Ingredients
Full recipe with amounts can be found in the recipe card below.
Chicken. I prefer using boneless, skinless chicken thighs but breast can also be used. This is also a great recipe to make if you have leftover cooked chicken. Butter + Vegetable oil. Fresh garlic. Fresh ginger. Spices: I prefer using a combination of Garam Masala, paprika, cardamom and coriander. You can however use any curry powder/blend that you have. Tomatoes. I used tomato puree (not paste). Passata can also work. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds. Chicken stock. Cream. Heavy / Whipping. Sugar. Optional, but I like the way it mellows the acidity of the tomatoes. Salt and pepper.
How to make butter chicken soup
Can I make this ahead?
Soup is always a great make-ahead recipe, this one is no different. The soup can be made then allowed to cool and transferred to airtight containers. Store in the fridge for up to 3 days or in the freezer for up to 3 months. Allow to thaw completely then reheat in over medium heat until hot and bubbling.
Chicken soup recipes
