Cubed chicken fillets 1 teaspoon tandoori spice Salt and black pepper to taste 2 tablespoon Nandos Garlic Peri Peri sauce 1 tablespoon red masala
SAUCE: 1 tablespoon ghee (Clarified butter) 1 tablespoon vinegar 1 tablespoon olive oil 1 tablespoon Nandos Medium Peri Peri sauce 1 tablespoon Nandos Sweet Chilli sauce 1 tablespoon Nandos Wild Herb Peri Peri sauce 2 tablespoon tomato sauce 1 tablespoon soy sauce 1 teaspoon crushed garlic 1 teaspoon brown sugar
½ tablespoon cornflour mixed with a little water to make a paste
Marinate chicken for a few hours and then cook until tender. Place sauce ingredients in a pot with 1 cup water and boil over low heat for 10-15 minutes. Add cornflour mixture and boil for a few more minutes. Pour sauce over chicken, mix well and garnish with chopped dhania (coriander) and spring onions. Serve with rice, roghni naan or boiled spaghetti.