Butter Chicken Soup Recipe

Name: Butter Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 boneless skinless chicken breast, around 200g; 1 tablespoon lemon juice; 1 tablespoon ground coriander; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon grated fresh ginger; 2 garlic cloves, big ones, crushed; Soup; 1 tablespoon butter; 1 onion, finely chopped; 1 teaspoon ground coriander; 1 teaspoon cumin; 1 teaspoon grated gingerroot; 1/4 teaspoon chili powder; 400 g canned tomatoes, diced; 2 tablespoons tomato paste; 2 tablespoons plain flour; 2 teaspoons brown sugar; 3 cups chicken stock; 1/4 cup basmati rice; 1/4 cup light cream; natural yogurt and fresh coriander (to garnish)

Servings: persons

Marinade
1 boneless skinless chicken breast, around 200g
1 tablespoon lemon juice
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon grated fresh ginger
2 garlic cloves, big ones, crushed
Soup
1 tablespoon butter
1 onion, finely chopped
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon grated gingerroot
1/4 teaspoon chili powder
400 g canned tomatoes, diced
2 tablespoons tomato paste
2 tablespoons plain flour
2 teaspoons brown sugar
3 cups chicken stock
1/4 cup basmati rice
1/4 cup light cream
natural yogurt and fresh coriander (to garnish)

1
Marinade:
2
Cut the meat into small pieces or slice thinly. Combine with the other ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
3
Soup:
4
Melt the butter in a medium saucepan and add marinated chicken and chopped onion.
5
Stir constantly until the chicken is sealed (white looking) and the onion is soft, add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
6
Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
7
Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Marinade, 1 boneless skinless chicken breast, around 200g, 1 tablespoon lemon juice, 1 tablespoon ground coriander, and more.

Yes, Butter Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Chicken Soup

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