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Tanisha & Verena's Butter Chicken Soup

Tanisha & Verena's Butter Chicken Soup

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Serves 6

Ingredients Marinade

3 boneless chicken thighs (400-500g)
1 Tbsp lemon juice
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp chilli powder
1 tsp grated fresh ginger
2 cloves garlic, crushed 
1/4 c natural yoghurt
1/2 tsp salt

Ingredients Soup
1 Tbsp butter
1 Tbsp vegetable oil
1 onion, finely chopped
1 tsp ground coriander
1 tsp ground cumin 
1/4 tsp chilli powder
1 tsp grated fresh ginger
1 can chopped tomatoes
2 Tbsp tomato paste
2 c chicken stock
1 1/2 c water
1/2 c cashews
1/2 c basmati rice
2 Tbsp brown sugar
Salt and pepper to taste

Natural yoghurt
Fresh coriander
Crispy shallots
Garlic naans


1. Cut the chicken into 2cm pieces and place in a glass bowl. Add all marinade ingredients and combine. Refrigerate for at least one hour (preferably overnight).
2. Combine cashews with water in a blender to form cashew milk; set aside.
3. To make the soup, melt the butter in a large saucepan and add the marinated chicken. Stir constantly until the chicken is sealed. Remove chicken from pan.
4. Heat vegetable oil in the same saucepan, then add the dried spices. Stir until fragrant. Add onion and cook for a few minutes. Add ginger and cook for one minute. Then stir in the tomatoes, paste, stock, cashew milk and brown sugar. Return the chicken back to the pan. When simmering, pour in the basmati rice, stir and simmer for 10 minutes until rice is cooked.
5. Season to taste.
6. Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander, crispy shallots and toasted garlic naan on the side.