I love butter chicken soup recipe. It’s rich, creamy, and packed with bold Indian spices. But one chilly evening, I wanted something cozier something I could eat by the spoonful under a warm blanket.
That’s when I decided to turn my favorite curry into a comforting bowl of soup. This Butter Chicken Soup recipe has everything I crave:
tender chicken, a creamy tomato base, and just the right touch of spice. It’s soul food with a twist and it might just become your new favorite way to enjoy butter chicken.
What makes this recipe easy?
What makes this recipe easy is that I don’t need any fancy techniques or hard-to-find ingredients. I just marinate the chicken, sauté some basic aromatics, and let everything simmer in one big pot.
I don’t have to babysit the stove or worry about blending complicated spice mixes—most of the flavor comes from simple pantry staples like garam masala, cumin, and turmeric.
I also skip heavy cream and use canned coconut milk, which saves time and keeps the soup dairy-free. It’s a low-effort, high-flavor dish that comes together with minimal cleanup.
How To Make Butter Chicken Soup Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Course, Soup
Difficulty: Easy
Cuisine: Indian-Inspired
Yield: 6 servings
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Key ingredients for butter chicken
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
For the Soup
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 6 oz tomato paste
- 28 oz can crushed tomatoes
- 2 cups chicken broth
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon ground white pepper
- 14 oz can coconut milk
- Salt to taste
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine chicken thighs with yogurt, garam masala, cumin, turmeric, salt, ginger, and garlic. Mix well, cover, and refrigerate for at least 4 hours or overnight for deeper flavor.
2. Sear the Chicken
Heat olive oil in a large Dutch oven over medium-high heat. Sear the marinated chicken thighs for about 3 minutes on each side until browned. Remove and set aside.
3. Sauté Aromatics
In the same pot, melt butter over medium heat. Add chopped onion and celery, sautéing until softened, about 8 minutes. Add minced ginger and garlic, cooking for another 2 minutes.
4. Build the Soup Base
Stir in tomato paste, cooking for 3 minutes to caramelize. Add crushed tomatoes, chicken broth, garam masala, cumin, turmeric, red pepper flakes (if using), and white pepper. Mix well and bring to a simmer.
5. Simmer with Chicken
Return the seared chicken to the pot. Reduce heat to low, cover, and let it simmer for 30 minutes until the chicken is tender and cooked through.
6. Shred the Chicken
Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
7. Finish with Coconut Milk
Stir in the coconut milk, allowing the soup to heat through for another 10 minutes. Adjust seasoning with salt as needed.
Nutrition Facts (Per Serving)
- Calories: Approximately 366 kcal
- Protein: 24g
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 6g
- Sodium: 800mg
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Serving Suggestions
- Serve hot, garnished with fresh cilantro leaves.
- Pair with warm naan bread or steamed basmati rice.
- A dollop of plain yogurt on top adds a creamy tang.
- For added texture, sprinkle with toasted cashews or slivered almonds.
Tips For Making This Easy Butter Chicken Soup Recipe?
Here are my best tips for making this easy Butter Chicken Soup recipe turn out just right:
- Marinate ahead – I always marinate the chicken overnight if I can. It deepens the flavor and makes the meat super tender.
- Use boneless chicken thighs – They stay juicy and don’t dry out like chicken breasts.
- Sear the chicken first – I quickly brown the chicken before simmering. It locks in flavor and gives a richer taste.
- Don’t skip the tomato paste – It adds depth and balances the spices. I cook it for a few minutes to get that deep, caramelized flavor.
- Coconut milk goes in last – I stir it in right at the end so it doesn’t curdle or lose its creaminess.
- Taste and adjust – I always give it a final taste before serving. A pinch of salt or squeeze of lime can really bring it to life.
- Make it ahead – The flavors get even better the next day, so it’s perfect for meal prep.
Health Benefits
- Protein-Rich: Chicken provides essential amino acids for muscle repair and growth.
- Anti-Inflammatory Spices: Turmeric and ginger have natural anti-inflammatory properties.
- Digestive Health: Garlic and ginger aid in digestion and boost immunity.
- Healthy Fats: Coconut milk offers medium-chain triglycerides, beneficial for energy metabolism.
How To Store for butter chicken Soup recipe?
Here’s how I store my butter chicken soup recipe to keep it fresh and flavorful:
I let the soup cool completely before transferring it to airtight containers. If I plan to eat it within a few days, I store it in the fridge—it stays good for up to 4 days.
For longer storage, I pour it into freezer-safe containers or resealable bags (laid flat for easy stacking) and freeze it for up to 3 months. When I’m ready to reheat, I warm it gently on the stove over low heat.
I always stir in a splash of broth or water if it thickens too much. I avoid microwaving straight from frozen—it’s best to thaw it in the fridge overnight first for the best texture.
Note
For a smoother texture, blend the soup before adding the shredded chicken. This creates a velvety base, enhancing the overall mouthfeel.
Conclusion
This Butter Chicken Soup recipe marries the bold flavors of Indian cuisine with the comfort of a hearty soup. It’s a versatile dish, adaptable to various dietary needs and preferences.
Whether you’re seeking warmth on a cold day or a flavorful meal to impress guests, this recipe delivers satisfaction in every spoonful.