For the Sauce
Heat the butter and oil, add the onions and fry until translucent. Add the garlic paste, tomatoes, capsicum and green chilies. Cook together until the tomatoes are well-smashed. Add the tomato paste and ketchup, followed by the peri peri sauce. Cook until the mixture is thick. Add the half cup of water and simmer for a few minutes. Turn off the heat.
Grill the chicken on both sides in a 200 C oven for 8 minutes per side. Once that is done, let the chicken rest for 5 minutes, then cut it using a sharp knife to bite sized cubes. Add these cubes into the prepared sauce. Turn the heat on low, cover the pot and simmer the sauce with the chicken for 10 minutes. Adjust spice and salt. Once the chicken is done, add the corn flour paste and simmer until the sauce thickens slightly. You can add the cream now if you are using it, let it simmer for another 2-3 minutes and turn the heat off. Sauce is done!
For the Peri Peri Rice
Heat the oil and butter, add the onions and fry until translucent. Then add the garlic followed by the chopped green pepper. Fry for a minute, then add the sauce and ketchup. Cook for a few seconds, then pour in the boiled/cooked rice. Stir to make sure the rice is well coated and mixed. Then add the soya sauce, cover and with the heat on very low, steam the rice for 10 minutes.
Serve the meal and enjoy!!