Butter Chicken Soup

Name: Butter Chicken Soup
Prep time: 75 min
Cook time: 35 min
Total time: 110 min
Yield: 4
Cuisine: South African
Ingredients: 350 g chicken fillet, cubed; 15 ml lemon juice; 15 ml garam masala; 5 ml Robertsons ginger; 2 cloves garlic, crushed; 15 ml butter; 1 onion, finely diced; 1 Robertsons bay leaf; 1 cinnamon stick; 10 ml Robertsons paprika; 5 ml Robertsons turmeric; 5 ml chilli powder; 1410 g tin tomatoes, chopped; 150 g sachet tomato paste; 1 Knorr chicken stock pot; 875 ml water; 5 ml brown sugar; 60 ml basmati rice; 60 ml cream; 60 ml plain yoghurt

4 People
110 min.
intermediate

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

Ingredients

350 g chicken fillet, cubed
15 ml lemon juice
15 ml garam masala
5 ml Robertsons ginger
2 cloves garlic, crushed
15 ml butter
1 onion, finely diced
1 Robertsons bay leaf
1 cinnamon stick
10 ml Robertsons paprika
5 ml Robertsons turmeric
5 ml chilli powder
1410 g tin tomatoes, chopped
150 g sachet tomato paste
1 Knorr chicken stock pot
875 ml water
5 ml brown sugar
60 ml basmati rice
60 ml cream
60 ml plain yoghurt

Cooking Method

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