Butter Chicken Soup

Ingredients

• 1 pound chicken breasts (boneless + skinless)
• 1 Tablespoon olive oil (extra virgin)
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 Tablespoons butter
• 1/2 medium yellow onion (minced)
• 4 cloves garlic (minced)
• 2 teaspoons fresh ginger (minced)
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 Tablespoon curry powder
• 1 teaspoon coriander
• 1 28-ounce can crushed tomatoes
• 3 cups chicken stock
• 1-2 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1 13.5-ounce can coconut milk (full-fat)
• 4 cups naan (or regular bread, cut or torn into 1 inch pieces)
• 2 Tablespoons olive oil (extra virgin)
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon coriander
• Salt (to taste)
• 2/3 cup greek yogurt
• 1 Tablespoon fresh cilantro (minced)
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• Water (as needed)
• Salt (to taste)
• Jalapenos (or Serrano Peppers)
• Cilantro

Instructions

1. 1

   Preheat your oven to 350 degrees (for the croutons).

2. 2

   --- Soup ---

3. 3

   Cut the chicken into small, bite-size pieces.

4. 4

   Place the chicken in a medium bowl then add the olive oil, garam masala, chili powder and salt and pepper. Toss gently to coat the chicken in the spices.

5. 5

   Heat a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Remove the chicken to a plate, cover and set aside.

6. 6

   To the same, now empty pot, melt the butter. Add onion and a pinch of salt and pepper and saute until translucent.

7. 7

   Add garlic and ginger and cook for about 30 seconds, until fragrant.

8. 8

   Add garam masala, paprika, curry powder, coriander, crushed tomatoes, chicken stock, salt, pepper, and sugar and return browned chicken to the pot. Bring to a boil, scraping any browed bits from the bottom of the pot, reduce heat and simmer uncovered for 15 minutes.

9. 9

   With soup over low heat, slowly stir in the coconut milk. Season with additional salt and pepper, to taste.

10. 10

    While the soup is simmering, prepare the croutons and yogurt topping.

11. 11

    --- Croutons ---

12. 12

    Cut or tear the naan into 1 inch pieces.

13. 13

    Place on a large baking sheet and toss with olive oil, garam masala, and salt.

14. 14

    Bake at 350 degrees for 10-15 minutes until the naan is crunchy and golden. Tossing a couple times during cooking.

15. 15

    --- Yogurt Topping ---

16. 16

    Make the yogurt topping by stirring together the yogurt, cilantro, cumin and coriander in a medium bowl. Add water if needed to thin slightly. Season with salt and pepper to taste.

17. 17

    --- To Serve ---

18. 18

    Ladle the soup into bowls and top with the spiced croutons. Drizzle the yogurt on top, sprinkle with jalapenos and cilantro (if desired) and enjoy!