Butter Chicken, Raita & Pilaf

Preparation info
  • Serves


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

A wonderful recipe from Thereza D’Souza who worked as a chef at Ripe. This keeps well in the freezer and makes a great pie filling too.


Chicken Marinade

  • 500 g skinless chicken thigh or skinless breast meat, diced
  • ½ cup (140g<


Preheat oven to 180°C.

To prepare the marinade: put the chicken and all the marinade ingredients in a large bowl or sealable plastic bag. Mix well to coat the chicken and chill for at least 1 hour.

Place the marinated chicken into a deep sided ovenproof dish and cook un