Butter Chicken Soup
Butter Chicken Soup
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless
- 2 tablespoons ginger garlic paste
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons garam masala
- 1 teaspoon orange food coloring, (optional)
- 1/2 cup ghee
- 1 cup yogurt, plain
- 1 teaspoon salt, or to taste
For the Butter Chicken Soup Base
- 2 tablespoons ghee, as needed for sautéing
- 2 onions, chopped
- 1 teaspoon cardamom pods, whole
- 1 teaspoon cumin seeds
- 2 tablespoons ginger garlic paste
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 cup cashews, raw
- 1 1/2 cups crushed tomatoes
- 2 cups chicken stock, or as needed
- 1 cup cooking cream
- 6 tablespoons butter, cut into cubes
- 1 tablespoon fenugreek leaves, dried (kasuri methi)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For Garnish
- 1/4 cup cilantro, fresh, chopped
- 1/2 cup croutons
Instructions
- 1
In a large bowl, combine the chicken thighs with 2 tablespoons of ginger garlic paste, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of turmeric powder, 2 tablespoons of garam masala, 1 teaspoon of orange food coloring (if using), 1/2 cup of ghee, 1 cup of yogurt, and 1 teaspoon of salt. Mix thoroughly to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
Heat 2 tablespoons of ghee in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sear until fully cooked and lightly charred on all sides. This will take about 8-10 minutes. Remove the cooked chicken from the pot, chop it into bite-sized pieces, and set aside.
⏱️ 10 min
- 3
In the same pot, add the 2 chopped onions and sauté over medium heat until they are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in 1 teaspoon of whole cardamom pods, 1 teaspoon of cumin seeds, 2 tablespoons of ginger garlic paste, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala. Cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 5
Add 1/2 cup of cashews, 1 1/2 cups of crushed tomatoes, and 2 cups of chicken stock to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 6
Carefully transfer the soup base mixture from the pot to a blender. Blend until completely smooth. Be cautious when blending hot liquids; you may need to blend in batches and vent the lid.
⏱️ 5 min
- 7
Pour the blended soup back into the pot. Stir in 1 cup of cooking cream, 6 tablespoons of butter cubes, and 1 tablespoon of dried fenugreek leaves. Season with salt and black pepper to taste. Mix until all ingredients are fully combined and the butter has melted.
⏱️ 3 min
- 8
Continue to cook the soup over low heat for another 15 minutes, stirring occasionally, allowing the flavors to deepen and the soup to thicken slightly.
⏱️ 15 min
- 9
Return the chopped cooked chicken to the pot and stir to combine. Heat through for 2-3 minutes.
⏱️ 3 min
- 10
Ladle the hot Butter Chicken Soup into bowls. Garnish with fresh chopped cilantro and croutons before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Soup
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless
- 2 tablespoons ginger garlic paste
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons garam masala
- 1 teaspoon orange food coloring, (optional)
- 1/2 cup ghee
- 1 cup yogurt, plain
- 1 teaspoon salt, or to taste
For the Butter Chicken Soup Base
- 2 tablespoons ghee, as needed for sautéing
- 2 onions, chopped
- 1 teaspoon cardamom pods, whole
- 1 teaspoon cumin seeds
- 2 tablespoons ginger garlic paste
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 cup cashews, raw
- 1 1/2 cups crushed tomatoes
- 2 cups chicken stock, or as needed
- 1 cup cooking cream
- 6 tablespoons butter, cut into cubes
- 1 tablespoon fenugreek leaves, dried (kasuri methi)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For Garnish
- 1/4 cup cilantro, fresh, chopped
- 1/2 cup croutons
Instructions
- 1
In a large bowl, combine the chicken thighs with 2 tablespoons of ginger garlic paste, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of turmeric powder, 2 tablespoons of garam masala, 1 teaspoon of orange food coloring (if using), 1/2 cup of ghee, 1 cup of yogurt, and 1 teaspoon of salt. Mix thoroughly to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
Heat 2 tablespoons of ghee in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sear until fully cooked and lightly charred on all sides. This will take about 8-10 minutes. Remove the cooked chicken from the pot, chop it into bite-sized pieces, and set aside.
⏱️ 10 min - 3
In the same pot, add the 2 chopped onions and sauté over medium heat until they are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in 1 teaspoon of whole cardamom pods, 1 teaspoon of cumin seeds, 2 tablespoons of ginger garlic paste, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala. Cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 5
Add 1/2 cup of cashews, 1 1/2 cups of crushed tomatoes, and 2 cups of chicken stock to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 6
Carefully transfer the soup base mixture from the pot to a blender. Blend until completely smooth. Be cautious when blending hot liquids; you may need to blend in batches and vent the lid.
⏱️ 5 min - 7
Pour the blended soup back into the pot. Stir in 1 cup of cooking cream, 6 tablespoons of butter cubes, and 1 tablespoon of dried fenugreek leaves. Season with salt and black pepper to taste. Mix until all ingredients are fully combined and the butter has melted.
⏱️ 3 min - 8
Continue to cook the soup over low heat for another 15 minutes, stirring occasionally, allowing the flavors to deepen and the soup to thicken slightly.
⏱️ 15 min - 9
Return the chopped cooked chicken to the pot and stir to combine. Heat through for 2-3 minutes.
⏱️ 3 min - 10
Ladle the hot Butter Chicken Soup into bowls. Garnish with fresh chopped cilantro and croutons before serving.
⏱️ 3 min