Butter Masala Chicken

1. Place the washed and disjointed whole chicken into a large bowl.
2. Add 1 tsp Durban masala, 1 tsp tandoori masala, 1 tsp peri peri masala, 3 Tbsp chicken masala, salt to taste, 1/2 cup tomato sauce, and 1 tsp crushed black pepper. Mix really well so every piece is coated properly.
3. Let the chicken marinate for at least 30 minutes in the fridge. Ten minutes works in a pinch, but giving it longer makes the flavour settle into the chicken much better.
4. Heat 1/4 cup butter in a large heavy pot over medium heat.
5. Once the butter starts sizzling slightly, add the marinated chicken pieces. Turn the chicken through the butter so everything gets coated nicely.
6. Cover with a lid and cook over medium-low heat for 45 to 55 minutes, turning the chicken now and then so it doesn’t catch at the bottom. Don’t add water because the chicken releases enough moisture as it cooks.
7. Once the chicken is tender and the sauce has thickened slightly, taste for salt and adjust if needed.
8. If you want extra sauce for naan or roti, stir in 1/4 cup fresh cream during the last 5 minutes of cooking.

Warm Coleslaw Salad

1. Add the finely sliced 1/2 red cabbage and 3 finely sliced baby onions to a large bowl. Season with salt and pepper to taste.
2. Stir in 1/2 cup mayo until the cabbage is lightly coated. You don’t want it swimming in mayo, just creamy enough to hold together.
3. Refrigerate the cabbage mixture for 30 minutes, so it crisps up and cools properly.
4. Add the peeled, quartered, and boiled 1/2 packet of baby potatoes while they’re still slightly warm. Fold them through gently so they don’t break apart too much.
5. Chill again for another 15 to 20 minutes before serving.
6. The warm potatoes soaking into the cold creamy slaw is actually what makes this salad work.

Baked Table Queen Squash

1. Preheat the oven to 400⁰F (200⁰C).
2. Cut the table queen squash into chunks and boil until fork tender, about 15 to 20 minutes.
3. Drain the squash really well and allow it to cool slightly. Too much water can make the bake watery, so don’t rush this part.
4. Transfer the squash to an oven dish and top with 1 cup of grated cheese.
5. Bake for 10 minutes or until the cheese is melted and bubbling around the edges.