Butter Chicken Soup

10:00 pm on 29 November 2003

(Serves 6)

Ingredients Marinade

  • 1 tbsp lemon juice
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp grated fresh ginger
  • 2 fat cloves garlic, crushed

Ingredients Soup

  • 1 lge boneless chicken breast or equivalent weight
  • of boneless thigh meat, marinated
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp chilli powder
  • 1 tsp grated fresh ginger
  • 1 can tomatoes, chopped in a food processor or bowl to retain the juice
  • 3 C chicken stock
  • ¼ C basmati rice
  • 2 tbsp tomato paste
  • 1 tbsp plain flour
  • 2 tbsp brown sugar
  • ¼ C cream
  • salt and pepper to taste
  • natural yoghurt and fresh coriander to garnish


Combine the marinade ingredients in a glass bowl. Cut the meat into small pieces or slice thinly and mix into the marinade. Refrigerate for at least one hour.

To make the soup, melt the butter in a medium-sized saucepan and add the marinated chicken and 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 stock. When simmering pour in the basmati rice, stir and simmer for 10 minutes.

Mix together the tomato paste and flour and whisk this, a little at a time, into the soup. Add the brown sugar and cream, and season to taste.

Serve in soup bowls with a dollop of natural yoghurt and some chopped fresh coriander on top. Provide some torn-up naan bread for dunking.

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