Easy Indian

Butter chicken soup

Name: Butter chicken soup recipe
Yield: 4
Cuisine: /indian
Ingredients: 40.00 ml ghee or vegetable oil; 1 large onion, halved, thinly sliced; 40.00 ml ginger (see notes); 40.00 ml garlic paste (see notes); 150g butter chicken curry paste; 400g can tomato pulp (we used Mutti); 500ml chicken stock; 500g chicken thigh fillets, fat trimmed, cut into 3cm chunks; 400g can chickpeas, rinsed, drained; 60ml cream; 120g baby spinach; Coriander leaves, to serve; Sliced long green chilli, to serve; Roti, to serve

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by Lucy Nunes

Delicious Team

May 23, 2025

Craving something comforting but short on time? This quick and easy butter chicken soup nails the brief. Ready in 30 minutes, this sweet and creamy soup is the perfect midweek dinner to make for the whole family.

2 tbs ghee or vegetable oil
1 large onion, halved, thinly sliced
2 tbs ginger (see notes)
2 tbs garlic paste (see notes)
150g butter chicken curry paste
400g can tomato pulp (we used Mutti)
2 cups (500ml) chicken stock
500g chicken thigh fillets, fat trimmed, cut into 3cm chunks
400g can chickpeas, rinsed, drained
1/4 cup (60ml) pure (thin) cream
120g baby spinach
Coriander leaves, to serve
Sliced long green chilli, to serve
Roti, to serve

Method

1.

Melt ghee in a large saucepan over medium-high heat. Cook onion, stirring often, for 5 minutes, or until well browned. Reduce heat to medium and add both pastes. Cook, stirring, for 1 minute. Stir in tomato pulp, stock, chicken, chickpeas and 1 cup (250ml) water and bring to the boil over high heat. Reduce heat to medium and cook, covered, for 20 minutes, or until chicken is cooked through. Stir in cream and spinach, then check seasoning.
2.

Serve with a sprinkle of coriander and chilli, with roti alongside, to dip into the soup.

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