1kg fillet, cut into strips.
1 tsp tandoori paste,
1 tsp salt,
¼ tsp ground black pepper.
2 tsp ground garlic.
2 tbsp vinegar,
2 tsp fine red chillies.
Add spices to chicken and cook with ± ½ cup water, but don’t let dry out completely.
Sauce:
2 cups water
125g butter
1 tsp salt
4 tbsp vinegar
¼ tsp each of red and yellow powdered colour
2 tbsp hot sauce
2 tsp ground garlic
3 tbsp soya sauce
3 tbsp tomato sauce
3 tsp sugar
2 tbsp chopped spring onions
3 tbsp maizena.
Bring all the ingredients to boil until glossy stirring all the time. Add to the cooked chicken and simmer over low heat for 15 mins. Heat cast iron sizzler until hot and sizzling, then put chicken on with chilies and green pepper.
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