Ingredients: Chicken Breast (90%), yoghurt (dairy), chilli powder, garam masala powder, salt, ginger and garlic paste, garam masala, madras curry powder.

Madras curry Powder: coriander, turmeric, chilli, mustard, peppers, fenugreek, garlic, salt, fennel.

Garam masala: coriander, cinnamon, cloves, cumin, fennel, black pepper, nutmeg.

Pakora Dip 30g: (with starter portion) Onions (55%), Mango Chutney (10%) Tomato Ketchup (10%) Red Peppers, Tomato, Chilli Powder, Garam Masala Powder, Fresh Mint, Fresh Coriander, Salt, Water, Tomato Ketchup water, tomato paste, modified maize starch, salt, acetic acid, citric acid, potassium sorbate, black carrot extract, aspartame, tomato spice, sodium saccharin. Mango Chutney contains: Mango, Sugar, Vinegar. Tomato Ketchup contains: Tomato, Spirit Vinegar, Sugar, Salt, Spice, Herb Extract, (contains Celery)

Allergy Advice: For allergens see ingredients in bold. Made in a kitchen that also handles other nuts, eggs, fish, celery and gluten.

REHEATING INSTRUCTIONS

These instructions are a guide - your appliance power may vary.

Adjust timings accordingly - if overheated, your dish may dry out.

Take care if you are reheating more than one dish at a time.

For the best results, reheat dishes in the oven from frozen.

OVEN:

Preheat your oven to Fan 170°C / Electric 190°C / Gas Mk 5.
Remove the recyclable sleeve and pierce the film three times.
Place on a baking tray in the centre of the oven.
Reheat for 30 to 40 minutes, turn the chicken over after 20 minutes.
5.Remove and rest for 2 minutes before serving.

Ensure food is piping hot throughout before serving.
MICROWAVE (850W):

Remove the recyclable sleeve and pierce the film three times.
Place on a microwaveable plate, and microwave at full power
for 4 minutes.

Peel back the film, turn the tandoori chicken over, and
microwave for 3 minutes.

Remove and stir gently. Rest for 2 minutes before serving.
Ensure food is piping hot throughout before serving.
CAUTION: Steam may be released when removing the film.