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

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	1.0 oz.	3 tbsp.
vegetable oil		2 tbsp.
onion , diced	9.0 oz.	2 cup
ginger root , peeled, minced	1.0 oz.	3 tbsp.
garlic , peeled, minced	4.0 oz.	6 tbsp.
cumin , ground	1.0 oz.	3 tbsp.
garam masala	1.0 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	8.0 oz.	1 cup
plain nonfat Greek yogurt	4.0 oz.	0.5 cup
cooked brown basmati rice	56.0 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® Healthy Request 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	1.0 oz.	3 tbsp.
vegetable oil		2 tbsp.
onion , diced	9.0 oz.	2 cup
ginger root , peeled, minced	1.0 oz.	3 tbsp.
garlic , peeled, minced	4.0 oz.	6 tbsp.
cumin , ground	1.0 oz.	3 tbsp.
garam masala	1.0 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	8.0 oz.	1 cup
plain nonfat Greek yogurt	4.0 oz.	0.5 cup
cooked brown basmati rice	56.0 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® Healthy Request 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.

Made with:

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Nutrition Facts

butter chicken with rice

Made with:

Campbell’s® Condensed No Salt Added Tomato Soup

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