METHOD:
1. Prepare A and place in an insert. Add B and mix to thoroughly coat.
2.Cover and marinate 2 hours or longer.
3 Prepare C ,D and E.Set aside.
4. Remove chicken from marinade and grill until cooked. Let cool and
5. Preheat oven to 450 F.

6.To Assemble:
Place 4 tortillas on a baking tray
Spread the cheeses, peppers, onions and chicken on top
Sprinkle the rest of the cheese on. Season lightly with salt and p
Top with the other tortillas and press down. (This can be done al
Bake for 8 tol 2 minutes until the tortillas are lightly crisp and ch 7.Cut each into 8’s and top with sour cream, tomatoes and cilantro

Yield: 8 Serving, 120g per serving

1 kg Boneless chicken breast, skin removed (4 large breasts)
200 mL Nana’sTandoori sauce
 Flour
 Egg wash
 Panko bread crumbs
400 mL Mango date dipping sauce or cucumber tomato raita

METHOD:
1. Cut chicken breast lengthwise into strips (10cm long x 2 cm wide). Lightly flatten and place into a stainless insert.
2. Marinate in B for 2 hours or longer.
3. Bread each finger in C, making sure to keep them separate on the holding tray. (1 20g per serving)
4. Deep fry at 350F until golden brown. Drain on toweling.
5. Serve each portion with 50 ml of dipping sauce or cucumber tomato raita.

Mango Dipping Sauce:
150 mL Yogurtorsourcream
100 mL Mayonnaise
100 mL Mangodatechutney
5   mL Nanas Pill Pill sauce

 Mango Dipping Sauce:
150 mL Yogurtorsourcream
100 mL Mayonnaise
100 mL Mangodatechutney
5   mL Nanas Pill Pill sauce

METHOD:
1.Combine all ingredients.
Note: Add 1 OOml more yogurt if not using mayonnaise.
Note: Each portion of chicken fingers can be served with a small tossed green salad.

Buttered Chicken Soup

Yield: 2 L (8 servings)
Buttered Chicken Soup
Yield: 2 L (8 servings)

A.
100 ml   Butter chicken paste,
100 ml   Water
10   ml   Fresh Ginger, minced
  5   ml   Pili Pili sauce
B.
 15 ml   Vegetable oil
2 cloves  Garlic, minced
   5 ml   Fresh Ginger, minced
 150  g   Onion, diced
 100  g   Celery, diced
 150  g   Bok choy, sliced on the bias
 100  g   Red pepper, julienne

C. 
        1L   Chicken Stock
400 ml   (1 can) Coconut milk
              Salt and pepper to taste

METHOD:
1. Marinate A for at least 2 hours or over night.
2. Drain the chicken pieces and stir fry in a small amount of oil. Set aside
3. Sauté B to a sheen (2 minutes).
4. Add C and simmer for 10 minutes.
5. Add cooked chicken meat. Verify taste and serve.
6. Garnish with cilantro leaves
Note: Cooked rice, cooked egg noodles or rice noodles may be added.
 

Butter Chicken Burger

Yield:  4 servings

A. 4 Chicken breasts, boneless, skinless
B. 100  ml  Nanas butter chicken paste
      30   ml  Plain yogurt, Balkan style
            Ground black pepper to taste
C.  4   Burger buns
D.  4   Lettuce leaves
      8    Tomato slices,thin
      8    Cucumber slices, thin

METHOD:
1. Place chicken breasts in insert and marinate in B for at least 1 hour.
2. Grill chicken breasts until done.
3. Warm buns(C).
4. Assemble burgers with lettuce , tomatoes and cucumber

Serve with fries / coleslaw / tossed salad with dressing, etc.