Butter Chicken Soup

by

The Kitchen Paper

POSTED Wed, May 31, 2017

Serves

8

Total Time

40 MINS

Calories

393

This recipe takes the popular Indian Butter Chicken and turns it into a soup! Instead of cream, this recipe uses coconut milk and comes together in a hurry for an easy, flavorful weeknight dinner.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 cup (about 163.2 g)diced

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)minced

  • Ginger icon
    Ginger

    1 tablespoon (about 5.55 g)grated

  • Chicken breast icon
    Chicken breast

    2 cups (about 480 g)cooked, shredded

  • Butter icon
    Butter

    3 tablespoons (about 43.2 g)

  • Garam masala icon
    Garam masala

    1 tablespoon (about 6.15 g)

  • Chili powder icon
    Chili powder

    1 teaspoon (about 2.65 g)

  • Ground cumin icon
    Ground cumin

    1 teaspoon (about 2.1 g)

  • Cayenne pepper icon
    Cayenne pepper

    ½ teaspoon (about 1.07 g)

  • Tomato sauce icon
    Tomato sauce

    2 cups (about 460.8 g)

  • Coconut milk icon
    Coconut milk

    2 cups (about 480 g)

  • Chicken stock icon
    Chicken stock

    3 cups (about 720 g)

  • Salt & pepper icon
    Salt & pepper

    1 pinch (about 0.38 g)

  • Lime icon
    Lime

    1 (about 100 g)

  • Cilantro icon
    Cilantro

    3 sprigs

    METHOD


  • 1. Add butter to a clean stockpot
  • 2. Melt - high heat
  • 3. Add onion to the stockpot
  • 4. Cook until softened - 5 min
  • 5. Add garlic clove to the stockpot
  • 6. Cook - approx 30 sec
  • 7. Add garam masala, ginger, chili powder, ground cumin and cayenne pepper to the stockpot
  • 8. Cook and continue mixing - 2 min
  • 9. Add tomato sauce and coconut milk to the stockpot
  • 10. Simmer - 10 min, medium heat
  • 11. Add chicken stock and chicken breast to the stockpot
  • 12. Simmer - 5 min
  • 13. Add salt & pepper to the stockpot
  • 14. Serve
  • 15. Garnish with lime and cilantro

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