Butter chicken soup

Butter chicken soup

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If you love the popular butter chicken Indian dish, this recipe is a crucial addition to your repertoire of soup recipes!

  • Recipe serves4
  • Preparation time75 minutes
  • Cooking time35 minutes


  • 350g chicken fillet, cubed
  • 15ml lemon juice
  • 15ml garam masala
  • 5ml Robertsons Ginger
  • 2 cloves crushed garlic
  • 15ml butter
  • 1 onion, finely diced
  • 1 Robertsons Bay Leaf
  • 1 cinnamon stick
  • 10ml Robertsons Paprika
  • 5ml Robertsons Turmeric
  • 5ml chilli powder
  • 1 tin (410g) chopped tomatoes
  • 1 sachet (50g) tomato paste
  • 1 KNORR Chicken Stock Pot
  • 875ml water
  • 5ml brown sugar
  • 60ml basmati rice
  • 60ml cream
  • 60ml plain yoghurt


  • Place the cubed chicken fillet, lemon juice, garam masala, ginger and garlic into a bowl, stir well to combine then allow to marinate in the fridge for 1-2 hours
  • Melt butter in a large pot and fry the onion on a medium heat until soft
  • Add the marinated chicken and cook until the chicken is well sealed, stirring occasionally
  • Add the bay leaf, cinnamon stick, paprika, turmeric and chilli powder and fry for 2 minutes to release the flavour and aroma
  • Add the chopped tomatoes, tomato paste, KNORR Chicken Stock Pot, water and brown sugar and allow to simmer
  • Once simmering add the basmati rice and simmer for 10-15 minutes or until the rice is cooked
  • Remove the pot from the heat and stir in the cream and yoghurt and adjust the seasoning if necessary
  • Remove the bay leaf and cinnamon stick
  • Divide into bowls and garnish with fresh coriander