Nandos may sell bottled versions of its famous marinades and peri-peri seasoning mixes, but for those looking to cut costs, it’s even easier to make them from scratch. A TikTok chef has shared exactly how to cook a complete Nandos fakeaway meal for a fraction of the price of dining out, and it even includes three sides.
In a video posted on her account, avid home cook @tazxbakes revealed her cost-effective recipe for Nandos at home. The plate was filled with two large chicken legs, peri-salted chips, halloumi strips, two slices of garlic bread and two pieces of corn on the cob.
According to current menu prices for the popular restaurant chain, the meal would have cost £26.20 in total for the following:
- Half chicken (one breast and one leg), £8.95
- Corn on the cob, two pieces, £6
- Regular peri salted chips, £3.50
- Two slices of garlic bread, £6
- Grilled halloumi, £1.75
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Demonstrating her recipe in the video, Taz said: “Here’s how you can make Nandos at home. I’m just sick of waiting in those virtual queues for hours and never getting a place.
“So we want to make the homemade peri-peri marinade, we don’t want any of those store-bought packets.”
To make the flavoursome sauce, the TikTok chef combined the following ingredients in a blender until smooth:
- One or two red bell peppers
- Six whole garlic cloves (peeled)
- Three to four Birds Eye red chillies
- One red onion, sliced
- Two tablespoons of olive oil
- Three tablespoons of fresh lemon juice
- One teaspoon of salt
- One teaspoon of thyme
- One teaspoon of oregano
- Three teaspoons of smoked paprika
Once washed and dried, she placed the chips into her air fryer with a drizzle of olive oil and two teaspoons of the seasoning mix.
Taz cooked them at 200C for 18-20 minutes, though they can be oven-baked at 200C for 25-30 minutes instead.
Moving onto what she called “the best part” of the meal, the TikTok chef sliced a ciabatta roll into halves and coated the doughy core with a mixture of:
- 50g softened butter, unsalted
- Two garlic cloves, crushed
- One-quarter of a teaspoon of salt
- Half a teaspoon of parsley
- One-quarter of a teaspoon of chilli flakes
The garlic bread was then cooked at 200C for eight to 10 minutes in the air fryer, though it can be wrapped in tinfoil and cooked at 200C for 10 minutes in an oven instead.
For the corn, Taz made a glaze of three tablespoons of melted butter, one teaspoon of salt, one teaspoon of peri salt mix, one teaspoon of paprika, and one tablespoon of lemon juice, before rubbing it onto the uncooked cobs.
To cook them, she recommended 200C for 10 minutes in an air fryer or oven-baked them in foil for 30 minutes at 180C.
For the marinated chicken, she seared the thighs in a griddle pan on medium heat for five to seven minutes on each side. Alternatively, this could be done in a preheated oven at 180C for 30 minutes.
She then grilled the corn and halloumi in the same pan until nicely browned before serving.
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