Cut your chicken into pieces and marinate it overnight or for 24hrs with vinegar, rosemary and a pinch of salt. Cover with cling film or if the container has a lid cover it tightly and refrigerate.

The next day put your marinated chicken in a sufuria and let it cook with its juices until it dries up and set aside.

In a separate sufuria fry your onions, garlic and ginger paste together and when they start to brown pour in your blended tomatoes and tomato paste and let them cook for 3-4 minutes.

Blend a few pieces of pineapple and vinegar together and set aside once you get a smooth paste.

Check on your tomatoes, add salt, paprika, tumeric and stir.

Add your blended pineapple into the tomatoes and stir, reduce the fire to low and keep stirring.

Put tanduri masala in a bowl and mix with water then coat your chicken in it and mix well.

Put oil in a pan and shallow fry the chicken for a minute on each side and set aside (the oil should be very hot).

Put the fried chicken in the pineapple sauce that is boiling and mix so that the sauce can get to all the chicken pieces and let them cook for 3 minutes.

Give it a final stir and serve your chicken with chapati or rice and some veggies. Bon appetite 😋😋