search result | KFI Sauces

Ingredients

• 1 tbsp (15ml) KFI Tikka cooking paste
• 1 tbsp of plain yogurt
• ¾ cup (175 ml) KFI Coriander Chutney
• 2 cups of large cubed Chicken, Beef or Pork
• 2 cups of mixed vegetables cubed red and green capsicum (bell peppers), and red onion are best.
• Bamboo skewers (soaked in water for at least 30 minutes)

Instructions

1. In a large bowl mix KFI Tikka Paste with yogurt
2. Add Chicken, Beef, or Pork and toss until meat is coated on all sides
3. Refrigerate and let marinade for at least 30 minutes or for a few hours
4. Slide meat onto skewers and alternate with pieces of capsicum and red onion
5. Barbecue the kababs for 30 minutes or until the meat is fully cooked
6. Serve over rice

Tip: For a 100% Vegetarian option substitute meat with paneer or tofu!

Ingredients

• 300 g chicken, breast or thighs deboned (approx 0.6 lb)
• 1 sliced green pepper
• 1 sliced onion
• 2 tbsp yogurt
• 2 tbsp cream
• 1 tbsp ginger garlic paste
• 6 tbsp KFI Coriander Sauce or KFI Mint Sauce

Instructions

1. Cut the chicken into 2' cubes.
2. Mix the KFI Coriander Sauce or KFI Mint Sauce with all the above ingredients and pour over the chicken, coating it thoroughly.
3. Keep the chicken mixture refrigerated for at least 4 hours or overnight if possible.
4. Preheat the oven to 300F (150C).
5. Place the chicken evenly on a baking tray. Leave in the green peppers and onions.
6. Cover the baking tray with foil and bake for 20 minutes or until the chicken is fully cooked. Remove the foil covering and bake for another 2 minutes.
7. Flip the chicken pieces over and bake again for another 2 minutes.
8. Remove pan from oven. Spoon into bowls and serve

Tip: Sprinkle with Chaat masala before serving for added flavour.

Ingredients

• 2 tbsp (30 ml) KFI Tandoori Cooking Paste
• 2 tbsp (30 ml) lime juice
• 1 tbsp (15 ml) vegetable oil
• 1 lb (500 g) Basa fillets (each about 4 oz/125 g). Tilapia or salmon may be substituted
• 2 tbsp (30 ml) chopped chives
• 1/4 cup (60 ml) KFI Coriander Cilantro Chutney Sauce

Instructions

1. Stir together KFI Tandoori Cooking Paste, lime juice, and vegetable oil. Spread over Basa fillets; cover and refrigerate for at least 15 minutes or up to 1 hour.
2. Preheat the barbecue to medium-high. Grill Basa fillets on a preheated greased grill, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork.
3. Sprinkle with chives. Serve with KFI Coriander Chutney Sauce.

Tip: No grill? No problem! Arrange marinated Basa fillets on a greased baking sheet. Roast in an oven preheated to 400º F (200º C) for 12 to 15 minutes or until fish flakes easily when tested with a fork. Other white fish or even Salmon works well!

Ingredients

• 200 g paneer (approx 0.4 lb)
• 1 cup graham flour
• ½ tbsp chili powder
• ½ tbsp roasted cumin powder
• ½ tbsp garam masala powder
• 2 cups chopped coriander leaves
• ½ cup KFI Coriander Sauce

Instructions

1. Mix the graham flour, chili powder, roasted cumin powder, garam masala, chopped coriander leaves, and salt together.
2. Add a little water and mix well to form a thick smooth batter.
3. Cut the paneer into medium-sized cubes.
4. Cut a small hole in each paneer cube and fill it with KFI Coriander Sauce.
5. Push the small 'plug' of the paneer back in.
6. Heat the oil.
7. Coat the paneer cubes with the batter, then dip the battered paneer cubes carefully into the hot oil.
8. Don't let the oil spatter. Deep fry the paneer cubes until they are golden brown.
9. Drain the cubes on paper towels and serve with KFI Coriander Sauce.

Ingredients

• 4 Boiled potatoes
• 2 tbsp yogurt
• 2 green chilies
• ¼ cup KFI Mint Sauce
• ¼ cup KFI Coriander Sauce
• ¼ cup KFI Tamarind Date Sauce
• 1 tbsp lemon juice
• ¼ tsp red chili powder
• ½ tsp roasted cumin seed powder
• ½ tsp Chaatmasala

Ingredients

• 1 cup (128g) of chickpea flour (besan or gram flour)
• ¾ cup of water
• 1 cup vegetable oil
• ½ tsp of each of Turmeric, Cumin, ground coriander seed, ground fenugreek, and chili powder
• 1 onion finely chopped
• 1 cup (½ of a head) of cauliflower finely chopped
• ¼ cup of finely chopped cilantro
• 1 green chili pepper finely chopped
• KFI Tamarind Chutney Sauce
• KFI Coriander Chutney Sauce

Instructions

1. In a large bowl, add flour and mix in all the dried spices.
2. Slowly add water until the batter becomes slightly runny.
3. Add chopped onion, cilantro, and green chili pepper and stir, combining all the ingredients.
4. Heat oil in a saucepan.
5. Using a large spoon, carefully ladle small fist-size drops of the batter mixture into the hot oil (be cautious as hot oil can splash).
6. Using a spoon, turn the pakoras over to ensure each side cooks evenly.
7. Serve hot with bowls of KFI Tamarind and Coriander chutneys.

Tip: Try adding spinach, kale, or even potato to the mixture for even more flavour! For an extra layer of flavor toss the cooked Pakoras in your favorite Chaat Masala.