1 kg chicken fillet, cubed
30 ml butter, for frying

5 ml tandoori spice
5 ml garlic paste
salt to taste
5 ml freshly ground black pepper
30 ml vinegar
30 ml crushed dried chillies

60 ml butter
30 ml vinegar
30 ml Nando’s garlic sauce
15 ml sweet chilli sauce
45 ml tomato sauce
45 ml soy sauce
30 ml crushed garlic
15 ml sugar
salt to taste
1 drop yellow food colouring
1 drop red food colouring
1 bunch spring onions, chopped
45 ml cornflour mixed with 75 ml water


  • Place all marinade ingredients in a bowl and mix together well.
  • Add chicken and coat thoroughly in marinade.
  • Leave to marinate in refrigerator for a couple of hours or overnight.
  • Heat butter in a pan and stir-fry marinated chicken till tender.
  • Keep aside.


  • Place all sauce ingredients in a pot, add 500 ml water and bring to slow boil for 10–15 minutes over low heat.
  • Add cornflour mixture to sauce and blend in well.
  • Continue to stir on low heat for a further 5 minutes.
  • Add chicken to sauce mixture and heat through.

To serve

  • Heat a cast-iron pan till very hot.
  • Pour chicken and sauce mixture into pan and serve sizzling to the table, with naan bread.

Serves 4 to 6