Butter Chicken Soup

Name: Butter Chicken Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 boneless skinless chicken breast; 1 tbsp lemon juice; 1 tbsp ground coriander; 1 tsp cumin; 1 tsp chili powder; 1 tsp grated fresh ginger; 2 garlic cloves; 1 tbsp butter; 1 onion; 1 tsp ground coriander; 1 tsp cumin; 1 tsp grated gingerroot; 0.25 tsp chili powder; 400 g canned tomatoes; 2 tbsp tomato paste; 2 tbsp plain flour; 2 tsp brown sugar; 3 cup chicken stock; 0.25 cup basmati rice; 0.25 cup light cream; natural yogurt and fresh coriander

Gently simmered chicken, coriander and tomatoes, warmed with cumin and chilli, a South Asian soup.

40 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Marinade:. Cut the meat into small pieces or slice thinly. Combine with the other ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
60 min
2
Soup:. Melt the butter in a medium saucepan and add marinated chicken and chopped onion. Stir constantly until the chicken is sealed (white looking) and the onion is soft, add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
10 min
3
Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
4
Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.