300 g Chicken fillets, cubed
3 Tbsp Seven Colours Grill Seasoning™️
2 Tbsp Cayenne pepper 
1 Tbsp Turmeric 
1 cup Plain yoghurt 
2 Tbsp Butter 
250 ml Fresh cream 
1 handful Fresh coriander


In a bowl, mix chicken, Seven Colours Grill Seasoning™️, cayenne pepper, turmeric and yoghurt. Cover with Cling Wrap and refrigerate for an hour. Melt butter in a pan and add marinated chicken. Fry until cooked. Add cream and simmer until sauce thickens. Before serving, garnish with coriander.
Tip: Enjoy with sambals and basmati rice.