Ingredients per serve


For the Chicken

For the Salad

  • Lime, juice 10.0 ml
  • Tomato, diced 60.0 g
  • Baby spinach, washed 400.0 g
  • Coriander, washed 100.0 g
  • Mint, washed 100.0 g
  • Cucumber, diced 60.0 g
  • Red chilli 10.0 x
  • Pineapple, diced 60.0 g
  • Onion, red, diced 400.0 g

For the Red Yogurt

The yogurt with the butter chicken sauce give the dish a tangy, smoky flavour.



  1. For the Chicken

    • Marinate the chicken in the KNORR Patak's Butter Chicken Paste, soy sauce and oil.
    • Char-grill the marinated chicken until and slice.
  2. For the Salad

    • Roughly chop the spinach, coriander and mint then toss together in a large bowl. Add the cucumber, chilli, pineapple, tomato, red onion and lime juice.
  3. For the Red Yogurt

    • Mix the KNORR Patak's Butter Chicken Sauce with the yogurt and spread over the base of the plate.
  4. To Finish

    • Place chicken on the red yogurt and top with the chop chop salad to serve.