Ingredients: Tomato Puree (Water, Tomato Paste), Tomatoes, Ginger, Garlic, Honey, Herbs & Spices, Sunflower Oil, Cream Powder (Milk), Yogurt Powder (Yogurt, Maltodextrin (Contains Milk)), White Vinegar, Salt, Almond Meal, Sugar, Corn Starch, Citric Acid, Turmeric & Paprika Extracts (Color), Natural Flavor (Milk), Xanthan Gum, Guar Gum Contains: Milk, Tree Nuts, Gluten

Ingredients: Tomato Puree (Water, Tomato Paste), Tomatoes, Ginger, Garlic, Honey, Herbs & Spices, Sunflower Oil, Cream Powder (Milk), Yogurt Powder (Yogurt, Maltodextrin (Contains Milk)), White Vinegar, Salt, Almond Meal, Sugar, Corn Starch, Citric Acid, Turmeric & Paprika Extracts (Color), Natural Flavor (Milk), Xanthan Gum, Guar Gum Contains: Milk, Tree Nuts, Gluten

Directions for use: In the pack: Butter chicken sauce; Ginger & garlic paste; Butter chicken spice pack. You will need: 1.3 lb Diced chicken; 2 Cups basmati rice; 2 tbsp vegetable oil. Optional: 2 tbsp Cream. Cooking instructions: (1) Coat: Mix ginger & garlic paste through diced chicken pieces. (2) Sear: Flash fry spices from the pack in hot and well-oiled medium size saucepan for 5 seconds. Add chicken and cook for 2 minutes or until seared on all sides. (3) Simmer: Add butter chicken sauce to pan, stir contents, reduce heat to low, cover pan with lid and simmer until meat is fully cooked (approx. 20 minutes). Serve immediately on a bed of Basmati rice. Optional: For a smoother, creamier curry, creamier curry, stir in 2 tbsp of cream before serving. Optional: For a smoother, creamier curry, creamier curry, stir in 2 tbsp of cream before serving. Chef’s tip: Check your curry 5 mins prior to serving. If you’d like a thicker consistency leave the lid off for the last 5 mins of cooking. Serves 3 - 4 in 20 minutes. Just a hint of spice. Store unopened in a cool dry location. Storage recommendation: Store unopened in a cool dry location.

Directions for use: In the pack: Butter chicken sauce; Ginger & garlic paste; Butter chicken spice pack. You will need: 1.3 lb Diced chicken; 2 Cups basmati rice; 2 tbsp vegetable oil. Optional: 2 tbsp Cream. Cooking instructions: (1) Coat: Mix ginger & garlic paste through diced chicken pieces. (2) Sear: Flash fry spices from the pack in hot and well-oiled medium size saucepan for 5 seconds. Add chicken and cook for 2 minutes or until seared on all sides. (3) Simmer: Add butter chicken sauce to pan, stir contents, reduce heat to low, cover pan with lid and simmer until meat is fully cooked (approx. 20 minutes). Serve immediately on a bed of Basmati rice. Optional: For a smoother, creamier curry, creamier curry, stir in 2 tbsp of cream before serving. Optional: For a smoother, creamier curry, creamier curry, stir in 2 tbsp of cream before serving. Chef’s tip: Check your curry 5 mins prior to serving. If you’d like a thicker consistency leave the lid off for the last 5 mins of cooking. Serves 3 - 4 in 20 minutes. Just a hint of spice. Store unopened in a cool dry location. Storage recommendation: Store unopened in a cool dry location.