GOILA BUTTER

CHICKEN

by Saransh Goila

COOKING TIME: 15 minutes

SERVES: 2
—
IN THE BOX:
(1) Coal butter (milk)
(2) Naan (gluten, milk, mustard)
(3) Cream (milk)
(4) Pickled shallots (sulphites)
(5) Coriander chutney (peanuts)

Goila Butter Chicken

(milk, mustard, tree nuts)
and/or
Goila Butter Paneer
(milk, tree nuts)

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 COOKING INSTRUCTIONS

Remove everything from the fridge and bring it all up

to room temperature.

Preheat the oven to 240°C/220°C fan/gas mark 9.

1. Place a baking tray in the oven to warm up.

2. Carefully tip the Goila Butter Chicken or Goila

Butter Paneer into a medium saucepan and
warm over a medium heat for 5–6 minutes,
stirring occasionally. If you’ve ordered chicken
and paneer, you can combine them in one
saucepan or heat separately.

3. Remove the lid from the pot of coal butter (1).

Microwave the butter for 30 seconds, until it
starts to melt. Alternatively, melt the butter in a
small saucepan for 1 minute.

4. Brush or spoon the melted butter onto the naan

(2) and flick a tiny bit of water over the top (just
a few drops). Place on the warm baking tray and
heat in the oven for 2–3 minutes.

5. Before serving, drizzle the cream (3) over the

butter chicken and/or paneer. Serve the pickled
shallots (4) and coriander chutney (5) alongside
the main dishes to garnish to your liking.

STORAGE ALLERGENS
Transfer all components to the fridge as soon For allergens, including Cereals containing Gluten, see
as received. Ensure all chilled items are cold ingredients in bold. Made in a kitchen that handles all
on arrival. 14 allergens, including nuts.

RECYCLING INGREDIENTS
Scan here for instructions. Scan here for ingredients.

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