Marinate chicken pieces with red chilli powder, tumeric, lemon juice, and crushed garlic.
Cook till the chicken is done, adding a bit of water to prevent burning.
Fry some potato wedges.
Mix the cooked chicken with fresh cream, tomato paste, garlic & herb, lemon & herb, peri-peri powder, and crushed garlic.
Place the mixture in a pyrex dish along with the potato wedges.
Bake for around 10 minutes, then brown for a bit.
