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Shortcut Butter Chicken

An image of prepared Shortcut Butter Chicken made with Campbell's® Condensed Tomato Soup, curry powder, garlic powder, ginger, cauliflower, coconut milk, chicken or turkey, cilantro and Jasmine rice.
  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 435 1 serving

Turn leftover chicken or turkey into a takeout classic when you whip up this Shortcut Butter Chicken, which tastes as rich as its name, but is ready in 30 minutes. This north Indian curry recipe owes its popularity to a creamy tomato-based sauce, which is full of flavor but only mildly spicy, and an ideal partner for jasmine rice or garlic naan. In this recipe, the silky sauce also coats cauliflower florets, making a satisfying one-skillet meal that comes together quickly. Using rotisserie chicken as a shortcut is how to turn mouthwatering butter chicken into a quick meal that’s perfect for weekday dinners, but this dish is also a great way to use up any leftover cooked chicken or turkey.


  • 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
  • 1 cup water
  • 2 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 4 cups medium-sized cauliflower florets (about 16 ounces)
  • 1/2 cup canned unsweetened coconut milk
  • 2 cups cubed rotisserie chicken or cooked turkey
  • 3 tablespoons chopped fresh cilantro
  • 4 cups hot cooked jasmine rice (start the rice cooking before the chicken mixture so they're done at the same time)


  • Tips

    • Ingredient Note: Use your leftover coconut milk to replace some of the water when making the jasmine rice to add flavor.
  • Step 1

    Heat the soup, water, curry powder, garlic powder and ginger in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to medium.

  • Step 2

    Stir in the cauliflower and coconut milk.  Cover and cook for 12 minutes or until the cauliflower is tender.  Stir in the chicken and cilantro.  Season to taste with salt and pepper.  Serve the chicken mixture over the rice.

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Calories 435
Total Fat 9 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 539 mg
Total Carb 62 g
Dietary Fiber 4 g
Sugar 9 g
Protein 27 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 23 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.