Butter Chicken Soup
Cozy up with a bowl of rich and comforting Butter Chicken Soup, a creative twist on the classic Indian favorite. This one-pot wonder transforms the indulgent flavors of butter chicken into a silky, aromatic soup, combining tender chicken thighs, a medley of warming spices like garam masala and turmeric, and a luscious blend of heavy cream and yogurt for a velvety finish. With notes of garlic, ginger, and a hint of Kashmiri chili powder, each spoonful is a vibrant balance of savory and slightly tangy flavors. Simmered with crushed tomatoes and chicken stock, this hearty dish is perfect for chilly evenings and can be served on its own or paired with fluffy jasmine rice or soft naan bread for a complete meal. Ideal for weeknight dinners or cozy gatherings, this quick and flavorful soup is ready in just 45 minutes and sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 4 large Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 pound Boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder (or paprika for mild heat)
- 14 ounces Canned crushed tomatoes
- 4 cups Chicken stock
- 1 cup Heavy cream
- 1 cup Greek yogurt, plain
- 1 teaspoon Sugar
- Salt, to taste
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or naan bread (optional, for serving)
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until the butter melts.
Add the finely chopped onion and sauté for 3-4 minutes, until softened and translucent. Stir frequently to prevent browning.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the chicken pieces to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Sprinkle in the garam masala, cumin, coriander, turmeric, and chili powder. Stir well to coat the chicken evenly with the spices. Cook for 1-2 minutes to toast the spices and release their aroma.
Pour in the crushed tomatoes and chicken stock. Stir everything together and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes, allowing the flavors to meld and the chicken to cook through.
Stir in the heavy cream and Greek yogurt, ensuring the mixture is smooth and creamy. Add 1 teaspoon of sugar and season with salt to taste.
Allow the soup to simmer for another 2-3 minutes, stirring occasionally to combine all the flavors.
Remove the soup from the heat and ladle into bowls. Garnish each serving with chopped fresh cilantro.
Serve warm with cooked jasmine rice or naan bread on the side, if desired.
Nutrition Facts
Calories |
3025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 38.6 g | ||
| Protein | 206.7 g | 413% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 624 mg | 48% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
