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Chicken with tandoori dip

250 gr Onion broth made from onion fond 7 gr Metilgel As needed. Salt Tandoori Massala Phyllo pastry As needed Mild olive oil Mix Onion fond with Metilgel and spices, with blender Let it rest for 5 hours at 4°C in order for Metilgel to act. Paint the chicken stripes with the sauce Wrap the pieces well in a phyllo sheet. Fry in mild olive oil at 180°C until golden Serve immediately