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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 aromatic 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 about 3 minutes per side. Carefully flip with tongs, then transfer the seared chicken to a plate and set aside.
  3. Lower the heat to medium and add the butter to the pot. Once melted, add the celery and onion. Cook, stirring often and scraping the bottom of the pan with a wooden spoon as the vegetables release moisture, for about 8 minutes.
  4. Combine the remaining garam masala, turmeric, cumin, crushed red pepper, and white pepper. Add the remaining ginger and garlic to the pot along with half of this seasoning mixture. Stir well and saute for about 5 minutes.
  5. Add the tomato paste and stir well to combine with the vegetables. Cook for 3 minutes.
  6. Pour in the crushed tomatoes and add the remaining seasoning mixture. Stir well, bring to a simmer, and cook for 5 minutes.
  7. Add the chicken broth and return the soup to a simmer. Add the seared chicken thighs, reduce the heat, and gently simmer for 30 minutes.
  8. Remove the chicken thighs and place them in a bowl. Let rest for 5 minutes, then shred the chicken with two forks. Return the shredded chicken to the pot and simmer for another 10 minutes.
  9. Remove the pot from the heat and stir in the coconut milk until thoroughly 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 flip it.
  • Adjust the crushed red pepper to taste for a milder or spicier soup.
  • Store leftovers in an airtight container in the refrigerator and reheat gently before serving.

Nutrition

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