Butter Chicken Soup
soup · Indian
A soup-style take on classic Indian butter chicken — creamy, spiced, and comforting. Combines marinated seared chicken with a cashew-tomato base finished with cream, butter and fenugreek.
Added Dec 17, 2025
Prep time
30 min
Cook time
50 min
Servings
4–6 servings
Ingredients
1.5 lb (about 700 g) chicken thighs, boneless and skinless (or use equivalent weight with bones removed and chopped)
For the chicken marinade: 2 tbsp ginger-garlic paste
For the chicken marinade: 1 tsp Kashmiri chili powder (or paprika for less heat)
For the chicken marinade: 1 tsp turmeric powder
For the chicken marinade: 2 tbsp garam masala
For the chicken marinade: 1 tsp orange food coloring (optional)
For the chicken marinade: 1/2 cup ghee (clarified butter)
For the chicken marinade: 1 cup plain yogurt
For the chicken marinade: salt, to taste
2 tbsp ghee or oil (for cooking)
2 medium onions, chopped
1 tsp ground cardamom
1 tsp cumin seeds
2 tbsp ginger-garlic paste
1 tsp Kashmiri chili powder
1 tsp coriander powder
1 tsp garam masala
1/2 cup cashews (raw or roasted; soaked 10–15 minutes if using raw)
1 1/2 cups crushed tomatoes (canned or fresh crushed)
2–4 cups chicken stock, as needed for desired soup consistency
1 cup cooking cream or heavy cream
6 tablespoons butter (the recipe lists “6 cubes” — about 6 tbsp total)
1 tbsp dried fenugreek leaves (kasoori methi)
Salt and freshly ground black pepper, to taste
Garnish: chopped cilantro
Optional garnish: croutons or naan for serving
Notes
Marination: For best flavor, marinate the chicken at least 30 minutes or up to overnight. Texture: If you want a smoother, creamier soup, blend the tomato-cashew base before adding the cream. Stock: Adjust the amount of chicken stock to make the soup thinner or thicker to taste. Butter: "6 cubes" in the original recipe likely refers to several small pats of butter; about 6 tablespoons total works as a guideline. Fenugreek: Use dried kasoori methi for authentic flavor; crush it in your hands before adding. Allergens/substitutions: Cashews can be substituted with blanched almonds for nut-free options (note: still a tree nut). Ghee/butter can be reduced or substituted with oil for lower saturated fat. Storage: Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stove, adding a splash of stock or cream if the soup has thickened. Serving: Serve with naan, rice, or crunchy croutons; a squeeze of lemon or extra cilantro brightens the flavors.
Preparation
1
Make the marinade: In a bowl combine the chicken thighs with 2 tbsp ginger-garlic paste, 1 tsp Kashmiri chili powder, 1 tsp turmeric, 2 tbsp garam masala, 1 tsp orange food coloring (optional), 1/2 cup ghee, 1 cup yogurt and salt to taste. Mix to coat, cover and refrigerate for at least 30 minutes (up to several hours).
2
Sear the chicken: Heat 2 tbsp ghee or oil in a large pot over medium-high heat. Remove chicken from the marinade (shake off excess) and sear pieces until browned and cooked through, about 4–6 minutes per side depending on thickness. Remove chicken, let rest briefly, then chop into bite-sized pieces; set aside.
3
Sauté the aromatics: In the same pot, add a touch more ghee if needed and reduce heat to medium. Add chopped onions and sauté until softened and translucent, about 6–8 minutes.
4
Toast spices: Add 1 tsp cardamom (ground), 1 tsp cumin seeds, 2 tbsp ginger-garlic paste, 1 tsp Kashmiri chili powder, 1 tsp coriander powder and 1 tsp garam masala. Cook, stirring, for 1–2 minutes until fragrant.
5
Add cashews and tomatoes: Stir in 1/2 cup cashews and 1 1/2 cups crushed tomatoes. Pour in enough chicken stock to reach your desired soup body (start with 2 cups). Bring to a gentle simmer and cook 10–15 minutes so the flavors meld and the cashews soften.
6
Blend or mash (optional): For a silkier soup, use an immersion blender to blend the base until smooth, or transfer part/all to a blender and return to the pot. If you prefer texture, leave it chunky.
7
Finish the soup: Stir in 1 cup cooking cream, 6 tbsp butter, and 1 tbsp dried fenugreek leaves (crush between your palms before adding). Season with salt and freshly ground black pepper. Simmer another 10–15 minutes, stirring occasionally, until the butter and cream are fully incorporated and the soup is heated through.
8
Return chicken: Add the chopped seared chicken back into the pot and warm for 2–3 minutes so the chicken absorbs the sauce.
9
Serve: Ladle soup into bowls, garnish with chopped cilantro and croutons if desired. Serve hot with naan, rice, or bread on the side.
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