Whether you are making a family favorite like Butter Chicken, or delicious Baingan Bharta you can count on KFI to inspire you with confidence to master every meal.
In a large bowl mix Tandoori cooking paste with yogurt.
Toss the chicken into the bowl until covered – marinate the chicken in the refrigerator for 30 minutes.
While chicken marinates, cook rice according to package instructions – once cooked, set aside covered.
Once the chicken is marinated, heat the oil in a large saucepan.
Add marinated chicken and sauté until the chicken is cooked through – about 5 minutes.
Add KFI Butter Chicken sauce to the cooked chicken and simmer for 5 minutes.
Add cooked rice to the pan, cover, and simmer for a few minutes.
Remove from heat, open the lid, and fluff the rice to create delicious layers of great-tasting chicken and rice!
Tip: For a little extra heat substitute KFI Butter Chicken sauce for new KFI Vindaloo sauce. For an even more authentic taste simmer 1 diced onion in oil and cook until translucent before adding the marinated chicken. Also, a little Kewra water added to the cooked rice brings the flavor to a whole new level!
1 lb (500 g) Basa fillets (each about 4 oz/125 g). Tilapia or salmon may be substituted
2 tbsp (30 ml) chopped chives
1/4 cup (60 ml) KFI Coriander Cilantro Chutney Sauce
Instructions
Stir together KFI Tandoori Cooking Paste, lime juice, and vegetable oil. Spread over Basa fillets; cover and refrigerate for at least 15 minutes or up to 1 hour.
Preheat the barbecue to medium-high. Grill Basa fillets on a preheated greased grill, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork.
Sprinkle with chives. Serve with KFI Coriander Chutney Sauce.
Tip: No grill? No problem! Arrange marinated Basa fillets on a greased baking sheet. Roast in an oven preheated to 400º F (200º C) for 12 to 15 minutes or until fish flakes easily when tested with a fork. Other white fish or even Salmon works well!