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  • Chicken breast 1.0 kg
  • Robertsons Rajah Butter Chicken 40.0 g
  • Plain yoghurt 125.0 ml


  • Onion 300.0 g
  • Garlic 16.0 g
  • Sunflower oil 60.0 ml
  • Butter 200.0 g
  • Cream 500.0 ml
  • Coriander (as required)
  1. Preparation:

    • Slice the chicken. Combine the Robertsons Rajah Butter Chicken and yoghurt, add chicken and marinate in the fridge for 30 min.
    • Finely chop the onions. Crush the garlic.
    • Finely chop the coriander.
  2. Method:

    • Pre-heat oven to 180 °C. Place chicken on a baking tray and bake for 10 to 15 min.
    • Heat the oil, butter, add onions and cook until soft. Add garlic and cook for 2 min, stir well. Add Robertsons Rajah Butter Chicken and cook for 2 min. Add Knorr Professional Tomato Pronto, bring to the boil and cook for 5 min. Liquidise with a blender until smooth. Return to the pot, add cooked marinaded chicken and cream. Bring to the boil and simmer for 5 min.
    • Serve with basmati rice, poppadums and raita. Garnish with coriander.
  3. Chef's Tip:

    • Substitute chicken breast with butternut to make a buttery butternut curry.