Butter Chicken Soup with Basmati Rice

Ingredients

• 30 ml (2 tbsp)oil
• 30 ml (2 tbsp)tandoori masala
• 454 g (1 lb)chicken thighs, cubed
• 28 g (2 tbsp)butter
• 1onion, minced
• 3garlic cloves, minced
• 425 g (15 oz)tomato sauce
• 355 ml (1½ cups)chicken broth
• 240 ml (1 cup)half-and-half
• 5 ml (1 tsp), or to tastecayenne pepper
• 7.5 ml (1½ tsp)curry powder
• 5 ml (1 tsp), or to tastesalt
• 5 ml (1 tsp)garam masala
• 60 g (¼ cup)plain Greek yoghurt
• 95 g (½ cup), uncookedbasmati rice
• To taste (optional)fresh coriander, for garnish

Instructions

1. 1

   Brown the chicken

   Warm the oil in a large pot over medium-high heat. Toss the cubed chicken with the tandoori masala, then add it to the pot and cook for 4–5 minutes, until browned but not cooked through. Remove the chicken and set it aside.

2. 2

   Build the soup

   Melt the butter in the same pot over medium heat. Add the minced onion and cook, stirring occasionally, for about 20 minutes, until caramelised. Stir in the garlic and cook for 1 minute, until fragrant. Add the tomato sauce, chicken broth, half-and-half, cayenne pepper, curry powder, salt and garam masala. Stir well and bring to a simmer.

3. 3

   Simmer the chicken

   Return the browned chicken to the pot. Simmer for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

4. 4

   Cook the rice

   Cook the basmati rice in a separate pot according to the packet instructions. For extra flavour, stir a pinch of garam masala into the rice before cooking.

5. 5

   Finish the soup

   Stir the Greek yoghurt into the soup until well combined and creamy. Taste and adjust the salt and spices as needed.

6. 6

   Serve the bowls

   Spoon the cooked basmati rice into bowls and ladle the butter chicken soup over it. Garnish with fresh coriander if desired.

What is butter chicken soup?

Butter chicken is a familiar Indian-inspired dish of chicken in a spiced tomato and dairy-based sauce. This soup adapts those flavours into a brothier meal, served with basmati rice rather than alongside it.

The recipe builds flavour by browning the seasoned chicken and slowly softening the onion before adding the tomato, spices and cream. Rice served in the bowl makes the soup substantial without needing to cook it in the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 33g protein, 49g carbs, 31g fat.

The rice and tomato sauce provide most of the carbohydrates, while the chicken contributes much of the protein. Butter, oil, half-and-half and yoghurt supply much of the fat; serve with extra vegetables or a crisp salad to round out the bowl.

The spice base

Tandoori masala: coating the chicken before browning gives the meat a seasoned surface and starts the soup with concentrated spice flavour.

Curry powder and garam masala: these join the tomato and broth in the pot, while cayenne supplies adjustable heat. Since spice blends differ, taste before adding extra salt or chilli.

Take time with the onion

Caramelised onion: the method gives the minced onion about 20 minutes over medium heat, stirring occasionally. Let it soften and turn golden gradually rather than raising the heat to hurry it.

Garlic: add it only after the onion has cooked, then give it 1 minute. This short cook releases its aroma without leaving it in the pot for the full onion-cooking time.

Keep the chicken tender

Initial browning: cook the chicken for 4–5 minutes, just until its outside is browned; it is meant to finish cooking in the soup.

Final simmer: return the chicken to the pot and simmer for 15–20 minutes. Check that the pieces are cooked through and tender before finishing the soup.

Finish with yoghurt

Greek yoghurt: stir it in after the chicken has simmered, mixing until the soup looks creamy. Add it gently and avoid boiling the soup after this step.

Seasoning: taste once the yoghurt is incorporated, then adjust the salt and spices if needed. This is also the best point to judge whether the cayenne gives enough heat.

Cook and serve the rice separately

Basmati rice: prepare it in a separate pot according to the packet directions. Keeping it out of the soup during cooking helps it stay distinct rather than soaking up all the broth.

To serve: divide rice among bowls and ladle the soup over it. A little fresh coriander adds a bright, herbal finish if you have it.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces brown and finish cooking at a similar rate.
• Measure the spices before starting, as the onion needs a long, attentive cook.
• Stir the onion from time to time during its 20-minute cook to help it colour evenly.
• Keep the rice in a separate pot and add it to bowls just before serving.
• Start with less cayenne if you prefer a milder soup, then adjust the seasoning at the end.

Variations

• Adjust the heat: use less cayenne for a gentler bowl or add more to taste.
• Add a rice spice: stir a pinch of garam masala into the rice before cooking, as suggested in the method.
• Use chicken breast: swap it for the thighs and check that it stays tender as it simmers.
• Add greens: stir in spinach near the end of the simmer so it wilts into the soup.
• Garnish with coriander: scatter fresh coriander over the bowls for a fresh finish.

Common mistakes to avoid

• Cooking the chicken through while browning: remove it after 4–5 minutes so it can finish gently in the soup.
• Rushing the onion: cook it over medium heat for about 20 minutes to give it time to caramelise.
• Burning the garlic: add it after the onion and cook for just 1 minute, until fragrant.
• Boiling after adding yoghurt: stir it in at the end and keep the soup from coming to a boil.
• Cooking the rice in the soup: use a separate pot so the rice stays distinct and the broth remains soup-like.

How to store

Store leftover soup and rice separately in airtight containers in the fridge for up to 3 days. Reheat the soup gently in a saucepan until steaming hot, adding a splash of broth if it has thickened; reheat the rice separately and only reheat leftovers once.

Frequently asked questions