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This takes the same tomato and butter base that defines classic Indian butter chicken and thins it into a soup, while still blooming the whole spices in butter first, the step that unlocks their full aroma before the tomatoes and cream ever go in. Shredded chicken simmered directly in that spiced sauce means every spoonful carries the same deep, warming flavor the original dish is known for.
Prep Time
Per serving
360kcal
Calories
27g
Protein
10 min
Cook Time
30 min
Servings
4 people
Difficulty
medium
12g
Carbs
23g
Fat
2g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Season the chicken with salt and half the garam masala.
Melt the butter in a large pot over medium heat and sear the chicken for 3 minutes per side, until lightly browned.
Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, and ginger, and sauté until fragrant, about 3 minutes.
Stir in the remaining garam masala, cumin, and paprika, and cook for 30 seconds, until fragrant.
Add the crushed tomatoes and chicken broth, stirring to combine.
Return the chicken to the pot, bring to a simmer, and cook for 15 to 18 minutes, until fully cooked.
Remove the chicken, shred it, and return it to the pot.
Stir in the heavy cream and simmer for 5 more minutes.
Season to taste and serve hot, garnished with fresh cilantro.
Bloom the Spices in Butter: Cooking the ground spices briefly in butter before adding liquid releases far more aroma than simmering them straight in broth. Sear the Chicken First: Browning the chicken builds a savory base layer of flavor that plain poaching in the sauce wouldn't develop on its own. Simmer Gently After Adding Cream: Keeping the heat low once the cream goes in prevents it from separating or curdling in the acidic tomato base.
This version thins the same spiced tomato and butter base into a full soup with a lighter, brothier consistency, while still keeping the deep, warming flavors of the original dish.
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