Shortcut Butter Chicken
Looking for a fast, flavorful way to turn chicken cutlets into something special? Inspired by the classic curry dish, our Shortcut Butter Chicken tastes as rich as its name, but is ready in just 30 minutes, thanks to Campbell’s® Condensed Tomato Soup. The soup gives the meal’s lightly spicy, tomato-based sauce its silky, creamy texture, so it perfectly coats the chicken and cauliflower florets. Want to make this recipe even faster? Use a rotisserie chicken. Just don’t forget to serve it with jasmine rice or naan - you’ll want something to soak up every last drop of that delicious sauce.
Ingredient
- as needed vegetable cooking spray
- 3 1/2 tablespoons Madras curry powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1/2 cup plain nonfat Greek yogurt
- 2 pounds boneless, skinless chicken thigh
- 2 tablespoons unsalted butter
- 1 medium white onion (about 1 1/2 cups)
- 3 cloves garlic, finely chopped (about 1 tablespoon)
- 1 tablespoon grated fresh ginger root
- 1 can (10.75 ounces) Condensed Tomato Soup
- 1 3/4 cups water
- 1/4 cup light cream
- 1 tablespoon lime juice
- 2 tablespoons coarsely chopped cilantro leaves, plus more for garnish
Direction
- Set an oven rack 6 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with foil and coat it with cooking spray.
- In a small bowl mix the curry, salt and cayenne pepper.
- In a bowl large enough to hold the chicken, stir 2 tablespoons of the spice mix into the yogurt until combined. Add the chicken thighs and turn them with tongs to coat them.
- Set the thighs on the baking sheet and broil for 5-6 minutes, or until the chicken is charred in places. With tongs, turn the thighs over, return them to the oven, and broil them for 3 minutes on the second side or until cooked through. Leave them on the pan to cool while you make the sauce. When cool, cut into 1-inch pieces and set aside on a plate.
- In a wide deep saucepan or soup pot over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, for 4-5 minutes, or until they start to brown. Add the garlic and ginger. Cook and stir for 3 more minutes. Add the remaining spice mixture. Cook and stir for 30 seconds to bloom the spices.
- Turn the heat to medium. Add the condensed tomato soup and water to the pan. Bring to a boil, adjust the heat to a simmer, and let the sauce bubble for 5 minutes. Stir in the cream and lime juice. Taste the sauce and add more salt and lime juice if you like. Stir in the chicken pieces and 2 tablespoons cilantro.
- Ladle the chicken over cooked basmati rice in shallow bowls, if desired. Sprinkle with additional cilantro and serve with naan if you like.
