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To Prep:

  • Chicken, breast 2 kg
  • Garam Masala 20 g
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    20 g
    Added to cart: Robertsons Medium Rajah
  • Robertsons Turmeric
    Robertsons Turmeric
    20 g
    Added to cart: Robertsons Turmeric
  • Robertsons Paprika
    Robertsons Paprika
    20 g
    Added to cart: Robertsons Paprika
  • KNORR Peri-Peri Marinade
    KNORR Peri-Peri Marinade
    100 g
    Added to cart: KNORR Peri-Peri Marinade
  • Water 200 ml
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    1 kg
    Added to cart: Knorr Tomato Pronto
  • Knorr Aromat Original
    Knorr Aromat Original
    20 g
    Added to cart: Knorr Aromat Original
  • Onions 300 g
  • Toasted almond flakes 50 g
  • Coriander, fresh, chopped for garnish 40 g

To Cook:

  • Oil 50 ml
  • Garlic and ginger mix 50 g
  • Cream 750 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.