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Ingredients

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Chicken

  • Chicken breast, cut into bite-size cubes 1.0 kg
  • Plain yoghurt 350.0 ml
  • Garlic, crushed 15.0 g
  • Ginger, crushed 15.0 g

Sauce

Prawns

  • Prawns, deveined & shelled 800.0 g
  • Fresh cream 150.0 ml
  • Fresh coriander, roughly chopped 5.0 g

Rich, comforting flavours of classic butter chicken with the succulent sweetness of prawns, a symphony of spices, and a velvety sauce for a touch of luxury.

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Preparation

  1. Chicken

    1. Mix the yoghurt, ginger, garlic and Robertsons Paprika to the chicken and marinate for 2 hours or overnight.
  2. Sauce

    1. In a pot, heat the butter and fry the onions until translucent.
    2. Add the Robertsons Medium Rajah curry powder, mustard seeds, ground cumin and ground coriander, and cook for a few minutes. Add the chicken and cook for a few minutes until the chicken turns white.
    3. Add the Knorr Professional Tomato Pronto, Knorr Professional Mozambican Peri-Peri Marinade & Basting, Knorr Aromat Original, and cook for 10 min.
  3. Prawns

    1. Add the prawns and cooked chicken to the sauce and cook on medium heat, stirring occasionally until prawns are cooked through.
    2. Add the cream and bring to a boil.
    3. Garnish with freshly chopped coriander and serve.
  4. Chefs Tip:

    1. Serve with fragrant basmati rice, raita, and sambals.
    2. Serve as a bunny chow, roti wrap or over pasta.
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