Chef Insights
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Description
Some dishes need no introduction. Luke Nguyen's butter chicken is a modern reading of the classic: chicken Maryland cooked down in a rich tomato puree base with onion, garlic, tandoori paste and ghee, then finished with cream for that unmistakable velvety sauce.
What sets it apart is restraint. The spicing carries warmth without the heaviness most versions bring, and the heat sits firmly at mild, which makes it an easy order for kids and spice-shy guests alike. Serves 2, net weight 600g. Please check the ingredient list before serving: it contains gluten, wheat, dairy, tree nuts and sesame.
Defrost fully in the fridge, then reheat gently on the stove or in the microwave — the sauce comes back exactly as it went in, glossy and rich. Tear up garlic & coriander naan for the sauce, and browse the rest of Luke Nguyen's Asian range while you are here.
Chef-made, flash-frozen at peak flavour and delivered across Sydney, Melbourne and Brisbane.
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Ingredients
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Allergens
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Nutritional information
Nutritional Information Per 100g Total Weight (600g) Energy (kJ) 595.5kJ 2382kJ Protein (g) 9.1 g 36.3 g Fat, total (g) 9.2 g 36.8 g – Saturated (g) 4.4 g 17.7 g Carbohydrate (g) 5.3 g 21 g – Sugars (g) 4 g 15.9 g Sodium (mg) 491.3 mg 1965 mg
Pairs well with
Serve with Providoor Aromatic Rice, papadam’s, or mint yoghurt.
Cooking Instructions
Microwave
Stove Top
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
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- SDSuzannah D.Verified BuyerRated 5 out of 5 stars3 days agoReviewingButter ChickenDelicious Buttery flavour
Honestly this was way nicer than takeaway. The chicken was very tender and the sauce so delicious. I served it with rice, pappadums and some side dishes which we really loved. I will definitely buy again!
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I took one star off for incorrect instructions. Firstly the box it comes in does not even state what temperature the oven should be on. Secondly, the instructions say best cooked defrosted. I missed this the first time I cooked it and cooked straight from frozen and it was delicious. The second time I followed the instructions and it was rather soggy. My brother is a chef and he said it’s best to cook from frozen as pasta tends to go soggy and be over-soft once thawed and the sauce will be watery. I found this out first hand. I also don’t like that these meals are to be cooked in plastic containers.
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