Creamy Butter Chicken Curry Soup Recipe: A Flavorful Indian Delight

Indulge in the rich and creamy flavors of our Butter Chicken Curry Soup, a perfect blend of traditional Indian spices and comforting soup. This recipe combines tender marinated chicken, a luscious tomato-based curry, and a creamy finish that will warm your soul. Ideal for cozy dinners or impressing guests, this dish is a must-try for curry lovers!

Ingredients

For the Chicken Marinade

• 2 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breast works too)
• 2 tablespoons grated garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (Kashmiri chili powder is traditional, but paprika is a great substitute)
• 1 teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper to taste
• ½ cup plain yogurt
• 1 tablespoon lemon juice

For the Butter Chicken Curry Soup

• 2 tablespoons olive oil (or butter)
• 1 medium onion, chopped
• 1 red pepper, chopped (long red cayenne or your favorite)
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• Salt and pepper to taste
• 1 tablespoon spicy red chili flakes (optional)
• 14 ounces diced tomatoes (fresh or canned, or use tomato sauce)
• 1 cup heavy cream (or ½ cup milk and ½ cup cream for a lighter version)

Preparation

For the Chicken Marinade

1. In a medium bowl, combine chopped chicken with garlic, ginger, garam masala, chili powder, turmeric, cumin, salt, pepper, yogurt, and lemon juice.
2. Stir until chicken is fully coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

For the Butter Chicken Curry Soup

1. Heat olive oil in a large pan over medium-high heat. Add marinated chicken and cook for 5 minutes, stirring until browned. Remove and set aside.
2. In the same pan, melt butter and sauté onion and red pepper for 5 minutes until softened.
3. Add garlic and ginger, cooking for 1 minute until fragrant.
4. Stir in garam masala, cumin, red chili powder, salt, pepper, and chili flakes (if using). Cook for 1 minute.
5. Add diced tomatoes, bring to a boil, then simmer for 15 minutes to break down the ingredients.
6. Blend the sauce until smooth, thinning with water if needed. Strain back into the pan for a silky texture.
7. Stir in heavy cream and return the chicken to the pan. Simmer for 10 minutes until chicken is cooked through and sauce thickens.
8. Serve with cooked white rice, garnished with fresh herbs (parsley or cilantro) and chili flakes. Drizzle extra cream for a luxurious touch.

Enjoy this Butter Chicken Curry Soup as a hearty, flavorful meal that’s sure to become a family favorite!