Chicken (whole) 1 – 1 ½ kg
Red chilli (crushed) 2-3 units
White cumin seeds (crushed) 1 tsp
Coriander seeds (crushed) 1 tsp
Garam masala 1 tbs
Black pepper (crushed) 1 tsp
Shangrila Peri Peri Sauce 4 tbs
Shangrila Chilli Sauce 4 tbs
Yogurt 1 cup
Shangrila Vinegar 2-3 tbs
Garlic paste 1 tbs
Oil as per need
Salt as per taste
Mix all Shangrila sauces and spices together and spread the paste on chicken. Leave the chicken to marinate for 1 to 2 hours. Then steam the chicken for 20-25 minutes. Once the chicken is steamed, bake it in the oven on 200°C till it turns golden. Another option is to fry the chicken. Dish it out and serve with vegetable garnish.
Mix one cup of mayonnaise, 4 tablespoons of Shangrila Peri Peri sauce, 1 teaspoon of Shangrila Vinegar, and 1 teaspoon of garlic paste to make garlic sauce. Serve the chicken with garlic sauce.
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