I am back from San Francisco and working on catching up on sleep and re-stocking the fridge and getting ready to be out of town the next two weekends and TRYING TO REMEMBER TO BREATHE! Here we are. Also grateful for this butter chicken soup, a jar of which I (smartly) hid in the freezer for moments like this when I have no time to make dinner. Whew!
This soup version of Indian Butter Chicken is a family favorite and quick to throw together! It’s easily dairy-free, full of flavor, and easily frozen for future meals.
Scale
Ingredients
3 tablespoons butter (or ghee, if dairy-free), divided
In a large stockpot over medium-high heat, melt the butter.
Add the onion and cook for a minute before adding the garlic, garam masala, ginger, chili, cumin, and cayenne. Continue to cook, scraping the bottom of the pan constantly.
After 3-4 minutes, add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices. Cook for 3 minutes, then add the coconut milk and broth.
Bring to a simmer and cook for 10 minutes, then add the shredded chicken. Bring to a simmer and cook until the chicken is warmed through.
Season with salt and pepper to taste, and serve warm with lime, cilantro, naan and/or rice.
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