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  • Chicken thighs, fillets or leg quarters 2.0 kg
  • Coriander 20.0 g
  • Plain full cream or low-fat yoghurt 1.0 kg
  • Garlic and ginger mix 10.0 g
  • Robertsons Rajah Butter Chicken 100.0 g
  1. Preparation:

    • Wash and pat dry chicken.
    • Chop the coriander.
  2. Method:

    • Pre-heat the oven to 160 °C. Season the chicken with Knorr Professional Chicken Stock Granules and Robertsons Chicken Spice and set aside.
    • Remove from the oven and serve.
  3. Chef's Tip:

    • Halve the yoghurt amount and replace with cream to make the dish even creamier and full of flavour.