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  • 1 kg Chicken breast fillets (cut into cubes)
  • Garlic and ginger mix (crushed) 15.0 g
  • 50 g Oil
  • Onion (finely chopped) 300.0 g
  • Coriander (finely chopped) 15.0 g
  • Water (cold) 250.0 ml
  • 400 g Full cream yoghurt (plain)
  1. Method:

    • For the chicken marinade: mix together the chicken, yoghurt and garlic and ginger paste and allow to stand for 15 minutes (covered and refrigerated).
    • Heat the oil in a pot in a pot, add the onions and fry until translucent, add the Robertsons Rajah Butter Chicken Mix and fry for 2 minutes on medium heat. Add the marinated chicken, Knorr Tomato Pronto, water and Knorr Aromat Naturally Tasty and bring to a simmer. Cook with lid on for 20 minutes, stirring occasionally.
    • Remove from the heat, stir in the coriander and pour into a half-size insert.
  2. Chef's Tip

    Serve with a rice of your choice (white/basmati/brown/wild). Vegetarian option: swap chicken with 800 g peeled and cubed aubergine.