Whip up butter chicken faster than the delivery guy
Quick and Easy Butter Chicken
3 Ricardo Tested 1-1/2 lbs (675 g) skinless, boneless chicken thighs, cut into pieces 3 tbsp (45 ml) butter 1 tbsp (15 ml) curry powder 1/2 tsp (2 ml) garlic powder 1 can (10 oz/284 ml) condensed tomato soup 10 oz (284 ml) milk (measured in the soup can) In a large non-stick skillet over high heat, brown the chicken thighs in the butter with the curry powder and garlic powder. Add the tomato soup and milk.
Bring to a boil and simmer gently for 8 to 10 minutes or until the sauce thickens. Add pepper to taste.
Serve with rice and naan bread, if desired.
Makes 4 servings.