Butter Chicken Soup

Method

1. 01
   Step 1Marinate the chicken

   Marinate the chicken with everything under 'Chicken Marinade' - chicken thighs, ginger garlic paste, kashmiri chili powder, turmeric powder, garam masala, orange food coloring (if using), ghee, yogurt, and salt.

   Chicken2 tbsp ginger garlic paste1 tsp kashmiri chili powderTurmericGaram masalaOrangeGheeYogurtSalt
2. 02
   Step 2Sear the chicken

   Heat ghee and sear the chicken until fully cooked. Remove, chop into bite-sized pieces, and set aside.

   Note

   The ghee for searing is from the marinade

   ChickenGhee
3. 03
   Step 3Sauté the onions

   In the same pot, sauté the onions until softened.

   Onion
4. 04
   Step 4Add the spices

   Stir in the spices — cardamom, cumin, ginger-garlic paste, chili powder, coriander, and garam masala.

   Note

   This is the second portion of ginger garlic paste, kashmiri chili powder, and garam masala from the ingredients list

   CardamomCumin seeds2 tbsp ginger garlic paste1 tsp kashmiri chili powderCoriander seedsGaram masala
5. 05
   Step 5Simmer the base15 min

   Add the cashews, crushed tomatoes, and chicken stock, then bring to a simmer for 10–15 minutes.

   CashewTomatoChicken stock
6. 06
   Step 6Finish the soup15 min

   Stir in the cooking cream, butter, fenugreek, and season with salt and pepper. Mix until fully combined and cook for another 15 minutes.

   CreamButterFenugreek leavesSaltBlack pepper
7. 07
   Step 7Add the chicken

   Return the chopped chicken to the pot.

   Chicken
8. 08
   Step 8Garnish and serve

   Garnish with cilantro and croutons. Serve and enjoy!

   CilantroCroutons