search result | Kfi Sauces

Ingredients

• 1 - 375ml jar KFI Butter Chicken Sauce
• 2-3 medium boneless chicken breasts (400g) cut into 1-inch cubes
• 1 tbsp (15 ml) vegetable oil or butter
• Coriander for garnish

Instructions

1. Heat vegetable oil or butter in a large saucepan at medium/high heat.
2. Add cubed chicken breasts - stir and sauté until cooked through and slightly golden - about 10 minutes. Season to taste.
3. Add one 375 ml jar of KFI Butter Chicken Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or simply enjoy with naan.

Tip: For an even richer and smoother taste add a table spoon of 35% cream just before serving.

Ingredients

• 1 tbsp (15ml) KFI Tandoori cooking paste
• 1 tbsp (15ml) plain yogurt
• ½ cup (100ml) KFI Butter Chicken Sauce
• 2 cups chicken breast diced
• 1 cup basmati rice
• 1 tbsp (15ml) vegetable oil

Instructions

1. In a large bowl mix Tandoori cooking paste with yogurt.
2. Toss the chicken into the bowl until covered – marinate the chicken in the refrigerator for 30 minutes.
3. While chicken marinates, cook rice according to package instructions – once cooked, set aside covered.
4. Once the chicken is marinated, heat the oil in a large saucepan.
5. Add marinated chicken and sauté until the chicken is cooked through – about 5 minutes.
6. Add KFI Butter Chicken sauce to the cooked chicken and simmer for 5 minutes.
7. Add cooked rice to the pan, cover, and simmer for a few minutes.
8. 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!

Ingredients

• 2 tbsp (30 ml) canola oil
• 1 red pepper, diced
• 1 jar (375 ml) KFI Butter Chicken Sauce
• 2 cups (500 ml) shredded cooked rotisserie chicken
• 1 1/3 cups (325 ml) canned black beans, drained and rinsed
• 2/3 cup (150 ml) corn kernels
• 1 cup (250 ml) shredded Cheddar cheese
• 1 cup (250 ml) shredded mozzarella cheese
• 1 cup (250 ml) shredded Swiss cheese
• 1 bag (300 g) tortilla chips
• 1/4 cup (60 ml) sour cream
• 1/2 cup (125 ml) chopped tomatoes
• 2 green onions, finely sliced
• 2 tbsp (30 ml) finely chopped fresh cilantro
• 1 jalapeño pepper, thinly sliced (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat oil in a large skillet set over medium heat.
3. Cook pepper for 3 to 5 minutes or until starting to soften.
4. Stir in KFI Butter Chicken Sauce, black beans, and corn, and bring to simmer.
5. Cook, stirring frequently, for about 3 minutes or until chicken is heated through.
6. Toss together Cheddar, mozzarella, and Swiss cheese.
7. Spread half of the tortilla chips on a parchment paper–lined baking sheet.
8. Scatter half of the chicken mixture and half of the cheese mixture on top.
9. Repeat layers.
10. Bake for about 10 minutes or until cheese is melted.
11. Drizzle sour cream over top.
12. Sprinkle with tomatoes, green onions, cilantro, and jalapeño (if using).
13. Serve immediately.

Ingredients

• 1 Jar (375ml) KFI Vegan Butter Chicken Cooking Sauce
• 2 tbsp (15ml) vegetable oil
• 2 large Eggplant
• Roti or parantha

Instructions

1. Preheat the oven to 350 degrees F
2. Rinse eggplant, cut it in half, and place on a cooking sheet or shallow pan skin side down
3. Drizzle eggplant with 1 tablespoon of oil and place in the oven – cook for 10 minutes or until eggplant is soft when forked
4. Once cooked, allow the eggplant to cool slightly, then using a spoon, scoop the flesh of the eggplant away from the skin
5. In a medium saucepan, heat the remaining tablespoon of oil over medium heat and add the eggplant
6. Stir in KFI Vegan Butter Chicken sauce and simmer for 5 minutes
7. Serve with roti or parantha

Tip: If you have a gas stove Eggplant can be carefully cooked over an open flame for a smokier flavor.

Ingredients

• 1 jar (375 ml) KFI Spicy Butter Chicken Sauce
• 1 tbsp (15 ml) vegetable oil
• 2 cups of cubed paneer
• 1 cup of frozen peas

Instructions

1. In a medium sauce pan, sauté paneer in oil until golden brown on all sides.
2. Add 1 jar of KFI Spicy Butter Chicken Sauce, stir, and simmer for 5 minutes.
3. Serve over cooked rice and top with a dash of KFI Mint Chutney sauce.
4. Garnish with fresh coriander.

Tip: Soak paneer in warm water for 10 minutes and pat dry before cooking. Golden fried on the outside and plump and juicy on the inside!

Ingredients

• 1 jar (375 ml) KFI Butter Chicken cooking sauce
• 1 pack of medium regular or butter naan
• 1 cup of grated mozzarella cheese
• Fresh basil

Instructions

1. Place a few naans on a large baking sheet (cover the baking sheet with foil for easy cleanup).
2. Spoon KFI Butter Chicken sauce generously over each naan.
3. Sprinkle a handful of cheese over each butter chicken-covered naan.
4. Add a few basil leaves.
5. Bake at 400 degrees for 5 to 7 minutes until the cheese is melted.

Tip: Add cooked rotisserie chicken to the sauce for an even more amazing taste!

Ingredients

• 1/2 of a 375ml jar (185 ml) KFI Butter Chicken Sauce
• 1 tbsp (15 ml) KFI Tikka Cooking Paste and 1 tbsp (15ml) yogurt
• Diced paneer (cheese) about 150gm
• 1 tbsp (15 ml) vegetable oil
• Sliced Capsicum (green bell peppers), sliced onions, diced tomatoes (1/3rd cup each)
• 2 medium size tortilla or pita
• 1/4 cup (60 mL) KFI Tamarind Chutney Sauce

Instructions

1. Mix KFI Tikka Cooking paste and yogurt and spread over diced paneer, cover, and refrigerate for at least 15 minutes or up to 1 hour.
2. Heat oil in a pan at medium/high heat.
3. Add all the veggies and sauté until the onions are slightly softened and the vegetables are golden. About 3-4 minutes.
4. Add KFI Butter Chicken Sauce and stir.
5. Set the veggies aside and in the same pan sauté the marinated paneer until golden brown.
6. Return cooked veggies to the pan and combine with paneer.
7. Fill the tortillas or pita with the veggies and paneer mixture.
8. Roll them in a wrap and cut them into 2 pieces.
9. Serve them with KFI Tamarind Chutney Sauce for dipping.

Tip: Any of our delicious KFI Chutney sauces will taste great!