Create this easy, velvety, Indian-inspired dish using a few simple ingredients
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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
|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.