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Butter Chicken

$9.90

Real time Visitor right now

This is my Classic Butter Chicken with a few tips and tricks to getting that restaurant flavour at home. To the homemade sauce I add natural or Greek yoghurt to get a little bit of tanginess as well as a rich, creamy flavour. And to make it kid-friendly, I use a little less chilli powder and add in sweet paprika - it still gives that wonderful smoky flavour without the heat. This is so creamy and delicious!

INGREDIENTS: Chicken (31%), Basmati Rice, Water, Onion, Tomato Paste (Concentrated Tomato, Salt), Carrot, Peas, Cream (Milk), Herbs & Spices, Vegetable Oil, Garlic, Lemon Juice, Salt, Honey, Thickener (1442), Mineral Salt (451), Sugar, Vinegar, Vegetable Gum (412, 415).

CONTAINS: MILK.

STORAGE CONDITIONS: Product should be stored and transported at or below -18°C in clean, dry conditions.

THAWING INSTRUCTIONS: Thaw for 18-24 hours at 0-4°C.
COOKING INSTRUCTIONS (for best results, thaw first) - Caution: Contents will be hot and thinner. Tray will soften when heated, support base of tray when handling. Meals remain sealed with film when reheating.
Oven: Heat at 175°C for a minimum of 18 minutes in a fan-forced oven until a minimum internal temperature of 75°C is reached and stand for 5 minutes. Stir before serving.
Microwave (900w): Heat on medium for 5 minutes until a minimum internal temperature of 75°C is reached and stand for 1 minute. Stir before serving.

For best results, please thaw first.

THAWING INSTRUCTIONS:
Thaw for 18-24 hours at 0-4°C.
Tray will soften when heated, support base of tray when handling.
Meals remain sealed with film when reheating.

COOKING INSTRUCTIONS:
Oven: Heat at 175°C for a minimum of 18 minutes in a fan-forced oven until a minimum internal temperature of 75°C is reached and stand for 5 minutes. Stir before serving.

Microwave (900w): Heat on medium for 5 minutes until a minimum internal temperature of 75°C is reached and stand for 1 minute. Stir before serving.