Butter Chicken Soup

Butter chicken has long been one of my favorite Indian dishes, and I have my dad, or “Pop” as I call him, to thank for introducing me to it. I’ll never forget that first visit to an Indian buffet, where I was free to choose whatever caught my eye. Butter chicken was the first dish I picked for myself. I think the name intrigued me – I mean, who doesn’t love butter? I tried it not knowing what to expect, and it was love at first bite. Creamy without being too spicy, rich with just a hint of sweetness, it was everything I didn’t know I wanted.

Today, I’m turning this delicious classic into an equally tasty soup, lightened up a bit from the traditional butter chicken recipe. I’ve ditched the heavy cream and used coconut milk instead which still provides rich creaminess.

If you’re a fan of flavor-packed soups, then you’ll love my Indian Tomato Soup and Curried Butternut Squash Soup too. Like this butter chicken soup, these recipes focus on bold spices and creamy bases that satisfy those comfort food cravings.

Ingredient notes

• Chicken – I’ve used boneless and skinless chicken breasts, but chicken thighs work too. 
• Olive oil – Coats the chicken pieces so that the spices stick for browning. 
• Curry powder + Garam Masala – These warm, aromatic spice blends give this dish its signature Indian-inspired flavor. When used together, they offer a mix of cumin, coriander, cardamom, cloves, nutmeg, cinnamon, and turmeric.
• Chili powder – Use more or less, to taste.
• Salt and pepper – Adjust as needed. 
• Butter – Unsalted butter gives you greater control over the level of salt in this soup. 
• Garlic and yellow onion – The aromatics of this soup, adding incredible depth of flavor as the foundation of this Indian-inspired soup. You can use shallots or red onions instead of yellow onions if you’d like. 
• Fresh ginger – You can use the kind from the tube that you can find in the produce department. Or, substitute 1 teaspoon of ground ginger for every tablespoon of fresh ginger.
• Fresh herbs – A mix of coriander and cilantro carry a herbaceous flavor through the soup, croutons, and yogurt topping.  
• Crushed tomatoes – Much like tomato paste used in other butter chicken dishes, the canned crushed tomatoes give the Indian butter chicken soup a rich color, thick consistency, and a boost of umami.
• Chicken stock – Use a quality store-bought broth or homemade chicken stock. If you need a substitute, vegetable stock or even water with a bouillon cube will work. Bone Broth is another excellent alternative. 
• Sugar – Balances out the acidity and spice in this soup for a well-rounded flavor. 
• Full-fat coconut milk – The creaminess and subtle sweetness balance the spices perfectly. Use full-fat coconut milk for the richest consistency.
• Homemade croutons – To keep within the theme of Indian cuisine, I’ve made these croutons from naan. Of course, feel free to follow a more traditional crouton recipe using regular bread instead. You can even make air fryer croutons!
• Homemade yogurt topping – Drizzled over the top of the soup and spiced croutons for a cooling effect. 
• Garnish: Sprinkle each soup bowl with thinly sliced jalapenos (or serrano peppers) and freshly chopped cilantro. While optional, it really does complete the soup!

How to make it

Step 1

Brown the chicken

• Cut the chicken into bite-size pieces and then toss them gently in a medium  bowl with olive oil, Garam Masala, chili powder and salt and pepper. 
• Cook the chicken for 4-5 minutes in a heated pot (medium-high) until browned on all sides. Transfer to a plate, cover and set aside. 

Step 2

Make the soup

• Melt the butter in the empty pot. Saute the onion.
• Add the garlic and ginger and cook until fragrant.
• Add garam masala, paprika, curry powder, coriander, crushed tomatoes, chicken stock, salt, pepper, and sugar and return browned chicken to the pot. 
• Bring the soup mixture to a boil, then reduce heat and simmer uncovered for 15 minutes. 
• Stir in the coconut milk. 

Step 3

Make the naan croutons and yogurt topping

• Cut or tear the naan into 1-inch pieces.
• Place on a large baking sheet and toss with olive oil, garam masala, and salt.
• Bake until the naan is crunchy and golden. 
• Stir together the yogurt, cilantro, cumin and coriander in a medium bowl.  Add water if needed to thin slightly. 

Step 4

Assemble and serve

• Ladle the soup into bowls.
• Top with the spiced croutons and a drizzle of yogurt. 
• Sprinkle with thinly sliced jalapenos and chopped cilantro (if desired) and enjoy!

Other ways to cook with butter chicken sauce

This richly spiced and creamy sauce is incredibly versatile, lending itself beautifully to creative new dishes and convenient cooking methods alike!

• Butter Chicken Meatballs: This one-pan Butter Chicken Meatballs recipe features tender homemade chicken meatballs simmered in a rich, creamy, and boldly spiced Indian butter sauce.
• Vegetarian Butter Chicken: Try these Butter Chickpeas for a vegetarian-friendly recipe with those same delicious Indian spices.
• Butter Chicken: Whether you prefer a set-it-and-forget-it slow cooker meal or a fast and flavorful dish from the Instant Pot, these butter chicken recipes have you covered.

Tips and tricks

• Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth in soup as different brands of chicken broth will have different amounts of salt.
• Brown the chicken pieces in one or two batches if your pot isn’t big enough to fit them all comfortably.
• If the butter soup becomes too thick, add another splash of chicken stock. If it’s too thin, let it simmer a bit longer until it reduces and thickens.
• For extra flavor, marinate the chicken pieces in the oil and spices for 30 minutes (or up to overnight) before browning.
• Don’t skip browning the chicken. Those browned bits scraped from the bottom of the pot add deep, savory flavor to the broth.
• Don’t prepare the naan croutons too far ahead. In fact, it’s best to make them right before serving the soup as they can lose their crunch quickly. 

Serving suggestions

Always serve this butter chicken soup with freshly made croutons and yogurt topping. It’s satisfying as a main meal for lunch or dinner without any additions, but if you do want to include some sides, I highly recommend the following: 

• Homemade Naan
• Garlic Bread
• Coconut Lime Rice or Garlic Butter Rice
• Simple Shirazi Salad
• Din Tai Fung Garlic Green Beans
• Sauteed Spinach with Garlic
• Simple Kale Salad
• Apple Celery Root Slaw
• Sauteed Sugar Snap Peas
• MORE Sides to Serve With Butter Chicken!
• 25+ Easy Indian Side Dishes

Don’t forget to complete the meal with one of these homemade Indian desserts!

Storing

• Store any leftovers in an airtight container in the fridge for up to 3-5 days. It also stores well in the freezer for up to three months.
• To reheat, add a splash of stock or water to thin it out again since the soup will naturally thicken. You can reheat this soup on the stovetop, microwave, or in a pressure cooker. 

Did you make this butter chicken soup?

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