Meals & Beverages

RECIPES

BUTTER CHICKEN WITH RICE

Made With:
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%
Child Nutritional Content
  • mma: 4.0oz
  • grain: 2.0oz
  • totalVegetable: 0.625c
  • darkGreen: 0.0c
  • redOrange: 0.625c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

75 min.

Serving & Size

SERVING (2 CUPS)

Yields

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. 

Nutrition Facts

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%
Child Nutritional Content
  • mma: 4.0oz
  • grain: 2.0oz
  • totalVegetable: 0.625c
  • darkGreen: 0.0c
  • redOrange: 0.625c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
boneless, skinless chicken thigh, yield from 1 ounce raw 48 
garam masala 1 oz. 3  tbsp.
vegetable oil 2  tbsp.
onion, diced 9 oz. 2  cups
ginger root, peeled, minced 1 oz. 3  tbsp.
garlic, peeled, minced 4 oz. 6  tbsp.
cumin, ground 1 oz. 3  tbsp.
garam masala 1 oz. 3  tbsp.
ground coriander 2  tbsp.
chili powder 1  tbsp.
water 1  cups
Made With:

Product

Campbell’s® Condensed No Salt Added Tomato Soup

View Product
Campbell’s® Condensed No Salt Added Tomato Soup 1  cans
light cream 8 oz. 1  cups
plain nonfat Greek yogurt 4 oz. 1/2  cups
cooked brown basmati rice 56 oz. 12  cups
cilantro
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.

recipes You May Also Like

© 2023 Campbell Soup Company