Butter Chicken curry soup



  • 2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
  • 2 tablespoons grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice


  • 2 tablespoons olive oil (or use butter)
  • 1 medium onion chopped
  • 1 red pepper chopped (I used a long red cayenne, but use your favorite)
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • Salt and pepper to taste
  • 1 tablespoon spicy red chili flakes optional
  • 14 ounces diced tomatoes fresh or canned, or use tomato sauce
  • 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version

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  • Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
  • Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.


  • Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
  • Melt the butter in the same pan. Add the onion and peppers and cook them 5 minutes to soften.
  • Add the garlic and ginger and cook 1 minute, until they become fragrant.
  • Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
  • Stir in the diced tomatoes. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
  • Transfer the sauce to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like.
  • Strain the sauce back into the pan. The point is to make the sauce very smooth and heat through.
  • Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
  • Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.

Enjoy !

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