Butter Chicken Soup

by

The Kitchen Paper

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

8

Total Time

40mins

Calories

319

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
    Onion165 gdiced
  • Ginger icon
    Ginger1 tablespoongrated
  • Garlic clove icon
    Garlic clove3minced
  • Chicken breast icon
    Chicken breast500 gcooked, shredded
  • Butter icon
    Butter3 tablespoons
  • Garam masala icon
    Garam masala3 teaspoons
  • Chili powder icon
    Chili powder1 teaspoon
  • Ground cumin icon
    Ground cumin1 teaspoon
  • Cayenne pepper icon
    Cayenne pepper½ teaspoon
  • Tomato sauce icon
    Tomato sauce480 ml
  • Salt & pepper icon
    Salt & pepper1 pinch
  • Lime icon
    Lime1
  • Cilantro icon
    Cilantro3 sprigs
  • Coconut milk icon
    Coconut milk480 ml
  • Chicken stock icon
    Chicken stock720 ml
    Method

  • 1. In a large stockpot over medium-high heat, melt the butter
  • 2. Add the onion and cook for a minute
  • 3. Add garlic, garam masala, ginger, chili, cumin, and cayenne
  • 4. Continue to cook, scraping the bottom of the pan constantly 3-4min
  • 5. Add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices
  • 6. Cook for 3 minutes, then add the coconut milk and broth
  • 7. Bring to a simmer and cook for 10 minutes, then add the shredded chicken
  • 8. Bring to a simmer and cook until the chicken is warmed through
  • 9. Season with salt and pepper to taste
  • 10. Serve warm with lime, cilantro, naan and/or rice

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