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 Madras curry powder
Vegetable cooking spray, as needed
1 tbsp kosher salt
1/4 tsp cayenne pepper (or more to taste)
1/2 cup plain nonfat Greek yogurt
2 lb boneless, skinless chicken thigh
2 tbsp unsalted butter
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1 tbsp grated fresh ginger root
1 (10.75 ounces) Campbell’s Condensed Tomato Soup
1 3/4 cups water
1/4 cup light cream
1 tbsp lime juice
2 tbsp coarsely chopped cilantro leaves, plus more for garnish
