Quick and Easy Butter Chicken

Instructions

1. 1

   In a large non-stick skillet over high heat, brown the chicken thighs in the butter with the curry powder and garlic powder. Add the tomato soup and milk.

2. 2

   Bring to a boil and simmer gently for 8 to 10 minutes or until the sauce thickens. Add pepper to taste. Serve with rice and naan bread, if desired.