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Oven cook Instructions: This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully. 1. Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!) 2. Remove the film but leave the tikka masala and rice in their wooden trays*. 3. Unfold the foil we've provided and tightly wrap over the top of the rice. 4. Place both trays on a baking tray in the centre of the oven and cook for 25 minutes. If using a gas oven, cook for an extra 10 minutes. 5. Leave to stand for 2 minutes before serving. Make sure it's piping hot throughout. *Our wooden trays are designed for the oven. Just make sure they aren't placed close to any element or flame.
Water, Chicken (19%), Cream ( Milk ), Rice (14%), Onions, Greek-Style Yoghurt ( Milk ), Butter ( Milk ), Tomato Purée, Ginger Purée, Mango Chutney (Mangoes, Sugar, Salt, Acidity Regulator: Acetic Acid*, Garlic, Cumin Seeds, Mixed Spices, Fenugreek Seeds, Nigella Seeds, Herbs), Lemon Juice, Garlic Purée, Rapeseed Oil, Salt, Ground Coriander, Lime Pickle (Lime, Salt, Sugar, Red Chillies, Mustard Seeds, Turmeric, Acidity Regulator: Acetic Acid*), Cornflour, Ground Cumin, Red Chillies**, Fresh Parsley, Black Onion Seeds, Yellow Mustard Seeds, Ground Fenugreek, Cayenne Pepper, Paprika Oil, Ground Chilli, Ground Black Pepper, Turmeric, Ground Cinnamon, Ground Dill, Ground Ginger, Cardamom Seeds, Coriander Seeds, Ground Cardamom, Ground Cloves, *Don't worry, this is commonly found in Chutney and Pickle, **As you would expect, this has a bit of a kick
Please keep flatKeep in a fridge below 5ºC. Not suitable for freezing - the rice doesn't like it. For use by date, see top of pack.
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