Butter Chicken Meatballswith Saffron Rice
Our Butter Chicken Meatballs are a culinary twist on the popular Butter Chicken dish. Spiced to perfection, we simmer our meatballs in an aromatic tomato-cream sauce. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.
- Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
- Antibiotic Free, Humanely Raised Chicken
- Gluten Free
- rBST-Free Milk
- Spice Level: Medium
Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 360, Total Fat 15g (19% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 650mg (28% DV), Total Carb. 42g (15% DV), Dietary Fiber 2g (7% DV), Total Sugars 3g, (Includes 0g added sugars, 0% DV) 0% DV), Protein 13g, Vitamin D 0mcg (0% DV), Calcium 152 mg (10% DV), Iron 1mg (6% DV), Potassium 429 (10% DV).
Butter Chicken Meatballs: Chicken Raised Without Antibiotics (Boneless), Tomatoes (Tomatoes, Salt), Tomato Puree (Tomatoes, Citric Acid), Heavy Cream, Butter (cream), Garlic, Ginger, Cilantro, Salt, Cultured Dextrose, Garam Masala (Spice Blend), Sugar, Expeller Pressed Canola Oil, Spices, Paprika, Turmeric, Lemon Juice.
Saffron Rice: Basmati Rice (water, basmati rice), Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Spices, Saffron.
Contains: Milk.
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.
