@nabeelah_hajat<\/p>\n
500g thin butterflied chicken fillets (or you can use quarters if you wish)
\n1 teaspoon each: chicken salt, dhania powder, jeero powder, chaat masala, garam masala, tandoori\/tikka spice, chilli powder
\n1 teaspoon crushed garlic
\n1 teaspoon Kashmiri paste (Woolies)
\nPinch red food colour
\n1\/4 teaspoon arad
\n1\/4 teaspoon black pepper
\nJuice of half a lemon
\n2 tablespoons oil<\/p>\n
Sauce
\n125ml cream
\n2 tablespoons mayo
\n1\/2 teaspoon crushed garlic
\n3 Kiri cheese blocks
\nSalt and white pepper to taste<\/p>\n
Marinate chicken with all spices and seasonings for 2 hours
\nBlend sauce ingredients and set aside
\nGrill on a hot cast iron pan (you could also braai it if you have the time) with a little oil till cooked
\nCover with the sauce
\nCook on low for 1 minute
\nSprinkle paprika, garnish with parsley and serve immediately with chips and garlic naan
\n(Before you ask for the naan recipe, I bought it)<\/p>\n
Chicken salt is an all purpose spice blend-
\nMix all together
\n2 tablespoons Benny Chicken Powder
\n2 tablespoons paprika
\n1 tablespoon garlic powder
\n1 tablespoon onion powder
\n1 teaspoon caster sugar
\n1 teaspoon msg\/ zeal
\n1\/4 teaspoon fine black pepper
\n1\/4 teaspoon white pepper<\/p>\n","protected":false},"excerpt":{"rendered":"
@nabeelah_hajat 500g thin butterflied chicken fillets (or you can use quarters if you wish) 1 teaspoon each: chicken salt, dhania powder, jeero powder, chaat masala, garam masala, tandoori\/tikka spice, chilli powder 1 teaspoon crushed garlic 1 teaspoon Kashmiri paste (Woolies) Pinch red food colour 1\/4 teaspoon arad 1\/4 teaspoon black pepper Juice of half a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[99,112],"tags":[],"class_list":["post-102434","post","type-post","status-publish","format-standard","hentry","category-recipes","category-tentalising-chicken-dishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-qEa","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-23 00:49:28","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/102434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=102434"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/102434\/revisions"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=102434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=102434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=102434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}