clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butter Chicken Soup | The Kitchen Paper

Butter Chicken Soup

  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x


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.


Units Scale
  • 3 tablespoons butter (or ghee, if dairy-free), divided
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tsp garam masala
  • 1 Tbsp fresh grated ginger
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups tomato sauce
  • 2 cups coconut milk
  • 2 cups chicken broth
  • 2 cups shredded cooked chicken
  • salt & pepper
  • lime & cilantro, for garnish
  • naan & rice for serving


  1. In a large stockpot over medium-high heat, melt the butter.
  2. 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.
  3. 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.
  4.  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.
  5. Season with salt and pepper to taste, and serve warm with lime, cilantro, naan and/or rice.