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To Prep:

  • Chicken, breast 2.0 kg
  • Garam Masala 20.0 g
  • Water 200.0 ml
  • Onions 300.0 g
  • Toasted almond flakes 50.0 g
  • Coriander, fresh, chopped for garnish 40.0 g

To Cook:

  • Oil 50.0 ml
  • Garlic and ginger mix 50.0 g
  • Cream 750.0 ml
  1. To Prep:

    • Cut the chicken breast into cubes.
    • Chop all the coriander roughly. Keep 20 g aside for garnishing.
    • Mix together the Garam Masala,Rajah Medium Curry Powder, Robertsons Turmeric, Robertsons Paprika, Knorr Peri-Peri Marinade, water, chicken breast cubes, Knorr Tomato Pronto, coriander and Knorr Aromat, and allow to stand covered in the refrigerator for 10 minutes.
    • Finely chop the onions.
    • Toast the almonds in a dry pan.
  2. To Cook:

    • Heat the oil in a saucepan and fry off the onions, garlic and ginger mix for 1 minute.
    • Remove the chicken mixture from the refrigerator and add the chicken to the onion mixture, cook through for around 10 to 15 minutes.
    • Lastly add the cream and allow to simmer on low for about 5 minutes.
  3. To Serve:

    • Top the butter chicken with the toasted almonds and coriander.