Creating and offering condiments since 1991


"Discover this rich & creamy sauce with the

Aroma of Indian spices"


Mini Poppadum fried          12


  Butter Chicken Sauce       2 cups

Chicken Thighs                    600gm

Jasmine Rice                       1 cup

Coriander                             1 tablespoon of fresh picked

Okra                                       2/3 sliced

Salt                                        To taste
Black Pepper Ground          To taste

Prep: 20 Min | Cook: 25-30 Min | Serves 4


Season the chicken thighs with salt and pepper, place in a hot pan and sear until light brown, then place in an 180c oven for approximately 15 minutes or until the juices run clear.

Cook the rice until tender and set aside until needed.  Arrange the diced chicken on a plate, portion the rice by pressing the rice into small moulds then turn out onto your serving plate.  Coat the chicken with your heated Frenchmaid Butter Chicken Sauce.  Saute the Okra  and garnish the chicken with slices of Okra, mini poppadum and picked coriander, then serve.

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