Onion, tomato, rapeseed oil, water, tomato paste, modified maize starch, salt, garlic, ginger, yoghurt powder (milk), buttermilk powder (milk), acetic acid, coriander, cumin, turmeric, chilli powder, cardamom, fenugreek leaves.

Pan fry 400/500g of meat or vegetables for 5 mins, add the full jar of sauce and stir on a medium heat, cook until the meat or vegetables are fully cooked and piping hot before serving. Serve with basmati rice and warm naan bread.

Once opened it can be kept refrigerated for 2 days and used before the BBE date.

	per 100g
Engery	738kJ
	179kcal
Fat	15.8g
- of which saturates	4.9g
Carbohydrates	6.2g
- of which sugars	4.4g
Protein	1.8g
Salt	1.6g

Punjabi Butter Chicken contains milk (allergen), the factory handles nuts, tree nuts, sulphites, egg, milk, soya, fish, celery and mustard