• 500g chicken fillet cut into pieces
  • 20 ml butter chicken masala
  • 100 ml yoghurt
  • 10ml tomato paste
  • 60 g Kerrygold Pure Irish Salted Butter
  • 125ml tomato puree
  • 125ml fresh cream
  • 2.5 ml fine coriander
  • 2.5ml fine cumin
  • 5 ml sugar
  • Coriander to garnish
  • Four firm buns


Recipe by @southafricahalaal
  1. Marinate chicken in masala, yoghurt and tomato paste for at least 1 hour.
  2. Heat 30 g Kerrygold butter in a pot. Add chicken and cook for 20 minutes.
  3. In a separate saucepan, heat 30 g butter. Add tomato puree, cream, coriander, cumin and sugar. Stir and bring to a boil. 
  4. Add to cooked chicken. Cook together for another 5 minutes.
  5. Slice off the tops of the buns. Hollow the inners. Fill with butter chicken.
  6. Garnish with coriander.

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