Creamy Butter Chicken


700g diced chicken breast fillet

1/3 cup tandoori paste

1 tbsp oil

1 onion, diced

1 clove garlic, crushed

1 x 420g can Campbell’s Tomato Condensed Soup

1 tsp garam marsala

300ml cream


1. In a bowl combine chicken and tandoori paste,

until well coated. Set aside.

2. Meanwhile heat the oil in a saucepan, over

medium heat. Add onion and garlic and cook for

3 minutes until soft.

3. Add marinated chicken and cook for 2 minutes.

4. Add soup, garam marsala and cream. Bring to

the boil, reduced heat and cook for 15 minutes,

until chicken is cooked. Serve with steamed rice.



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