500g chicken fillet cubed 2 tablespoon ghee (Clarified butter) 2 tablespoon lemon juice 1 teaspoon crushed garlic 1 teaspoon lemon pepper 1 teaspoon innapamans garlic & herb spice 1 teaspoon Aromat (a South African Spice) 2 teaspoon red chilli powder 1 teaspoon crushed dhana ¼ teaspoon arad (Turmeric) 2 tablespoon Nandos prego sauce 2 tablespoon steers peri peri sauce 2 tablespoon tomato sauce 2 tablespoon mayonnaise
Marinate chicken in spices & sauces. Heat ghee (Clarified butter) & add chicken cook until all water has burnt out. Allow to cool. Add 2 tablespoon of mustard sauce some gouda & mozzarella cheese with chopped dhania (coriander) & spring onions . Mix well & Fill naans. Serve with salad.