1. Cut chicken into strips and add ingredients as per above starting with the ginger masala and ending with salt to taste if needed and marinate it for a few hours.
2. Heat a flat-bottomed heavy-based pot and add some butter.
3. Once melted add the chicken strips.
4. I arrange it nicely so that all the chicken pieces touch the pot’s bottom.
5. Leave the leftover sauce in the dish.
6. Turn the chicken over after a few minutes & cook until tender.
7. No need for extra water.
8. Once it’s cooked and started to stick mix the Nando’s garlic peri-peri sauce, Nando’s Prego sauce, and fresh cream and add it to the chicken,
9. Mix well and cook for a few minutes then take it off the heat.
10. Don’t overcook the strips. It will break into pieces.
11. Serve with spice rice, potato wedges & coleslaw.

Spice Rice

1. Parboil 2 cups of Tastic rice in salted water till a bit soft but still firm.
2. Make a Vaghar. (Vaghar is a technique of pan-frying spices before adding them to your dish. In English, this would be called “tempering.” The frying of the spices toasts them and really brings out the aromatics. )
3. Braize a small onion in Butter or ghee until transparent.
4. Add grated carrot and all of the green/red & yellow peppers as well as the mushrooms & cook until the water evaporates, then add the garlic, spice for rice, Aromat, and black pepper and braise it for a minute then add the rice and mix it well and add enough water to just cover it.
5. Bring to a boil then lower it to low heat and steam until done but not too dry that the rice stick to the pot, there must still be some moisture left.