4 pcs chicken breasts, skinless and boneless
2 tbsp. vinegar
2 tbsp. soy sauce
2 tbsp. chili sauce
Salt and pepper
1 tsp. chili powder
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. ginger garlic paste
Lemon juice
1 carrot, chopped
1 paperika, chopped
5-6 green chilies
1/2 kg yogurt
1 egg white
2 tbsp. water
Oil
Salad leaves, lemon slices & olive oil for garnishing

Hot Chicken With Chili Mexican Sauce

1. Take a bowl and pour 3/4 of the yogurt, egg white, 1 tbsp. each vinegar, soy sauce and chili sauce, salt and pepper, chili powder, turmeric powder, coriander powder, ginger and garlic paste and water. And now marinate the chicken in the mixture for 2-3 hours.
2. Then brush some oil on the baking dish, and place the chicken on it and cook in oven for about 25-30 minutes on 160° C. until it is golden brown.
3. For the sauce, take a pan and heat some oil in it. Now mix the carrots, paperika, chilies, rest of the yogurt, all the spices and salt and pepper, 1 tbsp. each vinegar, soy sauce and chili sauce and some water. Keep stirring till it turns into a red color sauce and the vegetables are cooked.
4. Now take a serving dish, take the chicken breasts and place it in the middle. In surroundings, place the sauce, olive oil, salad leaves and lemon slices. Serve hot with the sauce, Naan/chapati or rice.
   Serves: 4
   Preparation time: 40-45 minutes (excluding marination time)