House of Knorr Recipes
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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Ginger/garlic paste 1 tbsp
  • Lemon juice 2 tbsp
  • Knorr chicken soupstock 20gm
  • Almonds peeled 1/4 cup
  • Ready tikka masala 2-3 tbsp
  • Yogurt without water 1/4 cup
  • Chicken Thigh boneless 1 cup
  • Paneer cut into medium cubes 1 cup
  • Fresh coriander 2 tbsp
  • Lemon wedges 1
  • Thinly sliced onion rings
  • Wooden skewers soaked in water

method

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  • Combine first 6 ingredients and blend into a paste.
  • Marinate chicken and paneer in the paste, keep refrigerated for 5-6 hours or overnight.
  • Thread chicken and paneer separately on skewers and BBQ on charcoal fire until done, 15-20 minutes for chicken, 8-10 minutes for paneer.
  • Garnish and serve with Garlic Naan and raw onion rings.

INGREDIENTS

  • Ginger/garlic paste 1 tbsp
  • Lemon juice 2 tbsp
  • Knorr chicken soupstock 20gm
  • Almonds peeled 1/4 cup
  • Ready tikka masala 2-3 tbsp
  • Yogurt without water 1/4 cup
  • Chicken Thigh boneless 1 cup
  • Paneer cut into medium cubes 1 cup
  • Fresh coriander 2 tbsp
  • Lemon wedges 1
  • Thinly sliced onion rings
  • Wooden skewers soaked in water


method

  • Combine first 6 ingredients and blend into a paste.
  • Marinate chicken and paneer in the paste, keep refrigerated for 5-6 hours or overnight.
  • Thread chicken and paneer separately on skewers and BBQ on charcoal fire until done, 15-20 minutes for chicken, 8-10 minutes for paneer.
  • Garnish and serve with Garlic Naan and raw onion rings.

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