Butter Chicken

16 ingredients
8 steps

Ingredients

  • 2 12 lbs boneless skinless chicken breasts, cubed
  • 4 tablespoons tandoori paste
  • 15 ounces plain yogurt
  • 4 tablespoons lemon juice
  • 5 tablespoons campbell's tomato soup
  • 3 tablespoons fresh ginger, Grated
  • 10 ounces creamo
  • 1 teaspoon garam masala
  • 34 teaspoon salt
  • 14 teaspoon sugar
  • 1 teaspoon red chili pepper flakes
  • 14 teaspoon cayenne pepper
  • 1 tablespoon dried coriander
  • 4 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • 4 ounces butter

Directions

  1. 1
    Mix together tandoori paste, yogurt and the juice from one lemon (About 3 Tbsp).
  2. 2
    Place chicken in the tandoori mixture and marinade for at least 1 hour.
  3. 3
    Remove chicken from the tandoori mixture and bake at 350 degrees F until cooked.
  4. 4
    In a measuring cup combine tomato soup and add water until you reach 1 Cup of liquid.
  5. 5
    Add ginger, garam masala, salt, sugar, chillies, coriander, 4 teaspoons of lemon juice, and cumin to the water & tomato soup mixture.
  6. 6
    Melt Butter in a frying pan.
  7. 7
    Mix tomato soup mixture into the butter and add cooked chicken cubes.
  8. 8
    Simmer and Serve over rice.

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