Dhonepata Kacha Lonka Chicken

A classic Bengali home style favourite, Dhonepata Kacha Lonka Chicken brings together tender chicken pieces cooked in a vibrant green gravy of fresh coriander leaves and raw green chillies. Sharp, aromatic, and packing real heat, this dish skips the heavy spice blends and lets the freshness of dhonepata and kacha lonka do the talking. Comforting yet fiery, it's the kind of flavour that instantly feels like home.

• Chicken, Organically Grown Onion, Fresh Coriander Leaves (Dhonepata), Refined Edible Oil, Green Chilli (Kancha Lanka), Ginger, Garlic, Himalayan Pink Salt, Cumin Powder, Coriander Powder, Garam Masala, Turmeric Powder.

METHOD 1 — MICROWAVE
Take the sealed tray out of the box. Make a few small holes in the top seal using a fork. Microwave with the seal intact for 8–10 minutes.

METHOD 2 — STEAMER
Remove the top seal and place the tray in a steamer for approximately 20 minutes, or until the food is thoroughly hot.

METHOD 3 — THAW & MICROWAVE
Thaw the meal overnight in the refrigerator. Make a few small holes in the top seal using a fork, then microwave with the seal intact for approximately 3 minutes.

Please note: Heating times may vary depending on the appliance and its output power. Ensure the food is thoroughly heated before consumption.

• Keep frozen at -18°C or below at all times.
  
• Store the packs in a deep freezer.
  
• If thawed, do not refreeze the product.
  
• Keep the food in its original sealed packaging until you’re ready to consume it.
  
• Avoid leaving the packs outside the freezer for extended period.
  For the best quality, always maintain a consistent freezing temperature.
  

Remember: Keep it frozen, keep it sealed, keep it fresh.