Served with steamed vegetables and salad.
2 chicken breasts. Cut in chunks.
Salt to taste.
1 teaspoon khokney masala.
1/2 teaspoon tandoori masala.
1/4 teaspoon peri peri masala.
1/4 cup tomato sauce.
1 Tablespoon dhania sauce.
1 teaspoon sweet chili sauce.
1 teaspoon garlic chili sauce.
2 potatoes cut in quarters.
Marinate for 20 minutes.
Heat a pot and cook till done.
Cover with a lid and allow to cook through.
No water needed at all. Allow to dry up.
Serve with steamed butternut and squash and a fresh garden salad.
Prepared, tried and tested by: Nazley Ally
4 thoughts on “Nazley's Roast Chicken and potato”
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Looks and sounds spicy but good!
Thanks, hope you try it and like it. Glad you dropped by