Tandoori Chicken

2 medium to small chicken cut into quarters preferably..skinless or with skin
U can seperate the wing from the breast part
Cut off some of the fillet from the breast
Make a few slits in the leg and thigh pcs

Juice of half a lemon..approx 2 tblsp
1 tblsp ginger garlic paste
2 tblsp chilli masala paste
1 tbsp crushed garlic
Quarter tsp saffron yellow food colour powder
Half tsp white pepper
1 tblsp dhana powder
2 tsp chilli pdr
2 tsp crushed red chilli
2 tsp aromat seasoning
Half tsp of rosemary and sage herb grind..i used the woolies brand
Half tsp Lemon pepper
1 tsp chicken spice..or portuguese spice
Half tsp tumeric
2 tblsp tomato Paste
1 cup full fat plain Yoghurt..or buttermilk
Woolies brand sriracha seasoning..optional
Marinate early and set aside for a few hours

Take a heavy based pot..flat pot preferably
Add 2 Tblsp butter
Heat up the butter
Place the chicken pieces..donot overcrowed the pot..cook on medium heat
Do not mix or turn the chicken
Let it cook in its own juices
Dont cook too long..the chicken should not break if handled

Heat 3 tblsp butter in a non stick pan. Or use olive oil. Heat up the butter.or oil. Place the cooked pices of chicken on a high heat …to fry ..just before serving. Gently turn over to fry the other side. U shud get a good caramelisation. Serve with tawa naan..and fries. Enjoy

Sunnyside Classics – By Bibi Ayesha Kadwa

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