Butter Chicken Soup
My Homemade Take on a Classic Indian Favourite
My Love Affair with Butter Chicken (and My Spice Rack)
There are some dishes that just live in your memory, the kind you crave on a rainy night, or after a long day, or when you just need a little comfort. For me, it’s always been butter chicken.
Growing up in a big, loud, food-loving family, our meals were never quiet, they were stories. And while butter chicken isn’t a dish from my Cypriot roots, it’s one I discovered as an adult and instantly fell for. It’s rich, warming, deeply spiced… and it just feels like a hug in a bowl. Over the years, I’ve ordered it from every Indian takeaway I could find, searching for the one, and somewhere along the way, I decided to make it my own.
This version is my take: lighter, a bit healthier, but still packed with the layered spice and creamy richness I love. It’s what made me truly fall in love with cooking with spices. A sprinkle of garam masala here, a dash of smoked paprika there, each one transforming the dish, deepening it, making it sing.
It’s the kind of dish I make when friends are coming over and I want something special-but-not-stressful. And every time I make it, I’m reminded how magical it is when simple ingredients, and a few pantry spices, come together to create something unforgettable.
If you love this one, don’t miss my Cauliflower Butter Chicken next. But for now, let’s dive in.
Butter Chicken Soup
Makes: 4 Serves
Prep Time: 15-20 minutes
Cooking time: 50-60 minutes (excluding marination)
Ingredients:
Chicken marindae:
4 chicken thighs
1/4 cup Greek yogurt
2 tsp garam masala
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp turmeric powder
Salt & pepper
Soup:
1 Tbsp butter
1 Tbsp olive oil
1 brown onion, chopped
2 celery stalk, chopped
1 tsp ginger, minced
1 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp ground cumin
1/4 tsp smoked paprika
2 Tbsp tomato paste
1 can crushed tomatoes
1 heaped tablespoon of Chicken Bone Broth paste with 2 cup water (or 2 cups of chicken stock)
300ml coconut milk
Method:
1. Marinate the Chicken - In a large bowl, combine all the chicken & marinade ingredients and mix well. Cover and let marinate for at least 4 hours in the fridge
2. Sear the Chicken - Heat 1 Tbsp of olive oil in a large pot or deep pan over high heat. Sear the chicken for about 2 minutes on each side. It might stick a little, but it’s okay because we will deglaze the pan later. Once seared, remove the chicken and set aside.
3. Sauté the Aromatics - Reduce heat to medium. Add the butter and allow to melt, this will deglaze any chicken flavour off the pan , then stir in the chopped celery and onion. Sauté for about 2 minutes until slightly softened.
4. Brown the Spices - Add the garam masala, turmeric, cumin, and smoked paprika. Stir and let them toast for about 1 minute until fragrant.
5. Add Garlic and Ginger - Stir in the garlic and ginger, then season with salt and pepper. Cook for another minute to release their aroma.
6. Tomato Paste & Liquids - Add the tomato paste and cook it off for a minute to deepen its flavour. Then pour in crushed tomatoes, bone broth (or stock), and coconut milk. Stir well to combine.
7. Simmer - Return the chicken to the pot cover partially, and simmer on low heat for 30 minutes, allowing to meld and the sauce to thicken
8. Serve - remove the chicken from the soup and using 2 forks, full apart each thigh. It should be soft and tender and pull apart easily. Once all the chicken is shredded, place it back into the soup.