Butter Chicken Soup

Butter Chicken Soup | The Kitchen Paper

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.



  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.