Easy Butter Chicken

Easy Butter Chicken
Total Time

45 min.

Serving & Size

8 oz / 250 mL

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Create this easy, velvety, Indian-inspired dish using a few simple ingredients

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Butter, unsalted 1 L 4 cups
Onions, minced 8 each 8 each
Garlic, minced 125 mL 1/2 cup
Campbells's® Classic Tomato (Reduced Sodium)*
3 1.36 L cans
3 48 fl oz cans

The one you always remember. Great as a soup or use an ingredient in your recipe!

Milk 4 L 16 cups
Salt 45 mL 3 tbsp
Cayenne pepper 45 mL 3 tbsp
Garam Masala 75 mL 5 tbsp
Boneless chicken, cut into bite-sized chunks (or substitute pre-cooked unbreaded chicken strips) 4 kg 9 lbs
1. Melt 1 cup (250 mL) of the butter in a skillet over medium heat.
2. Stir in onion, garlic, and cook slowly until the onion caramelizes to a dark brown (approx. 15 minutes). Set aside.

3. Melt the remaining butter in a saucepan over medium-high heat.
4. Add Campbell’s Condensed Reduced Sodium Tomato soup, milk, salt, cayenne pepper, and garam masala.

5. Bring to a simmer, then reduce heat to medium–low.
6. Cook chicken. Add cooked chicken and caramelized onion mixture to sauce.

7. Simmer for 30 minutes, stirring occasionally. CCP: Cook to an internal temperature of 165°F (74°C) or higher for 15 seconds. Hold hot at 140°F (60°C) or higher for service.

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