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Butter Chicken Soup

Everything you love about butter chicken but in a soup. What more needs to be said?
Course Soup
Cuisine Canadian, Indian
Keyword Butter Chicken, Chicken, hearty soup series, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Chef Ben Kelly

Ingredients

Spices

  • 1 tablespoon garam masala
  • ½ teaspoon Kashmiri chilli powder or ¼ teaspoon cayenne
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sugar

Main Ingredients

  • 2 tablespoons canola oil
  • 1 pound diced boneless skinless chicken thighs
  • 1 ½ cups diced onion
  • 1 tablespoon minced ginger
  • 2 tablespoon minced garlic
  • 1 minced red Thai chilli
  • 1 tablespoon butter
  • 1 cup tomato purée
  • 3 cups hot water
  • 2 cups diced potatoes
  • ½ cup frozen peas
  • 1 cup whipping cream
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped mint
  • 1 tablespoon fenugreek leaves optional
  • 1 teaspoon lemon juice

Instructions

  • Mix all the spices and set aside.
  • Heat a large pot over medium-high heat. Add in the oil and chicken thighs, then cook for about 5 minutes or until the chicken is browned.
  • Put the onion in the pot and cook for 3 minutes or until the onions start to soften. Add the ginger, garlic, and chilli and cook for 1 more minute.
  • Add the butter and spices to the pot, cook for 1 minute, then pour in the tomato purée and water.
  • Bring to a boil, then add the potatoes. Put a lid on the pot, turn the heat down to medium-low and simmer for 10 minutes.
  • Add the peas, put the lid back on and simmer for another 5 minutes.
  • Add the cream, cook for 2 minutes, then taste and adjust the seasoning with salt and pepper as needed.
  • Take the pot off the heat and stir in the cilantro, mint, fenugreek leaves, and lemon juice. Serve.