Shortcut Butter Chicken with Campbell’s Tomato Soup - Campbell's
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yields
6
Directions
- Set an oven rack 6 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with foil and coat it with vegetable cooking spray
- In a bowl large enough to hold the chicken, stir 2 tablespoons of the Madras curry powder, the salt and cayenne pepper into the yogurt until combined. Add the chicken thighs and turn them with tongs to coat them
- Broil chicken thighs 5–6 min until charred. Flip and broil 3 min more until cooked through. Cool on pan, then cut into 1 pieces and set aside.
- In a 4-qt pot over medium-high heat, melt butter. Add onion; cook 4–5 min until browned. Add the garlic and ginger. Cook and stir for 3 more mins. Add the remaining Madras curry powder. Cook and stir for 30 seconds to bloom the spices
- Reduce heat to medium. Add Campbell’s® Condensed Tomato Soup and water; bring to a boil, then simmer 5 min. Stir in cream, lime juice, and salt to taste. Add chicken pieces and 2 tbsp cilantro
- Ladle the chicken over rice in shallow bowls. Sprinkle with cilantro and serve with naan if you like!
Ingredients
- 3 1/2 tbsp ea Madras curry powder
- Vegetable cooking spray, ea as needed
- 1 tbsp ea kosher salt
- 1/4 tsp ea cayenne pepper (or more to taste)
- 1/2 cup ea plain nonfat Greek yogurt
- 2 lb ea boneless, skinless chicken thigh
- 2 tbsp ea unsalted butter
- 1 ea medium white onion, finely chopped
- 3 ea cloves garlic, finely chopped
- 1 tbsp ea grated fresh ginger root
- 1 ea (10.75 ounces) Campbell’s Condensed Tomato Soup
- 1 3/4 cups ea water
- 1/4 cup ea light cream
- 1 tbsp ea lime juice
- 2 tbsp ea coarsely chopped cilantro leaves, plus more for garnish
- 2 tbsp ea hot cooked basmati rice, for serving