#1 Set an oven rack 6 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with foil and coat it with vegetable cooking spray #2 In a bowl large enough to hold the chicken, stir 2 tablespoons of the Madras curry powder, the salt and cayenne pepper into the yogurt until combined. Add the chicken thighs and turn them with tongs to coat them #3 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 #4 In a wide deep saucepan or soup pot (4-quart or larger) over medium-high heat, melt the butter. Add the onion 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 Madras curry powder. Cook and stir for 30 seconds to bloom the spices #5 Turn the heat to medium. Add the Campbell’s® 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 #6 Ladle the chicken over rice in shallow bowls. Sprinkle with cilantro and serve with naan if you like!
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Looking for a fast, flavorful way to turn chicken into something special? Inspired by the classic curry dish, our Shortcut Butter Chicken tastes as rich as its name, but is ready in just 40 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.
#1 Set an oven rack 6 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with foil and coat it with vegetable cooking spray #2 In a bowl large enough to hold the chicken, stir 2 tablespoons of the Madras curry powder, the salt and cayenne pepper into the yogurt until combined. Add the chicken thighs and turn them with tongs to coat them #3 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 #4 In a wide deep saucepan or soup pot (4-quart or larger) over medium-high heat, melt the butter. Add the onion 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 Madras curry powder. Cook and stir for 30 seconds to bloom the spices #5 Turn the heat to medium. Add the Campbell’s® 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 #6 Ladle the chicken over rice in shallow bowls. Sprinkle with cilantro and serve with naan if you like!
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