Butter chicken soup
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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