Ingredients

• 2 1/2 lbs. chicken (Brest or thigh) diced into bite size pieces
• 4 tbsp. ghee
• 1 tbsp. vegetable oil
• 1 cup of Surinder’s Butter Chicken sauce
• 1 ½ cups heavy cream or 1 ½ cup coconut cream
• 2 tbs. fresh cilantro (for garnishing)

Marinate Ingredients

• 4 tbs. of Surinder’s Marinate for butter chicken
• 2 tsp. ghee
• 3 tbsp. lemon juice
• ½ cup plain yogurt

Directions

Marinating Chicken

• Mix all 4 marinate ingredients (above) and add to the diced
  chicken
• Mix thoroughly until all pieces are covered
• Cover and refrigerate for 4-6 hours or overnight for better flavor
• Stir Fry marinated chicken in 2 tbsp. ghee for 10 minutes and discard all leftover liquid
• Set-aside until ready to make the butter chicken curry. 

Making the Curry

• Heat 2 tbs. ghee plus 1 tbs vegetable oil in in sauce pan on medium high
  heat
• Add marinated cooked chicken and cook for 4 minutes, stirring constantly.
• Reduce heat to low and add 1 cup Surinder’s Butter Chicken sauce and
  cook for 5 minutes.
• Add heavy cream or coconut cream and simmer for 10 minutes.
• Taste for salt and spice and adjust to personal taste.

Tips

To make the dish less spicy, you may add 1 tsp sugar and ¼ cup heavy cream or
coconut cream. Alternatively, add ½ cup tomato puree and cook for another 6-8
minutes.

Garnish with chopped cilantro and serve with Naan, Rice, and tomato cucumber
onion lime salad

Ingredients

• Two cans of chickpeas (rinsed thoroughly)
• 3 medium potatoes, peeled and diced into small cubes
• 2 cups of water
• 3 tbsp ghee or olive oil
• 1 cup of Surinder's Savory Curry Sauce
  
• 2 tbsp of chopped cilantro (to garnish)

Directions

• Heat oil in a sauce pan over medium high heat.
• Add diced potatoes, sauté for 5 minutes, stirring constantly.
• Add chickpeas and sauté for another 5 minutes.
• Add Surinder's savory curry sauce and stir.
• Add 2 cups of water,
• Cover the pot and bring to a rapid boil, then reduce the heat and simmer for about 30 minutes until the sauce thickens.
• Taste for salt, garnish with fresh chopped cilantro.

Ingredients

• 4 medium potatoes peeled and diced (1 inch cubes)
• 1 bag frozen mixed vegetables of your choice
• ½ jar of Surinder’s Savory Curry Sauce
• 3 tbsp ghee or cooking oil
• 2 tbsp. fresh cilantro (chopped)
  
• 1 cup of coconut milk or coconut cream

Directions

• Heat ghee or oil in a large skillet on medium heat.
• Add potatoes to the skillet, cook on medium-low for 5 minutes.
• Add mixed vegetables, cook for another 3-4 minutes.
• Pour Surinder’s Savory Curry Sauce over vegetables and mix well.
• Add coconut cream/milk and stir until sauce and cream are combined.
• Reduce heat to low, cover and cook for 8-10 minutes until the vegetables are tender.
• Put mixed vegetable curry into a serving dish
• Garnish with chopped cilantro.
• Serve with Basmati Rice, Naan, Cucumber Salad, or Cucumber Raita (cucumber yogurt).

Ingredients

• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 pound mahi mahi
• 8 (6-inch) corn or flour tortillas
• 8 tablespoons sour cream
• 1 (8 oz.) jar Surinder’s Cilantro Avocado Salsa
• 1 ½ cups (about 2) avocados, sliced
• 1/4 cup red onion, diced
• 2 tablespoons fresh cilantro, chopped

Directions

Salsa Preparation

• Combine avocados, red onion and cilantro in a bowl.
• Cover and refrigerate until ready to serve.

Taco Preparation

• Preheat grill to medium-high heat.
• Sprinkle fish with salt and pepper.
• Place fish on grill rack coated with cooking spray.
• Cook 5 minutes on each side or until fish flakes easily when tested with a fork.
• Remove from grill; break into chunks with a fork.
• Spread fish on warmed tortillas, top with salsa, sour cream and Surinder’s Cilantro Avocado Salsa.

Cilantro Avocado Salsa

$8.00 

Default Title - $8.00

This product is currently sold out.

Ingredients

• Hamburger patty (pre-made)
• 1 hamburger bun
• 2 leaves Boston Bib lettuce
• 3 slices red onion
• 2 slices tomato
• 1 tablespoon jalapeno peppers, seeds removed and diced
• 1 (8 oz.) jar Surinder’s Tamarind Date Chutney

Directions

• Grill you favorite hamburger.
• Place a leaf of Boston bib of lettuce on one side of a hamburger bun.
• Top the lettuce with red onion, tomato and chopped jalapeño peppers
• Add the burger and spread a generous tablespoon of Surinder’s Tamarind Date Chutney
• Add another leaf of lettuce the other half of the bun

Tamarind Date Chutney

$8.00 

Default Title - $8.00

This product is currently sold out.