Butter Chicken Soup

Name: Butter Chicken Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 600 Chicken; 2 2 tbsp ginger garlic paste; 1 1 tsp kashmiri chili powder; 1 Turmeric; 3 Garam masala; 1 Orange; 120 Ghee; 240 Yogurt; Salt; 2 Onion; 1 Cardamom; 1 Cumin seeds; 1 Coriander seeds; 120 Cashew; 360 Tomato; Chicken stock; 240 Cream; 6 Butter; 1 Fenugreek leaves; Black pepper; Cilantro; Croutons

Indian-inspired butter chicken transformed into a creamy, comforting soup

Steps

1Marinate the chicken
Marinate the chicken with everything under 'Chicken Marinade' - chicken thighs, ginger garlic paste, kashmiri chili powder, turmeric powder, garam masala, orange food coloring (if using), ghee, yogurt, and salt.
Chicken2 tbsp ginger garlic paste1 tsp kashmiri chili powderTurmericGaram masalaOrangeGheeYogurtSalt
2Sear the chicken
Heat ghee and sear the chicken until fully cooked. Remove, chop into bite-sized pieces, and set aside.
The ghee for searing is from the marinade
ChickenGhee
3Sauté the onions
In the same pot, sauté the onions until softened.
Onion
4Add the spices
Stir in the spices — cardamom, cumin, ginger-garlic paste, chili powder, coriander, and garam masala.
This is the second portion of ginger garlic paste, kashmiri chili powder, and garam masala from the ingredients list
CardamomCumin seeds2 tbsp ginger garlic paste1 tsp kashmiri chili powderCoriander seedsGaram masala
5Simmer the base15 min
Add the cashews, crushed tomatoes, and chicken stock, then bring to a simmer for 10–15 minutes.
CashewTomatoChicken stock
6Finish the soup15 min
Stir in the cooking cream, butter, fenugreek, and season with salt and pepper. Mix until fully combined and cook for another 15 minutes.
CreamButterFenugreek leavesSaltBlack pepper
7Add the chicken
Return the chopped chicken to the pot.
Chicken
8Garnish and serve
Garnish with cilantro and croutons. Serve and enjoy!
CilantroCroutons