Butter Chicken Soup

Course: Soup

Cuisine: Indian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 742kcal

Author: Platings and Pairings

This Butter Chicken Soup recipe transforms classic Indian flavors into a deliciously spiced, comforting dish. It comes together in just 30 minutes on the stovetop, making it the perfect choice for an easy weeknight dinner.

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Equipment

Ingredients

Chicken

1 pound chicken breasts boneless + skinless
1 Tablespoon olive oil extra virgin
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper

Soup

2 Tablespoons butter
½ medium yellow onion minced
4 cloves garlic minced
2 teaspoons fresh ginger minced
2 teaspoons garam masala
1 teaspoon chili powder
1 Tablespoon curry powder
1 teaspoon coriander
1 28-ounce can crushed tomatoes
3 cups chicken stock
1-2 tsp salt
1 tsp pepper
1 tsp sugar
1 13.5-ounce can coconut milk full-fat

Croutons

4 cups naan or regular bread, cut or torn into 1 inch pieces
2 Tablespoons olive oil extra virgin
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon coriander
Salt to taste

Yogurt Topping

2/3 cup greek yogurt
1 Tablespoon fresh cilantro minced
½ teaspoon cumin
½ teaspoon coriander
Water as needed
Salt to taste
Jalapenos or Serrano Peppers
Cilantro

Instructions

Preheat your oven to 350 degrees (for the croutons).

Soup

Cut the chicken into small, bite-size pieces.
Place the chicken in a medium bowl then add the olive oil, garam masala, chili powder and salt and pepper. Toss gently to coat the chicken in the spices.
Heat a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Remove the chicken to a plate, cover and set aside.
To the same, now empty pot, melt the butter. Add onion and a pinch of salt and pepper and saute until translucent.
Add garlic and ginger and cook for about 30 seconds, 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 to a boil, scraping any browed bits from the bottom of the pot, reduce heat and simmer uncovered for 15 minutes.
With soup over low heat, slowly stir in the coconut milk. Season with additional salt and pepper, to taste.
While the soup is simmering, prepare the croutons and yogurt topping.

Croutons

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 at 350 degrees for 10-15 minutes until the naan is crunchy and golden. Tossing a couple times during cooking.

Yogurt Topping

Make the yogurt topping by stirring together the yogurt, cilantro, cumin and coriander in a medium bowl. Add water if needed to thin slightly. Season with salt and pepper to taste.

To Serve

Ladle the soup into bowls and top with the spiced croutons. Drizzle the yogurt on top, sprinkle with jalapenos and cilantro (if desired) and enjoy!

Notes

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.

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.

Variations

Spice level: Customize the spice level of this soup by adjusting the chili powder to taste or serving with extra fresh jalapeños or serranos on the side.
Thicker consistency: For thicker soup, simmer for a little longer or whisk in a cornstarch slurry at the end.
Gluten-free option: Top this butter chicken soup with gluten-free croutons.
Cut of chicken: Use skinless, boneless chicken thighs instead of breasts.
Dairy-free option: Make the yogurt topping with coconut yogurt or another type of dairy-free yogurt.

Nutrition