Butter Chicken

This is a super quick and easy recipe from the Campbell's Soup people.

Serves 4

1kg chicken thigh fillets, sliced

1/3 cup tandoori paste

1 tablespoon oil

1 onion, diced

2 cloves garlic, crushed

1.5 teaspoons garam masala

1 x 420g Campbells Condensed Tomato Soup

300ml thickened cream

Toasted almond flakes, to garnish

Medium bowl

Large saucepan

In a medium bowl combine chicken and tandoori paste until well coated. Set aside.
Heat oil in a large saucepan. Add onion and garlic and cook for 1 minute
Add marinated chicken and cook until starting to change colour, approximately 5-10 minutes
Add garam masala and soup. Bring to the boil, reduce heat and cook for 15 minutes, until chicken is cooked through
Stir through cream until heated through
Garnish with toasted almond flakes and serve accompanied with steamed rice

Indian, curry, chicken

This recipe is easily converted to a vegetarian option using cauliflower. See Butter Cauliflower

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