1 chicken cut into pieces 1 teaspoon ginger garlic 1 teaspoon crushed garlic 1 clove sliced thickly Few curry leaves Whole green chillies 1 teaspoon dhana 1 teaspoon jeera 1 teaspoon coarse red chilli ½ teaspoon Haldi ½ teaspoon black pepper 1 teaspoon pink Himalayan salt ½ teaspoon saffron ½ teaspoon crushed green chillies 1 tablespoon lemon juice ¼ cup tomato puree 1 tomatoe 2 tablespoon peri peri oil
Marinated chicken in above, leaving out the sliced garlic, whole chillies and curry leave. Heat butter and a little oil in a pot, Add chicken and cook until done.
In a sauce pan:
Heat a piece of butter 3 tablespoon cup chilli sauce 1½ tablespoon sweet chilli sauce 3 tablespoon Nando's peri peri sauce 1 tab mayonnaise
In a frying pan braise slices of garlic, curry leaves and whole green chillies. When chicken is done, add sauce and vagaar. Serve with veggies of your choice.