- Average
- Average budget
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Ingredients
- 1 whole chicken
- 1 tsp chilli garlic paste
- 1 tsp red chillies
- 1 tsp pepper steak spice
- 1 tsp crushed jeeru
- 1 tsp salt
- 2 tblsp tomato paste
- 1 ½ tblsp peri peri oil
- ¼ cup lemon juice
- ¼ cup ghee or olive oil
- SAUCE
- ½ cup tomato puree
- 3 tbslp lemon juice
- ½ tsp peri peri spice
- Salt to taste
- Left over marinade
- Ghee used for frying
Preparation
Step 1
Cut chicken into half/butterfly.
Wash, clean and pay dry.
Step 2
Combine spices with tomato paste, peri peri oil, lemon juice and marinate the chicken.
Leave for 3 to 4 hours.
Step 3
THEN
Heat ghee in a large frying pan and fry the chicken. Remove the chicken from the ghee and leave aside.
Step 4
Combine the sauce ingredients together and add the left over marinade and ghee.
Step 5
Pour the sauce mixture over the chicken and place in an oven tray. Cover with foil. Bake @180c/ 350•f for 30 minutes.
Step 6
Remove foil and bake for 10 minutes basting chicken constantly with left over sauce and marinade.