Nyonja style oven roasted Tandori Chicken with Roti Chenai. I mix MALAYSIAN fish ( which I prefer ) or meat curry powder in a bit of oil, bit of tomato paste, bit of brown sauce ( these 2 add a depth and offset sweetnes), and either Aromat or wan tan soup base, all into a paste. Smother chicken with this and leave to infuse for a few hours. Then grill or raost till cooked through ( but don't overcook till dry ). Can't get roti chenai here ( and have not yet mastered how to make ) so I use frozen parothas instead, or supermarkets own brand wraps which are also good.