butter chicken sandwich by Chef Christian Pritchard

By Chef Christian Pritchard


  • 4 chicken thighs (boneless/skinless)
  • 200ml KFI Butter chicken sauce
  • 4 heaping tablespoons of Aurora Antipasto Calabrese
  • Fresh chopped cilantro 1/2 cup
  • 8 tablespoons of Sour cream
  • 4 brioche buns
  • Salt & pepper to taste


  1. In a bowl add chicken thighs salt and pepper and 200ml of KFI Butter chicken sauce. Coat all chicken with sauce and salt and pepper. Let sit in fridge for 4-5 hours.
  2. Preheat BBQ grill to 400 degrees
  3. Take chopped cilantro and place in bowl with antipasto calabrese. Mix together and put aside for garnish.
  4. Place marinated chicken on grill for roughly 5 minutes a side and beautiful grill marks are present.
  5. Half brioche buns and toast quickly on grill. After toasting spoon a small amount of sour cream on buns. place chicken on bottom of bun and antipasto calabrese relish on top. Place top bun on press down sandwich with hand and serve.