Butter Chicken Soup


One of my favourite meals to make is Butter Chicken. I am a little bit obsessed with the indian spices, and tend to cook more Indian than any other ethnic food! I usually make the regular butter chicken with rice on the side, and was actually planning on making the same for dinner. But, as it turns out, I am going out for dinner! And my ingredients were all sitting there nicely on the counter, so, I was like – What the hell! It’ll make a fantastic lunch. And it did! This is how I made it.

Butter Chicken Soup

Yields 6 Servings


3 large Chicken Breasts

5 Red Vine Tomatoes

1 large Onion

Olive Oil

1 Serrano Pepper (omit if you do not like it spicy!)

1 tbsp Sambal (add a tsp if you do not like it spicy or omit!)

1/2 tsp Salt

1 tbsp Curry Powder /or/ a good helping of Curry Paste!

1 1/2 tbsp Honey

1 tsp Cayenne (can be replaced with Chilli powder)

3 1/2 cups Chicken Broth

3 tbsp Butter

1 cup Heavy Cream

1 cup Basmati Rice

Fresh Cilantro

Sour Cream /or/ Light Cream Cheese

Added Salt and Pepper to taste!


2 tbsp Lemon juice

1 tsp Cumin

1 tbsp Coriander

1 tsp Curry

1/2 tsp Cayanne (use Chili powder instead if you do not like it too spicy!)

1 tbsp Ginger Root

1 clove of Garlic (I used Ginger Garlic Paste, a good spoonful of that!)


Let’s first make the marinade, as the chicken should dwell in it for at least 1 hour. Cut your raw chicken into small, bite-sized pieces and place into a bowl. Add your marinade ingredients into the bowl and blend. If you notice your chicken isn’t soaking up the spices while you blend it, keep adding more lemon juice until the chicken and the spices become one! Now. Cover, and stick it in the fridge.


 While we let that marinade, how about we start the soup base. I don’t like to cut and de-seed my tomatoes. I just take that hard part off the top out and stick them right in the pot! If I am going to be blending it anyways, there is no point in spending time cutting it. Chop up the onions and stick them also into the pot. Drizzle with olive oil and put on medium heat. Cut up your serrano pepper, be sure to get all the seeds out, and stick it also into the dish. Remember: Don’t waste your time making these even slices, we’ll be blending them!


 Continue to add your spices and the sambal. Make sure there is nothing sticking onto your pan but don’t overly mix. Let those onions and tomatoes soak!


 Now fill up your blender about halfway with your mixture, and blend it tell it’s really fine. Then add the rest and do the same. I want everything ground up!


Place the soup back into the pot and let it simmer just enough to stay warm. Add the chicken broth, honey, and butter. Be sure to do a taste-test to make sure your broth has good taste!


Time to get the chicken cooking! Put some oil in your pan and dump that chicken into it. Don’t touch your chicken too much, just let them soak in the heat.

In another small pot, make some Basmati rice. It’s okay if it doesn’t completely cook, as long as it’s almost-all cooked.


 Add your finished chicken and rice to the soup! Be sure it is warm enough and then turn the heat off and add the cream. I let mine sit for an hour, just to give the rice some time to blend into the soup.


Place into a bowl and garnish with fresh cilantro! I added sour cream to mine and it was lovely. I also think light cream cheese would be amazing with it, but unfortunately I was all out. Serve with Naan Bread or fresh buns!


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