Butter Chicken Party

A vibrant overhead view of a complete meal spread on a rustic wooden table. The centerpiece is a large, rustic clay pot filled with creamy Goila butter chicken. Surrounding it are bowls of fluffy white rice, a darker bowl of dal makhani, freshly baked naan bread, small bowls containing pickled shallots, green coriander chutney, and a darker tamarind chutney, along with crispy mini poppadoms.

Menu Highlights

• Goila butter chicken
• Dal makhani
• Jeera rice
• Smoked butter naan
• Pickled shallots
• Coriander chutney
• Tamarind chutney
• Mini poppadoms

Preparation Details

Cooking Time: 15 minutes

Serves: 4

In the Box

• Mini poppadoms (contains mustard)
• Tamarind chutney
• Goila Butter Chicken (contains milk, mustard, tree nuts)
• Dhal makhani (contains milk, tree nuts)
• Coal butter (contains milk)
• Jeera rice (contains milk)
• Naan (contains gluten, sesame)
• Cream (contains milk)
• Pickled shallots (contains gluten)
• Coriander chutney (contains milk, peanuts)

Cooking Instructions

1. Remove all components from the fridge and bring them to room temperature.
2. Preheat the oven to 240°C (220°C fan/gas mark 9) and place a baking tray in the oven to warm.
3. Enjoy the mini poppadoms alongside the tamarind chutney.
4. Carefully tip the Goila butter chicken into a large saucepan and warm over a medium heat for 8–10 minutes, stirring occasionally. Allow it to cool for one minute before serving to let the sauce thicken.
5. Snip the corner off the jeera rice bag and microwave the rice for 6–8 minutes. Alternatively, tip the rice into a small saucepan and warm for 8–10 minutes until piping hot.
6. Warm the dhal makhani over a medium heat for 5 minutes, stirring occasionally. If it starts to thicken, add a splash of water to loosen it, aiming for a glossy sheen.
7. Remove the lid from the pot of coal butter and microwave for 30 seconds until it starts to melt. Alternatively, melt the butter in a small saucepan on low heat for 1 minute.
8. Brush or spoon the melted butter onto the naan. Flick a few drops of water over the top. Place the naan on the hot baking tray and heat in the oven for 2–3 minutes.
9. Drizzle the cream over the butter chicken. Serve with the pickled shallots, coriander chutney, rice, and naan arranged in the centre of the table for sharing.

A close-up shot of a serving bowl containing butter chicken, fluffy white rice, and a piece of naan bread. The dish is garnished with vibrant red pickled shallots and a dollop of green coriander chutney.

Allergens

For allergens, including Cereals containing Gluten, please see ingredients listed in bold. This product is prepared in a kitchen that handles all 14 allergens, including nuts.

Storage and Use-by Date

Transfer all components to the refrigerator as soon as they are received. Ensure all chilled items are cold upon arrival. Use by: Day Month Year.

Recycling

Scan here for instructions. [QR code for recycling instructions]

Ingredients & Allergens

Mini poppadoms: lentil flour, bicarbonate soda, cottonseed oil, asafoetida, salt, chunky chat (salt, dried mango, black salt, cumin, coriander, musk melon, black pepper, mint leaves, dried ginger, yellow chilli, bishop's weed, nutmeg, cloves, caraway, asafoetida), Kashmiri chilli, black pepper, coriander powder, mustard.

Tamarind chutney: jaggery, tamarind pulp, salt, cumin powder, chilli powder, dried ginger, acidity regulator: acetic acid, black pepper, cardamon, cinnamon, clove.

Dhal makhani: lentils, ginger, garlic, Kashmiri chilli, turmeric powder, coriander powder, cumin powder, garam masala, bay leaf, black cardamom, cinnamon, cumin seeds, salt, degi mirch, vegetable oil, butter (milk), cream (milk), butter gravy (tomatoes, onion, garlic, kasuri methi, coriander powder, degi mirch, salt, cinnamon, bay leaf, black cardamom, green cardamom, mace, cloves, black pepper, cashew nuts (tree nuts), butter (milk), vegetable oil, Kashmiri chilli, cream (milk), honey).

Coal butter: butter (milk), coriander.

Jeera rice: rice, ghee (milk), cumin seeds, salt.

Naan: wheat flour (gluten), water, salt, yeast, vegetable oil, sesame seeds, potassium sorbate, calcium propanoate.

Cream: (milk).

Pickled shallots: banana shallots, beetroot, malt vinegar from barley (gluten), sugar, salt, star anise, cinnamon, cloves.

Coriander chutney: coriander, mint, lemon juice, red Thai chilli, Greek yoghurt (milk), salt, peanuts, garlic, ginger, cumin powder, black salt.

Goila Butter Chicken: chicken, Greek yoghurt (milk), mustard oil, ginger, garlic, Kashmiri chilli, kasuri methi, coriander powder, cumin powder, garam masala, salt, lemon, tomatoes, onion, degi mirch, salt, cinnamon, bay leaf, black cardamom, green cardamom, mace, cloves, black pepper, cashew nuts (tree nuts), butter (milk), vegetable oil, cream (milk), honey.