Butter Chicken

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 1/2 lbs boneless skinless chicken breasts, cubed
• 4 tablespoons tandoori paste
• 15 ounces plain yogurt
• 4 tablespoons lemon juice
• 5 tablespoons campbell's tomato soup
• 3 tablespoons fresh ginger, grated
• 10 ounces creamo
• 1 teaspoon garam masala
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon red chili pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 tablespoon dried coriander
• 4 teaspoons lemon juice
• 1 teaspoon ground cumin
• 4 ounces butter

Recipe

• 1 mix together tandoori paste, yogurt and the juice from one lemon (about 3 tbsp).
• 2 place chicken in the tandoori mixture and marinade for at least 1 hour.
• 3 remove chicken from the tandoori mixture and bake at 350 degrees f until cooked.
• 4 in a measuring cup combine tomato soup and add water until you reach 1 cup of liquid.
• 5 add ginger, garam masala, salt, sugar, chillies, coriander, 4 teaspoons of lemon juice, and cumin to the water & tomato soup mixture.
• 6 melt butter in a frying pan. mix tomato soup mixture into the butter and add cooked chicken cubes.
• 7 simmer and serve over rice.