Butter Chicken Soup
Serves 1
Directions
- 1Marinate the chicken with ginger garlic paste, kashmiri chili powder, turmeric powder, garam masala, orange food coloring (optional), ghee, yogurt, and salt to taste.
- 2Heat ghee and sear the chicken until fully cooked.
- 3Remove the chicken, chop into bite-sized pieces, and set aside.
- 4In the same pot, sauté the chopped onions until softened.
- 5Stir in cardamom, cumin seeds, ginger-garlic paste, chili powder, coriander powder, and garam masala.
- 6Add the cashews, crushed tomatoes, and chicken stock, then bring to a simmer for 10–15 minutes.
- 7Stir in the cooking cream, butter, fenugreek leaves, and season with salt and pepper.
- 8Mix until fully combined and cook for another 15 minutes.
- 9Return the chopped chicken to the pot.
- 10Serve and enjoy!
Ingredients
- chicken thighs
- 2 tbsp ginger garlic paste
- 1 tsp kashmiri chili powder
- 1 tsp turmeric powder
- 2 tbsp garam masala
- 1 tsp orange food coloring (optional)
- 0.5 cup ghee
- 1 cup yogurt
- Salt to taste
- Ghee
- 2 onions, chopped
- 1 tsp cardamom
- 1 tsp cumin seeds
- 2 tbsp ginger garlic paste
- 1 tsp kashmiri chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 0.5 cup cashews
- 1.5 cup crushed tomatoes
- Chicken stock as needed
- 1 cup cooking cream
- 6 cubes butter
- 1 tbsp fenugreek leaves
- Salt & pepper to taste
- Cilantro
- Croutons
Equipment
pot
Tips
- all measurements are estimates. Measure w your ❤️
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