A Better Indian Butter Chicken

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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This is similar to my previous post for Butter Chicken but I had an idea and used condensed tomato soup instead of canned tomatoes. As it turns out, this makes a really delicious Butter Chicken!

A Better Indian Butter Chicken

Makes 4-6 servings

Ingredients

3 cups left over lemon or tandoori chicken breast cubes
3 tbsp butter
1 tbsp oil
1 diced onion
1 crushed garlic clove
1/2 tsp fresh grated ginger
1/2 tsp garam masala
1/4 tsp crushed dry bayleaf
1/2 tsp cinnamon
1 tsp chili powder
cayenne pepper to taste
2 tsp sugar
1 can condensed tomato soup
1/2 can water
3/4 cup plain yogurt

Directions

Fry the onion in the oil and butter until it starts to brown. Add garlic and ginger and fry for just a few seconds, try not burn it.
Add spices and sugar and stir. Stir in soup and water and let reduce until it gets thick then stir in the yogurt. Simmer for a few more minutes then add the cubed cooked chicken and cook until the chicken is warm. Serve with naan or pita.