Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Line a baking tray with foil, spray well with cooking spray then add on your marinaded chicken; spread into an even layer, spray the top with a little cooking spray, then bake for 15 minutes at 210c (fan) until slightly charred at the edges.
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For
4
M
I
1
large
Onion, diced
50
g
Light butter
1
heaped tsp
Hot chilli powder
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Per Serving
Calories
445kcal
Protein
51.4g
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perfect with rice and buttery naan to dunk
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Nicola S
a month ago
Very hot curry kids didn’t enjoy it fist meal we’ve not enjoyed sorry Jess!
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K
Katie S
a month ago
Beautiful and so easy to make 😍 will definitely be a regular
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N
Nicky W
2 months ago
Is this freezable once made and how do I defrost/reheat?
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L
Larissa J
3 months ago
Delicious! I was so skeptical about the tinned soup but it made it deliciously creamy without having to add a tonne of cream! I also had to substitute the cream for a dollop of 0% greek yoghurt and it was beautiful
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L
Laura R
4 months ago
Delicious! Admittedly I missed the added water and the chilli out and added a pinch of sugar but I’m a wuss with spice and like my sauces really thick. Clean plates all round 🙂
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Jess
4 months ago
Ah so glad you enjoyed it lovely haha xxx
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Steph C
4 months ago
Lovely! Who knew you could put soup in curry! 👩🍳💋
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Jess
4 months ago
We do love a hack :P xxx
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T
Tara R
4 months ago
I was so sceptical of this recipe initially because of the Tomato soup ingredient. But OMG this was unreal 😍. I’m a sucker for a good curry and this hit the spot, possibly my most favourite Butter Chicken I’ve had!
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Jess
4 months ago
Yay!! This has absolutely made my day :) xx
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Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Line a baking tray with foil, spray well with cooking spray then add on your marinaded chicken; spread into an even layer, spray the top with a little cooking spray, then bake for 15 minutes at 210c (fan) until slightly charred at the edges.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1
large
Onion, diced
50
g
Light butter
1
heaped tsp
Hot chilli powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
445kcal
Protein
51.4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
perfect with rice and buttery naan to dunk
Only visible to you
Made it?
Cancel
Nicola S
a month ago
Very hot curry kids didn’t enjoy it fist meal we’ve not enjoyed sorry Jess!
Like
Reply
Cancel
K
Katie S
a month ago
Beautiful and so easy to make 😍 will definitely be a regular
Like
Reply
Cancel
N
Nicky W
2 months ago
Is this freezable once made and how do I defrost/reheat?
Like
Reply
Cancel
L
Larissa J
3 months ago
Delicious! I was so skeptical about the tinned soup but it made it deliciously creamy without having to add a tonne of cream! I also had to substitute the cream for a dollop of 0% greek yoghurt and it was beautiful
Like
Reply
Cancel
L
Laura R
4 months ago
Delicious! Admittedly I missed the added water and the chilli out and added a pinch of sugar but I’m a wuss with spice and like my sauces really thick. Clean plates all round 🙂
Like
Reply
Cancel
Jess
4 months ago
Ah so glad you enjoyed it lovely haha xxx
Like
Reply
Cancel
Steph C
4 months ago
Lovely! Who knew you could put soup in curry! 👩🍳💋
Like
Reply
Cancel
Jess
4 months ago
We do love a hack :P xxx
Like
Reply
Cancel
T
Tara R
4 months ago
I was so sceptical of this recipe initially because of the Tomato soup ingredient. But OMG this was unreal 😍. I’m a sucker for a good curry and this hit the spot, possibly my most favourite Butter Chicken I’ve had!
Like
Reply
Cancel
Jess
4 months ago
Yay!! This has absolutely made my day :) xx
Like
Reply
Cancel
