Juicy chicken meatballs simmered in a creamy tomato-butter curry — this dish feels indulgent but is surprisingly easy to make with Rupen’s Makhani Sauce. For the Kofta (Meatballs): 1 lb ground chicken 1 tbsp ginger, grated 2 cloves garlic, minced 1 jalapeño, finely chopped 2 tbsp cilantro, chopped 2 tbsp mint, chopped Salt & pepper to taste 1 tbsp butter (for cooking) For the Curry: 1 jar Rupen’s Makhani Sauce ¼ cup cream (for garnish) Instructions: Mix ground chicken with ginger, garlic, jalapeño, cilantro, salt, and pepper. Shape into small meatballs. In a skillet, melt butter and brown the meatballs until golden (they will finish cooking in the sauce). In a saucepan, heat Rupen’s Makhani Sauce, then gently add the...
A warm, satisfying rice bowl made with just a handful of ingredients and a spoonful of our signature Butter Chicken Sauce. Cozy up without the extra effort.
Ingredients:
1 cup uncooked basmati rice
½ jar Rupen’s Butter Chicken Sauce
½ cup frozen peas or spinach or red peppers
1 tablespoon ghee or oil
Optional: fried egg or roasted tofu
Cilantro + lemon wedge for garnish
Instructions:
Cook rice as per package instructions.
In a pan, heat ghee and sauté peas/spinach.
Add ½ jar of Butter Chicken Sauce, stir, and heat through.
Mix into rice and top with egg or tofu. Garnish and serve.
Pro Tip: Freeze half for a second meal later this week.
This deliciously layered dish combines tender turkey with a rich, creamy Makhani or Tikka Masala sauce, aromatic basmati rice, and warm spices. Topped with golden fried onions, cashews, and a hint of saffron, this rice bake brings comforting flavors inspired by Indian cuisine into a hearty, family-friendly meal. Perfect for using up leftover turkey in a unique and flavorful way!
Butter Chicken is the most popular Indian curry dish around the world. It was created in New Delhi, India, in the year 1947. It is a somewhat spicy creamy curry dish. Although the recipe can get time-consuming and complicated, our products will ease the steps in creating a better butter chicken better than your neighboring Indian restaurant.
Dal Makhani is usually cooked overnight in a tandoor (clay oven) when after a full day's of heat for baking naan, meat etc. the tandoor is cooling down overnight. At homes, we do not have this luxury, and hence Dal Makhani is cooked over gas stove on low heat for a couple of hours, it may seem long but its worth the effort. Serves: 8 Ingredients 1/2 cup red kidney beans, raw 1/2 cup chickpea lentils 1 cup black split lentils (skin-on) 1 stick unsalted butter (8 Tablespoons) 2 medium Roma tomatoes, pureed in a food processor with 1/2 cup heavy whipping cream Spice blend 1/2 teaspoon ground cayenne 1 teaspoon cumin seeds, freshly ground 1/2 teaspoon garam masala 1...
