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Butter Chicken Soup

Butter Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tbsp tomato paste
  • 1 (14-ounce) can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper (optional)
  • ½ tsp salt, plus more to taste
  • ½ cup heavy cream
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice or warm naan, for serving (optional)

Method
 

  1. Melt butter in a large pot over medium heat. Sauté onion for 5 minutes until soft, then add garlic and ginger and cook 30 seconds.
  2. Add chicken, spread into a single layer, and cook 2 minutes without stirring. Stir and cook until no longer pink, 3 to 4 minutes more.
  3. Push chicken aside, add tomato paste and all spices to the pot, and stir into the butter for 1 minute until fragrant.
  4. Pour in crushed tomatoes and broth, bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
  5. Remove from heat, stir in cream, taste and adjust salt. Ladle into bowls, top with cilantro, and serve.

Notes

For an extra silky finish, float a tiny pat of butter on top of each bowl right before serving. If you can find dried fenugreek leaves (kasuri methi), crush a pinch between your palms and stir them in with the cream for an authentic butter chicken note.