BUTTER CHICKEN WITH RICE
Nutrition Facts
Serving Size
SERVING (2 CUPS)
Amount Per Serving
Calories 524
% Daily Value
Total Fat 14.5g
22%
Saturated Fat 4.6g
23%
Cholesterol 115mg
38%
Sodium 149mg
6%
Total Carbohydrate 70.2g
23%
Dietary Fiber 6.3g
25%
Protein 28g
56%
Vitamin A 6%
Vitamin C 4%
Calcium 8%
Iron 16%

butter chicken with rice

Braised chicken, garam masala, ginger, garlic, onions and a touch of yogurt simmered with our Campbell's® No Salt Added Condensed Tomato soup on a bed of cooked Basmati rice. 

  • Total time: 75 minutes
  • Servings: 12
Ingredient Weight Measure
boneless, skinless chicken thigh , yield from 1 ounce raw 48
garam masala 1.000 oz. 3 tbsp.
vegetable oil 2 tbsp.
onion , diced 9.000 oz. 2 cup
ginger root , peeled, minced 1.000 oz. 3 tbsp.
garlic , peeled, minced 4.000 oz. 6 tbsp.
cumin , ground 1.000 oz. 3 tbsp.
garam masala 1.000 oz. 3 tbsp.
ground coriander 2 tbsp.
chili powder 1 tbsp.
water 1 cup
Campbell’s® Condensed No Salt Added Tomato Soup 1 can
light cream 8.000 oz. 1 cup
plain nonfat Greek yogurt 4.000 oz. 0.5 cup
cooked brown basmati rice 56.000 oz. 12 cup
cilantro 0 as needed
1. In a bowl, combine chicken and first measure of Garam Masala. Allow to marinate for at least 30 minutes.  
2. Heat oil in a rondeau over medium high heat. Add chicken. Brown on each side. Work in batches if needed. Once browned remove and reserve. 
 
3. Add onion to rondeau. Cook for 5 minutes.  
 
4. Add ginger and garlic. Cook for 2-3 minutes, or until fragrant.  
 
5. Add in the reaming dry seasonings. Mix well with the onion mixture. Cook for 1-2 minutes. Return chicken with any juices back to the pan. Add water to deglaze. 
 
6. Add Campbell’s® Condensed No Salt Added Tomato Soup. Stir until well combined.  
 
7. Add cream. Stir, bring to a boil, then reduce to a simmer for 30 minutes.  
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
 
8. Stir in yogurt.  
 
9. To Serve: Using a #4 scoop, portion 1 cup cooked rice onto serving plate. Using a #4 scoop, top with 1 cup chicken mixture. Garnish with cilantro. Serve immediately.

Braised chicken, garam masala, ginger, garlic, onions and a touch of yogurt simmered with our Campbell's® No Salt Added Condensed Tomato soup on a bed of cooked Basmati rice. 

  • Total time: 75 minutes
  • Servings: 12
Ingredient Weight Measure
boneless, skinless chicken thigh , yield from 1 ounce raw 48
garam masala 1.000 oz. 3 tbsp.
vegetable oil 2 tbsp.
onion , diced 9.000 oz. 2 cup
ginger root , peeled, minced 1.000 oz. 3 tbsp.
garlic , peeled, minced 4.000 oz. 6 tbsp.
cumin , ground 1.000 oz. 3 tbsp.
garam masala 1.000 oz. 3 tbsp.
ground coriander 2 tbsp.
chili powder 1 tbsp.
water 1 cup
Campbell’s® Condensed No Salt Added Tomato Soup 1 can
light cream 8.000 oz. 1 cup
plain nonfat Greek yogurt 4.000 oz. 0.5 cup
cooked brown basmati rice 56.000 oz. 12 cup
cilantro 0 as needed
1. In a bowl, combine chicken and first measure of Garam Masala. Allow to marinate for at least 30 minutes.  
2. Heat oil in a rondeau over medium high heat. Add chicken. Brown on each side. Work in batches if needed. Once browned remove and reserve. 
 
3. Add onion to rondeau. Cook for 5 minutes.  
 
4. Add ginger and garlic. Cook for 2-3 minutes, or until fragrant.  
 
5. Add in the reaming dry seasonings. Mix well with the onion mixture. Cook for 1-2 minutes. Return chicken with any juices back to the pan. Add water to deglaze. 
 
6. Add Campbell’s® Condensed No Salt Added Tomato Soup. Stir until well combined.  
 
7. Add cream. Stir, bring to a boil, then reduce to a simmer for 30 minutes.  
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
 
8. Stir in yogurt.  
 
9. To Serve: Using a #4 scoop, portion 1 cup cooked rice onto serving plate. Using a #4 scoop, top with 1 cup chicken mixture. Garnish with cilantro. Serve immediately.

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