Kali's Table - Authentic Indian Cuisine Made Easy
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"My new pig out food is Indian food. I eat it like three times a week. It's so good!"
- Jennifer Love Hewitt, Actress

"Indian vegetarian... I not only love it... it makes me feel healthy when I eat it"
- David Cross, Sr. Consultant,
  Agora Publishing

Recipes: Butter Chicken

Kali's Traditional Butter Chicken

  • 1 jar Kali's Table Butter Chicken Cooking Sauce
  • 2 Tbsp (rounded) Kali's Table Tandoori Marinade & Grilling Sauce
  • 1 cup plain yogurt
  • 1-2 lbs skinless, boneless chicken, pierced

Preparation:

Mix Kali's Table Tandoori Marinade & Grilling Sauce with the yogurt and pour over the pierced chicken, stirring to coat. Marinate in the refrigerator overnight or at least 1-2 hours.

Grill or broil the chicken to brown the exterior. Remove from heat and chop chicken into bite-sized pieces. Place in a pan with Kali's Table Butter Chicken Cooking Sauce. If desired, add 1/2 - 1 cup cream and simmer until chicken is cooked through. Serves 4.

Serve with Kali's Cumin Vegetable Rice or couscous.


Kali's Butter Chicken with Pasta

  • 1 jar Kali's Table Butter Chicken Cooking Sauce
  • 1 cup fresh broccoli, chopped
  • 1 Tbsp oil
  • 8 oz dry whole wheat pasta of choice (approx 2 cups)
  • Cilantro, chopped for garnish

Preparation:

Follow package instructions for cooking pasta. Briefly stir fry broccoli in the oil; add jar of Kali's Table Butter Chicken Cooking Sauce and if desired, 1/2 - 1 cup cream. Simmer until broccoli is tender, being careful not to overcook.

Pour sauce over pasta; toss to coat. Garnish with chopped cilantro.
Serves 4.


Kali's Butter Coconut Prawns

  • 1 jar Kali's Table Butter Chicken Cooking Sauce
  • 1-2 lb prawns, shrimp or scallops
  • 2 Tbsp oil
  • 1 cup thick coconut milk
  • Cilantro, chopped for garnish

Preparation:

In a large frying pan, lightly sear the prawns, shrimp or scallops in the oil. Add jar of Kali's Butter Chicken Cooking Sauce and 1 cup coconut milk.

Simmer 3-5 minutes, slightly longer for larger shellfish. Don't overcook. Garnish with chopped cilantro. Serves 4-8.