Tiger Tiger

Punjabi Butter Chicken Sauce

In India there are virtually no tandoor ovens in household kitchens, so any tandoor-style dish will have originated in a restaurant. Murgh Makani or ‘Butter Chicken’ was first cooked in the 1950’s at the Moti Mahal restaurant in Delhi. Chefs made the sauce by baking tomatoes, marinade juices, butter and chicken pieces or tikka, in clay ovens. Tiger Tiger have simplified this cooking method with this rich full flavoured sauce that will produce that authentic restaurant taste in a matter of minutes.


Water, Onion, Double Cream (16%), Rapeseed Oil, Tomato Puree, Sugar, Butter (3%), Modified Maize Starch, Dried Onion, Salt, Spices, Garlic Puree (Garlic, Citric Acid), Ginger Puree (Ginger, Citric Acid). CONTAINS MILK, CELERY.

Nutritional information

Typical value Per 100g Per 300g serving
Energy (Kj) 1053Kj 3159Kj
Energy (Kcal) 1053Kcal 3159Kcal
Calories 252g 756g
Protein 1.2g 4g
Carbohydrates 11.6g 35g
Carbosugars 8.1g 24g
Fibre 0.9g 3g
Fat 22.2g 67g
Saturated Fat 8.4g 25g
Sodium 0.4g 1g

Additional information