Easy Low-Sodium Butter Chicken

Love butter chicken but don't like the idea of eating all that cream? This easy and tasty version swaps out the heavy whipping cream with CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup, which adds loads of flavour.

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

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  • 2 tsp (10 mL) canola or vegetable oil
  • 1 onion, chopped 
  • 1 tbsp (15 mL) each minced  garlic and fresh ginger
  • 1 tbsp (15 mL) garam masala
  • 2 tsp (10 mL) sweet or hot  paprika
  • 1 can (284 mL)  CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
  • 1/2 cup (125 mL) water
  • 3 tbsp (45 mL) each  tomato paste and lemon juice 
  • 1/2 tsp (3 mL) reduced sodium soy sauce
  • 6 boneless, skinless chicken breast (about 1 ½ lb/680 g), cubed 
  • 1 1/2 cups (375 mL) quick-cooking  basmati rice (10-minute variety)


  1. Heat oil in large nonstick skillet over medium-high heat. Cook onion, stirring occasionally, for 3 minutes until softened. Reduce heat to medium; add garlic, ginger, garam masala and paprika. Cook, stirring, for 1 minute until fragrant. 
  2. Stir in soup, water, tomato paste, lemon juice and soy sauce. Bring to boil, stirring constantly. Stir in chicken; cover and simmer over medium-low heat until chicken is cooked through, about 10 minutes. 
  3. Meanwhile, prepare rice according to package directions without salt or butter; add spinach to pot during standing time to wilt. Fluff with fork, stirring in spinach. Serve with butter chicken. Sprinkle with cilantro.

Recipe tips

  • Serve with a dollop of yogurt and diced cucumber, if desired.
  • Using a no-salt added soup helps you control the sodium in your recipe. Season the chicken and the sauce with salt to taste, if you like.

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  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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