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Butter Chicken Soup

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A rich and comforting Butter Chicken Soup with tender spiced chicken, tomatoes, coconut milk, and warming Indian-inspired spices. Creamy, savory, and perfect for a hearty meal.

Ingredients

  • 2 lbs boneless chicken thighs
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/4 cup full-fat greek yogurt
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1 6 oz can tomato paste
  • 1 28 oz can crushed tomatoes
  • 2 cups chicken broth
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp crushed red pepper
  • 1/2 tsp ground white pepper
  • 1 14 oz can coconut milk
  • 3 tbsp fresh chopped cilantro (for garnish)

Instructions

  1. Combine the boneless chicken thighs with the Greek yogurt, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, salt, 1 tablespoon ginger, and 1 tablespoon garlic. Cover and marinate for 4 hours or overnight.
  2. Add the olive oil to a pan over medium-high heat. Once shimmering, sear the chicken for 3 minutes per side. Carefully remove the chicken and set aside.
  3. Lower the heat to medium and add the butter. Once melted, add the celery and onion. Cook, stirring often and scraping the bottom of the pan with a wooden spoon, for about 8 minutes.
  4. Combine the remaining garam masala, turmeric, cumin, crushed red pepper, and white pepper. Add the remaining ginger and garlic along with half of this seasoning mixture to the pot. Stir well and saute for about 5 minutes.
  5. Add the tomato paste and stir well with the vegetables. Cook for 3 minutes, then pour in the crushed tomatoes and add the remaining seasoning mixture. Stir well and bring to a simmer.
  6. Simmer the crushed tomato mixture for 5 minutes. Add the chicken broth and return the soup to a simmer. Add the seared chicken thighs, lower the heat, and simmer for 30 minutes.
  7. Remove the chicken thighs and place them in a bowl. Rest for 5 minutes, then shred with two forks. Return the shredded chicken to the pot and simmer for 10 minutes.
  8. Remove the pot from the heat and stir in the coconut milk until well combined. Serve warm, garnished with fresh chopped cilantro.

Notes

  • For deeper flavor, marinate the chicken overnight.
  • The chicken may stick slightly while searing; use tongs to carefully release and turn it.
  • Adjust the crushed red pepper to taste for a milder or spicier soup.
  • Serve with naan or basmati rice for a heartier meal.
  • Store leftovers in an airtight container in the refrigerator and reheat gently before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/butter-chicken-soup-recipe/