Ingredients:
4 chicken breast (boneless) cut into two pieces each.
1 tbsp. MOTHER’S BEST WORCESTERSHIRE SAUCE
2 inch piece of ginger. Finely crushed
7-8 garlic cloves, finely crushed
4-5 green chilies, finely crushed
1 tbsp. MOTHER’S BEST SWEET CHILI SAUCE
2 tbsp. MOTHER’S BEST VEGETABLE OIL

Procedures:
a.    Take 4 chicken breasts (or thighs depending on your preference) and debone them. Wash it under running water and put them in a bowl or plate. Sprinkle little salt over thighs and rub with fingers. (Worcestershire sauce already has mild salt content so use less salt)
b.    Pour 1 tbsp. MOTHER’S BEST WORCESTERSHIRE SAUCE and 1 tbsp. MOTHER’S BEST SWEET CHILI SAUCE over the chicken. Add crushed ginger+garlic+green chilies, and red chili powder. Rub it thoroughly over chicken. Set aside for half an hour.
c.    Heat griddle. And pour 2 tbsp. MOTHER’S BEST VEGETABLE OIL. Maintain medium temperature. Place chicken pieces on griddle. Make sure you coat them neatly with the marinade. Save the leftover marinade for basting the chicken pieces during later stage of frying.
d.    At regular interval, turn chicken pieces with tongs. After ten minutes, reduce heat to medium low. You will notice that little marinate mixture sticks to the griddle, sprinkle little water and avoid marinate mixture from burning.
e.    After 15-20 minutes, apply remaining marinate liquid over chicken to retain moisture. Keep turning the chicken at regular intervals.
f.    Once they are done, place them in a plate. Gently scrape the fond from the pan and apply over chicken pieces.
g.    Serve hot and enjoy!