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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!

Feeds
4People
Preparation time
110Min.
Difficulty
intermediate

Ingredients

ungrouped
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

Preparation method

ungrouped
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

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