Cheats Butter Chicken Food

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CHEAT'S BUTTER CHICKEN



Cheat's Butter Chicken image

I found this recipe in an Australian supermarket magazine Recipes+. I very rarely cook with tinned soup, but this is good. I went to buy the soup and came away with the low salt one-a good choice as it turns out. The tandoori paste has enough salt in it for the dish. Note that Aus tablespoons are 4 teaspoons

Provided by JustJanS

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 kg chicken thigh fillet, trimmed of fat, cut in half
1 tablespoon butter
2 garlic cloves, crushed
2 tablespoons tandoori curry paste
420 g condensed tomato soup
1/2 cup low-fat plain yogurt
1/2 cup light cream
coriander leaves (to garnish)

Steps:

  • Heat the oil in a heavy based frying pan. Stir fry the chicken in a few batches for 2-3 minutes or until golden. Transfer to a plate as you go.
  • Reduce heat and add the butter to the pan. Add the garlic and curry paste: stir for 30 seconds.
  • Stir through the soup, yogurt and cream then return the chicken and juices to the pan.
  • Simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly.
  • Serve over rice, sprinkled with the coriander leaves.

BRUCE'S CHEATER BUTTER CHICKEN



Bruce's Cheater Butter Chicken image

Ok...I know that every foodie out there is gonna shake their heads at me for this one but honestly it's so simple and so tasty, and the best part is, it's very budget friendly. You probably have all the ingredients in your pantry for this recipe already. I came up with this recipe one night after work, with just bits and ends from the fridge, it was absolutely delicious! Go ahead give it a try....You're gonna love it!

Provided by Chef Thurlow

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 chicken breasts, cubed
1 tablespoon butter plus 1 tsp olive oil
3 garlic cloves, minced
half a large onions or 1 small onion, finely diced
salt & pepper
1 (28 ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon curry powder (to taste )
2 teaspoons chicken base
1/8 teaspoon cayenne pepper (to taste )
half cup heavy cream or light cream
1 (10 ounce) can tomato soup (Campbell's of course )

Steps:

  • In a heavy skillet, saute garlic and onion in butter & olive oil until soft and translucent. Add chicken and brown. Season with salt & Pepper.
  • Drain the tomatoes and set aside reserving the juice. To the juice add chicken base, and stir to dissolve fully. Add this mixture to the pan along with the tomato soup, cumin, coriander, curry & cayenne. Bring to a soft boil, turn down the heat to low and simmer for 5 minutes. Add cream and tomatoes, stir, simmer for 3 more minutes until heated through.
  • Serve with Basmati rice & Toasted Naan Bread.

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