Creamy butter chicken soup. Craving a creamy, rich and flavor packed soup to warm up on cold winter evenings? Try this comforting dish featuring the classic flavors of butter chicken. This easy weeknight meal idea is amazingly delicious and is the perfect way to bring restaurant vibes home.
The common thread that weaves culinary magic is obviously the harmonious blend of ingredients, flavors and textures. Aiming to strike enough diversity is crucial to create fusion dishes, and we totally love the idea of creating new dishes from old favorites.
This butter chicken soup is an ideal example of pure comfort in a bowl without losing the elegance of classic flavors. The colour, richness and textures come together to bring you the perfect match. Crispy chicken strips are soaked in creamy sauce to bring together two contrasting textures. Delish!
Creamy Butter Chicken Soup Recipe
Prep chicken - I highly recommend using chicken breasts in this recipe. Cook them in water or poach, and shred them into thin strips. These chicken strips are then fried in a little oil with ground fenugreek and garam masala. When done, the strips will get a beautiful light brown colour.
Make the sauce - This is the classic butter chicken sauce recipe involving lots of sautéed onions, ginger, garlic, tomato paste for the stunning color and cream. It also includes a few spices like ground cumin, garam masala and red chili powder. A little butter and a light splash of lemon juice are quintessential to create the perfect recipe.
Serve - Before serving, I like to garnish this soup with coriander (cilantro) leaves, chopped nuts and dollop of cream.
More Chicken Soup Recipes:
- Mulligatawny Soup
- Slow Cooker Chicken Soup - Indian Style
- Chicken Celery Soup
- South Indian Chicken Soup / Chettinadu Chicken Soup
Ingredients
- ▢ 2 tablespoons oil
- ▢ 700 g boneless chicken cooked and shredded
- ▢ ¼ teaspoon ground fenugreek
- ▢ 1 teaspoon garam masala
- ▢ 1 large onion peeled and chopped
- ▢ 2 teaspoons minced ginger
- ▢ 2 teaspoons minced garlic
- ▢ 1 and ½ teaspoon ground cumin
- ▢ 2 and ½ teaspoons garam masala
- ▢ 1 teaspoon red chili powder preferably Kashmiri
- ▢ 2 tablespoons butter
- ▢ Juice from 1 small lemon
- ▢ 2 tablespoons tomato paste
- ▢ ½ cup heavy cream thickened cream
- ▢ 1 tablespoon yogurt
- ▢ 6 - 8 cashew nuts soaked and ground to a smooth paste (optional)
- ▢ Salt and pepper to taste
- ▢ Coriander cilantro leaves, to garnish
- ▢ Cream to garnish (optional)
- ▢ Toasted nuts Cashew nuts or almonds, chopped (optional)
- ▢ Naan or toasted bread to serve
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat.
- Add chicken.
- Add fenugreek and garam masala. Season with salt and pepper.
- Sauté, stirring, for 4-5 minutes or until chicken gets a light brown color. Remove from pan.
- Add remaining oil to the pan.
- Add onions, ginger and garlic. Cook, stirring occasionally, for about 2-3 minutes or until the onions are soft.
- Add cumin, garam masala and red chili powder. Sauté, stirring, for about one minute or until fragrant. Stir in butter and lemon juice.
- Add tomato paste. Cook, stirring, for one minute.
- Using an immersion blender, blend the sauce to a smooth puree.
- Add cream and yogurt. Season with salt and pepper.
- Bring the soup to a boil. Simmer for about 3-4 minutes.
- Stir in cashew nut paste if using. Cook for another 4-5 minutes.
- Divide soup among serving bowls.
- Garnish with coriander (cilantro) leaves, cream and chopped nuts.
Video
Notes
- If the soup is too thick, feel free to add more cream and water to achieve the desired consistency.
Nutrition
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Ingredients
- ▢ 2 tablespoons oil
- ▢ 700 g boneless chicken cooked and shredded
- ▢ ¼ teaspoon ground fenugreek
- ▢ 1 teaspoon garam masala
- ▢ 1 large onion peeled and chopped
- ▢ 2 teaspoons minced ginger
- ▢ 2 teaspoons minced garlic
- ▢ 1 and ½ teaspoon ground cumin
- ▢ 2 and ½ teaspoons garam masala
- ▢ 1 teaspoon red chili powder preferably Kashmiri
- ▢ 2 tablespoons butter
- ▢ Juice from 1 small lemon
- ▢ 2 tablespoons tomato paste
- ▢ ½ cup heavy cream thickened cream
- ▢ 1 tablespoon yogurt
- ▢ 6 - 8 cashew nuts soaked and ground to a smooth paste (optional)
- ▢ Salt and pepper to taste
- ▢ Coriander cilantro leaves, to garnish
- ▢ Cream to garnish (optional)
- ▢ Toasted nuts Cashew nuts or almonds, chopped (optional)
- ▢ Naan or toasted bread to serve
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat.
- Add chicken.
- Add fenugreek and garam masala. Season with salt and pepper.
- Sauté, stirring, for 4-5 minutes or until chicken gets a light brown color. Remove from pan.
- Add remaining oil to the pan.
- Add onions, ginger and garlic. Cook, stirring occasionally, for about 2-3 minutes or until the onions are soft.
- Add cumin, garam masala and red chili powder. Sauté, stirring, for about one minute or until fragrant. Stir in butter and lemon juice.
- Add tomato paste. Cook, stirring, for one minute.
- Using an immersion blender, blend the sauce to a smooth puree.
- Add cream and yogurt. Season with salt and pepper.
- Bring the soup to a boil. Simmer for about 3-4 minutes.
- Stir in cashew nut paste if using. Cook for another 4-5 minutes.
- Divide soup among serving bowls.
- Garnish with coriander (cilantro) leaves, cream and chopped nuts.
Video
Notes
- If the soup is too thick, feel free to add more cream and water to achieve the desired consistency.
