A Mildly Spiced, Flavour Packed, Indulgent Indian Dish with Tomatoes, Cream, Cardamom, Fenugreek Leaves and Sweetened With Jaggery.

• Gluten Free
• Vegetarian
• Real Ingredients

Created in Punjab in 1948 by Chef Kundan Lal Gujral. The dish has been a favourite both in India and worldwide ever since.

Murgh Makhani simply translates to Butter Chicken.

Chef's Suggestion: Pan fry 400g of free-range chicken thigh in a dash of vegetable oil for 5 minutes or until sealed. Pour over the Jarr of sauce and simmer for 15 minutes until the chicken is cooked through. Serve with rice and naan, garnished with freshly chopped coriander.

Serves: 4

5% from the sales of all Jarrs will be donated to the Trussell Trust.

Ingredients: Tomatoes (59%), Onion, Double Cream (10%) (Milk), Butter (4%) (Milk), Jaggery (3.5%), Ghee, butter (Milk), Lemon Juice, Garlic, Ginger, Salt, Garam Masala (Coriander, Cloves, Bay Leaves, Black Pepper, Cumin, Chilli, Stone Flower, Cassia, Fennel, Black Cardamom, Clove Leaves, Triphala, Star Anise),  Cardamom, Ground Cumin, Paprika, Ground Coriander, Chilli Powder, Cinnamon, Fenugreek Leaves (0.17%).

For allergens, see ingredients in bold.

Handmade in the UK.