Butter Chicken Soup
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recipe by The Kitchen Paper https://thekitchenpaper.com/
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- Total Time
- 40mins
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- Serves
- 8
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- Calories
- 315
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 Feb 17, 2022
Ingredients
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- Onion
- 165 g
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- Ginger
- 1 tablespoon
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- Garlic clove
- 3
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- Chicken breast
- 480 g
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- Butter
- 3 tablespoons
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- Garam masala
- 3 teaspoons
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- Chili powder
- 1 teaspoon
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- Ground cumin
- 1 teaspoon
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- Cayenne pepper
- ½ teaspoon
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- Tomato sauce
- 480 ml
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- Salt & pepper
- 1 pinch
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- Lime
- 1
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- Cilantro
- 3 sprigs
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- Coconut milk
- 480 ml
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- Chicken stock
- 720 ml
Tools
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Stove
-
Stockpot - 5 liter
Step preview
- In a large stockpot over medium-high heat, melt the butter
- Add the onion and cook for a minute
- Add garlic, garam masala, ginger, chili, cumin, and cayenne
- Continue to cook, scraping the bottom of the pan constantly 3-4min
- Add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices
- Cook for 3 minutes, then add the coconut milk and broth
- Bring to a simmer and cook for 10 minutes, then add the shredded chicken
- Bring to a simmer and cook until the chicken is warmed through
- Season with salt and pepper to taste
- Serve warm with lime, cilantro, naan and/or rice