• For the Marinade

  • 1/2 cup plain yoghurt
  • Juice of 1 lemon
  • 2 tsp tumeric powder
  • 2 tsp garam masala
  • 2 tsp Kashmiri chilli powder
  • 2 tsp ground cumin
  • 2 tbsp ginger, freshly grated
  • 3 cloves garlic, crushed
  • 500g chicken of choice
  • For the Curry

  • 4 tbsp Kerrygold Original Irish Butter
  • 1 can tomato (diced)
  • 70g tomato paste
  • 250ml cream
  • 2 tsp sugar
  • Salt & Pepper to taste
  • Handful chopped fresh coriander
  • For the Garlic Bread

  • Half uncut load of bread or a roll
  • 2 cloves crushed garlic (minced)
  • 4 tbsp Kerrygold Original Irish Butter
  • 2 tbsp fresh coriander (chopped)


Recipe by: Imtiyaaz Hart (@imtiyaazhart)

For the Marinade

1. Combine the marinade ingredients with the chicken in a bowl.

2. Cover and refrigerate overnight. The best results are obtained overnight or over a minimum of three hours.

Cook the Chicken

3. Heat the butter over high heat in a large frying pan.

4. Take the chicken out of the marinade but do not shake off any marinade from the chicken. Keep the leftover marinade aside for later.

5. Place the chicken in the frying pan and cook for approximately 8 minutes or until the chicken is white all over (the chicken will not brown because of the marinade).

For the Sauce

6. Add the leftover sauce from the marinade, tomato paste and canned tomato, cream, sugar and salt and pepper to the frying pan.

7. Turn down the heat to low and allow to simmer for 20 minutes. Do a taste test to see if more salt is needed.

For the Garlic Bread

8. Preheat the oven to 200°C. Melt the butter and mix with chopped coriander and garlic. Brush the inside and outside of the roll or bread with the butter mixture.

9. Bake for 10 minutes until crispy.

10. To assemble the bunny, full the bread/roll with the butter chicken, garnish with fresh coriander and a drizzle of cream or yoghurt. Enjoy!

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