Butter Chicken Jaffles Recipe

Combining the Classic way of making a toasty sandwich using a jaffle iron, with a flavourful creamy butter chicken filling.

Serves: 4-5
Time: 15 minutes
Recipe by: Kelly-Anne Damons


  • 2 Chicken breast cubed
  • 2 tbsp oil
  • 2 tbsp butter/ghee
  • 1 onion chopped
  • 2 tbsp garlic ginge,chili paste
  • 2 tbsp tomato paste
  • ½ tsp chili (powder optional)
  • 1 tsp cumin
  • 2 cardomom pods
  • ½ tbsp garam masala
  • 1 cinnamon stick
  • Salt and pepper to taste
  • A handful fresh coriander
  • ½ cup Clover Classic dairy snack, plain flavour
  • Softened Butter for toasting
  • 6 slices thick white bread

How To Make Butter Chicken Jaffles

  1. In a large bowl combine the ground spice, ½ cup Clover Classic Dairy snack and allow the mixture to marinate for 20 minutes.
  2. In a pot over medium heat, add in the oil, butter, onion, whole spices and cook until the onion has softened.
  3. To the onion add in the garlic, ginger, chili paste, tomato paste and fry for 1 minute, until fragrant.
  4. Add the marinated chicken and cook for about 8-10 minutes until chicken in cooked through.
  5. Add water as needed.
  6. Add in the coriander, season to taste and allow the butter chicken to cool.
  7. Place a slice of bread buttered side down on a tray. Spoon the butter chicken mixture in the middle of the bread, cover with another slice bread, butter on outside.
  8. Repeat until the butter chicken is finished.
  9. Spray the jaffle irons with non-stick spray. Heat the jaffle iron on the open gas flames.
  10. Insert the first jaffle and close the jaffle iron, cut the crusts off with a sharp knife.
  11. Toast both sides at 30 second intervals before turning for about 2 minutes Remove the jaffle and repeat.
  12. Serve hot.


Leave a Comment

Your email address will not be published. Required fields are marked *