Chicken Tikka Masala with Basmati Rice

Basmati Rice: (31%) Chicken Thigh (26%) Chopped Tomato: (18%) Tomatoes, Tomato Juice, Double Cream, Buttermilk[MILK], Cream (6%) (milk), Vegetable Oil (Palm), Buttermilk Powder,Greek Yoghurt[MILK]: (7%) Cream,(milk), Skimmed milk, Milk Solids, Potassium Sorbate, Culture. Unsalted Butter: (3%) Butter (milk) (Minimum 82% Fat) Peeled Garlic, Paste: (2%), Ginger, Fresh Paste: (2%) Coriander, Frozen 3mm : (2%) Table Salt: Garam Masala: Tomato Paste: Tomatoes Caster Sugar, Fenugreek Seeds, Paprika, Plain: Cumin Seeds: Tikka Masala Curry Powder: Coriander, Turmeric, Salt, Cumin, Chilli, Garlic, Cinnamon, Black Pepper, Cloves, Ginger, Star Anise, Onion, Sunflower Oil, Fennel, Bay Leaf, Nutmeg, Green Cardamon. Cayenne

• Dairy

As our food is hand-made by our chefs, these reheating instructions are a guide. Check your food is piping hot throughout before serving.

❄️ FROM CHILLED

MICROWAVE: Remove the lid and place it loosely on the container. Place on a microwaveable plate and heat on full power for 6 minutes or until piping hot stirring halfway through.

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove the lid and any outer packaging. Place on a baking tray at the top of the oven for 35 minutes or until piping hot. Stand for 1 minute before serving.

❄️ ❄️ FROM FROZEN

MICROWAVE: Remove the lid and place it loosely on the container. Place on a microwaveable plate and heat on full power for 11 minutes (stir halfway through) or until piping hot and stand for 1 minute.

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove the lid and any outer packaging. Place on a baking tray at the top of the oven for 40 minutes, stir and then cook for a further 5 minutes.