TANDOORI CHICKEN

15 small pieces chicken pieces 7tbs cream 1 tsp cumin powder 1 tbs garlic paste 1 tbs ginger paste 4 tbs lemon juice for brushing oil 1 drop orange food colour a pinch saffron to taste salt 7 tbs plain yoghurt

Method
1. 1. with a sharp knife make deep cuts into the chicken pieces. 2. 2. make a paste of lemon juice, red chilli powder and salt and rub over the chicken. set aside for 10 mins 3. 3. whisk yogurt, add cream, ginge and garlic pastes, cumin, saffron, orange colour. rub the chicken with this mixture and keep aside for 3/4 hours. 4. 4. skewer chicken pieces through the skewer[ or place the pieces on a non-stick pan] and roast in moderate heated oven for 8 to 10 min and then at 350.c for further 10 min. 5. 5. remove from oven and baste with oil and cook for a further 5 min

CORNFLAKE CHICKEN
Ingredients 200g chicken 50g cornflakes 1 egg 20g flour Spices (optional)

Method 1. Chop the chicken to size you want 2. Crush all cornflakes to very small size (add spices if you want) 3. Dip the chicken in the flour till covered 4. Then dip it in egg till covered 5. Then dip in the cornflakes and place on a tray 6. Put in oven for 25-30 minutes at 190 degrees and done