Punjabi Butter Chicken

In India there are virtually no tandoor ovens in household kitchens, so any tandoor-style dish will have originated in a restaurant. Murgh Makani or butter chicken was first cooked in the 1950’s at the Moti Mahal restaurant in Delhi. Chefs made the sauce by baking tomatoes, marinade juices, butter and chicken pieces or tikka, in clay ovens. Tiger Tiger have simplified this cooking method with a sauce that will produce that uthentic restaurant taste in a matter of minutes.
   US VERSION

Ingredients: Water, Onion, Double Cream (16%), Rapeseed Oil, Tomato Puree, Sugar, Butter (3%), Modified Maize Starch, Dried Onion, Salt, Spices, Garlic Puree (Garlic, Citric Acid), Ginger Puree (Ginger, Citric Acid).
Contains Milk and Celery

GLUTEN FREE
SUITABLE FOR VEGETARIANS
NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES

Once opened, refrigerate and use within 4 days

Net weight: 420g/14.81oz

                AMERICAN                                         EUROPEAN