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Half a kg chicken fillet (cut into biggish cubes)
2 teaspoon chilli powder
2 teaspoon crushed cumin
1 teaspoon salt
A sprinkle of chilli flakes
1 tablespoon ginger garlic
Fresh cream 250ml
2 tablespoon Tomato Paste
2 tablespoon Steers Peri Peri
Coat chicken in spices and cook in olive oil till done and well coated with masala.
In a seperate bowl mix:
250 ml fresh cream
2 tablespoon tomato paste
2 tablespoon steers peri peri sauce
Once chicken is done. Add sauce to chicken and bring to one boil, turn off garnish with dhania (coriander) and serve with rice or roghni naan.