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INGREDIENTS
150g of chicken thigh fillet
1 tbsp. of ghee or butter
1/2 tbsp. of tandoori spice mix
Mixed salad - your favourite combo

SPICY TANDORRI MIX
2 tsp. of red chilli powder
1 tbsp. of paprika
2 tbsp. of garam masala

METHOD
Combine chilli powder, paprika and garam masala.
Rub on to meat up to 1 day before, and on fish up to 2 hours before cooking.
In a stainless steel bowl, toss the chicken thigh in the tandoori spices.
Heat the ghee or butter in a pan. Cook the chicken thigh on medium heat for approximately 6 minutes each side. Serve with your favourite mixed salad and a small ramekin of compliant yoghurt.

TIP
The spice mix will keep in sealed glass jar for up to 3 months.