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Butter Chicken Soup
If you love classic butter chicken, you'll love this rich and creamy soup recipe. It's the perfect cozy meal for a chilli night.
Course
Dinner
Cuisine
Indian
Keyword
butter chicken, Butter chicken soup, chicken soup
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
302
kcal
Author
Alida Ryder
Ingredients
For the chicken
500
g (1lbs)
chicken thighs
boneless + skinless
1
tbsp
canola oil / vegetable oil
1
tbsp
Garam Masala
½
tsp
ground cardamom
½
tsp
paprika
1
tsp
salt
For the soup
2
tbsp
butter
1
onion
finely chopped
2
tsp
garlic
crushed
1
tsp
ginger
crushed
2
tsp
garam masala
1
tsp
paprika
1
tsp
ground cardamom
400
g (14oz)
Tomato puree
(not paste) Passata or crushed tomatoes are good substitutes
3
cups
chicken stock
1-2
tsp
salt
1
tsp
pepper
1
tsp
sugar
1½
cups
heavy / whipping cream
Instructions
Slice the chicken into small, bite-size pieces.
Place the chicken in a medium bowl then add a tablespoon of olive oil and some of the spices. Mix well.
In a large, deep pot, sear the chicken until browned on both sides then remove and set aside.
In the same pot, melt the butter then add the onion, garlic and ginger. Cook until the mixture is fragrant then add the remaining spices.
Cook until the mixture is dry in the pot and the spices are toasted then pour in the tomatoes and stock.
Add the chicken back into the soup then reduce the heat and bring to a simmer.
Allow to cook for 10-15 minutes until the chicken is soft.
Pour in the cream and season with salt, pepper and a pinch of sugar.
Ladle the soup into serving bowls and finish with a drizzle of cream, fresh coriander/cilantro and fresh chillies (optional).
Nutrition
Calories:
302
kcal
|
Carbohydrates:
13
g
|
Protein:
23
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
95
mg
|
Sodium:
1084
mg
|
Potassium:
659
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
898
IU
|
Vitamin C:
11
mg
|
Calcium:
54
mg
|
Iron:
2
mg