I love this recipe because it is so damn easy! Really Really Easy Butter Chicken is made with simple pantry items and chicken thighs are just delicious (yes they have more fat then chicken breast, but if you use chicken breast instead of the chicken thigh the result will be ‘dryer’).
You can easily omit the sugar if you wish because tinned tomato soup does have a bit of sugar in there. A great recipe for a weeknight dinner.
If you want to make this in bulk and freeze it for another night – omit the cream before cooking or it could curdle.
Really Really Easy Butter Chicken
4
servings10
minutes20
minutes400
kcal30
minutesCreamy, mildly spiced, and fuss-free—this butter chicken delivers takeaway flavor at home with just a few ingredients. Comforting, quick, and perfect served with rice or naan bread.
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Ingredients
2 tbsp Butter
500 ml Tomato soup
1 kg Chicken thigh pieces
3 tbsp Curry powder
1/3 cups Sugar
200 ml Cream
Directions
- Heat up a heavy-based saucepan over medium heat. Add the butter until it bubbles.
- Add the diced chicken thigh pieces and the curry powder. Stir to coat the chicken. Cook until the chicken is browned.
- Pour in the tomato soup and the sugar.
- Reduce the heat to low and simmer with the lid on for 10 minutes.
- Turn off the heat totally. Add the cream and stir in until combined.
- Serve with rice and steamed greens.
Notes
- You can substitute the chicken thighs for breast but the chicken can turn out a bit dry.
- You can omit the sugar or reduce the sugar if you wish.
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