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Butter chicken

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HERE'S HOW WE MAKE IT

We always prefer to use boneless free-range chicken thigh fillets for curries - they stand up to strong flavours and reheat well, unlike breast which becomes dry and tough.

We marinate them first in ginger and garlic-infused yoghurt and then cooked in a tomato-based, gently spiced sauce (lots of sweet spices like cardamon and cinnamon, as well as cumin, chilli and garam masala) before being finished with a little cream, ground almonds and whole roasted cashew nuts. It's a big family favourite.

INGREDIENTS

Free-range chicken, yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, rice bran oil, ginger, garlic, cashews, ground almonds, butter, onion, cardamon, cinnamon, fenugreek, bay leaves, paprika, tomato paste, crushed tomato, cream, salt. 

ALLERGENS

CONTAINS:
Tree Nuts, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE 
ENERGY3508.9kj 7017.5kj
PROTEIN61.7g 121.4g
FAT TOTAL57.3.g 114.6g
- SATURATED22.2g 44.5g
CARBS16.4g 32.9g
- SUGARS13g 26g
SODIUM1674.6mg 3349.2mg

SIZES

Small:
Serves one (hungry!) to two adults with accompaniments
Large:
Serves three to four adults with accompaniments

GOES WITH

Serve with basmati rice, a cucumber raita and chutneys.

LOW CARB: Serve with cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt, adding spices like turmeric and cumin seeds if you'd like.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours.  

ALL SIZES:  Defrost fully before reheating. Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot.

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