INGREDIENTS:
Bowl:
Chicken Breast, Tomato (water, diced tomato, tomato paste, tomato juice, salt, calcium chloride, citric acid), Water, Basmati Rice, Cream, Butter, Onions, Yogurt (pasteurized Grade A Milk, cultures), Non-Gmo Canola Oil, Spices, Cashews, Sour Cream (cultures, pasteurized light cream, nonfat milk, enzymes), Sugar, Ginger, Garlic, Salt and Saffron.

Naan:
Wheat flour (unbleached flour), Milk, Garlic, Yogurt, Coriander, Eggs, Non-Gmo Canola Oil, Baking Powder, Sugar, Salt, Baking Soda. 

CONTAINS:
Milk, Wheat, Cashews, Eggs

COOKING INSTRUCTIONS (DO NOT THAW)
MICROWAVE
1. Puncture film 2 to 3 times.
2. Heat on high setting for 3 to 3 1/2 minutes or until internal temperature reaches 165°F.
3. Carefully peel film back, to avoid steam burns
4. Gently stir entrée portion prior to serving

Note: Heating times may vary depending on oven wattage and may need adjusting.

Garlic Naan
1. Leave naan in bag, do not open.
2. Puncture 3 to 4 holes in the bag.
3. Heat on high for 30 seconds.
4. Let stand for 1 minute, to avoid steam burns.
5. Carefully remove from the bag.

OVEN INSTRUCTIONS
Garlic Naan
1. Preheat oven to 350°F.
2. Let thaw for 3 minutes prior to heating.
3. Remove naan from bag.
4. Place Naan on baking sheet.
5. Heat for 2 minutes, until soft.

For richer flavor, top with butter.

For Food Safety:
Cook thoroughly, Discard food tray after use.

CHICKEN RAISED WITHOUT ANTIBIOTICS EVER

BUTTER CHICKEN WITH
SAFFRON RICE AND GARLIC NAAN

from india