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Easy Butter Chicken

Made With:



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

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Serving Suggestions:
     • Serve over a bed of rice such as Campbell’s® Cooked White Rice 15144.
     • Vegetarian Option: Substitute vegetables such as chick peas, lentils, carrots, and cauliflower instead of chicken.
     • Squeeze half a lemon or lime over finished product for an added twist of flavour.

* Option: Campbell’s® Condensed Tomato Soup, #00016

Total Time


Serving & Size

8 oz / 250 mL

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %
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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Butter, unsalted 4 cups L
1. Melt 1 cup (250 mL) of the butter in a skillet over medium heat.
Ingredients Weight Measure
Weight Measure
Onions, minced 8 each each
Garlic, minced 1/2 cup 125  mL
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.
Ingredients Weight Measure
Weight Measure
Campbells's® Classic Tomato (Reduced Sodium)* 3 48 fl oz cans 1.36 L cans
Milk 16 cups L
Salt 3 tbsp 45  mL
Cayenne pepper 3 tbsp 45  mL
Garam Masala 5 tbsp 75  mL
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.
Ingredients Weight Measure
Weight Measure
Boneless chicken, cut into bite-sized chunks (or substitute pre-cooked unbreaded chicken strips) 9 lbs kg
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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