Butter Chicken Soup PT40M https://img3.recipesrun.com/201907/2019/1014/4c/e/923098/300x200x50.jpg 4 servings Ingredients: salt and pepper 2 cup shredded cooked chicken 2 cup chicken broth 2 cup coconut milk 1 1/2 cup tomato sauce 1/2 tsp. cayenne pepper 1 tsp. ground cumin 1 tsp. chili powder 1 tbsp. fresh grated ginger 3 tsp. garam masala 3 cloves garlic 1 yellow onion 3 tbsp. butter

Butter Chicken Soup

By Ellie

4 Person
40 Minutes
0 Calories
This soup version of Indian Butter Chicken is a family favorite and quick to throw together! It’s easily dairy-free, full of flavor, and easily frozen for future meals.

Ingredients

  • salt and pepper

  • 2 cup shredded cooked chicken

  • 2 cup chicken broth

  • 2 cup coconut milk

  • 1 1/2 cup tomato sauce

  • 1/2 tsp. cayenne pepper

  • 1 tsp. ground cumin

  • 1 tsp. chili powder

  • 1 tbsp. fresh grated ginger

  • 3 tsp. garam masala

  • 3 cloves garlic

  • 1 yellow onion

  • 3 tbsp. butter

Method

  • 01
    In a large stockpot over medium-high heat, melt the butter.
  • 02
    Add the onion and cook for a minute before adding the garlic, garam masala, ginger, chili, cumin, and cayenne. Continue to cook, scraping the bottom of the pan constantly.
  • 03
    After 3-4 minutes, add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices. Cook for 3 minutes, then add the coconut milk and broth.
  • 04
    Bring to a simmer and cook for 10 minutes, then add the shredded chicken. Bring to a simmer and cook until the chicken is warmed through.
  • 05
    Season with salt and pepper to taste, and serve warm with lime, cilantro, naan and/or rice.

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Butter Chicken Soup

This soup version of Indian Butter Chicken is a family favorite and quick to throw together! It’s easily dairy-free, full of flavor, and easily frozen for future meals.
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 10 Mins
  • Cook Time 30 Mins
  • Total Time 40 Mins
02 Ingredients
salt and pepper
2 cup shredded cooked chicken
2 cup chicken broth
2 cup coconut milk
1 1/2 cup tomato sauce
1/2 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tbsp. fresh grated ginger
3 tsp. garam masala
3 cloves garlic
1 yellow onion
3 tbsp. butter
03 Method
Step 1
In a large stockpot over medium-high heat, melt the butter.
Step 2
Add the onion and cook for a minute before adding the garlic, garam masala, ginger, chili, cumin, and cayenne. Continue to cook, scraping the bottom of the pan constantly.
Step 3
After 3-4 minutes, add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices. Cook for 3 minutes, then add the coconut milk and broth.
Step 4
Bring to a simmer and cook for 10 minutes, then add the shredded chicken. Bring to a simmer and cook until the chicken is warmed through.
Step 5
Season with salt and pepper to taste, and serve warm with lime, cilantro, naan and/or rice.
04 Author
Ellie Ellie
1078 Recipes
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