Butter Chicken Soup

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recipe by The Kitchen Paper https://thekitchenpaper.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    393
based on 1 ratings

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.

Inspired by: http://thekitchenpaper.com/butter-chicken-soup/

recipe updated 8 Oct 2019

Ingredients

  • Onion icon
    Onion
    1 cup (163g)
  • Garlic clove icon
    Garlic clove
    3
  • Ginger icon
    Ginger
    1 tbsp (5g)
  • Chicken breast icon
    Chicken breast
    2 cups (480g)
  • Butter icon
    Butter
    3 tbsp (43g)
  • Garam masala icon
    Garam masala
    3 tsp (6g)
  • Chilli powder icon
    Chilli powder
    1 tsp (3g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Cayenne pepper icon
    Cayenne pepper
    about ½ teaspoon (1g)
  • Tomato sauce icon
    Tomato sauce
    2 cups (480ml)
  • Coconut milk icon
    Coconut milk
    2 cups (480ml)
  • Chicken stock icon
    Chicken stock
    3 cups (720ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Lime icon
    Lime
    x 1 (about 100g)
  • Coriander icon
    Coriander
    3 sprigs

Tools

  • kCook icon Stove
  • kCook icon Stockpot - 5 liter

Step preview

  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, chilli 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 coriander
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