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Butter chicken soup with cheesy naan toasties recipe

Butter chicken soup with cheesy naan toasties recipe

1 rating

Created by The Tesco Real Food team

Soup is the perfect winter warmer and we’ve paired it with everyone’s curry house favourite. Our indulgent butter chicken soup is served with a cheesy coriander naan toast for dipping. Just the ticket for chilly winter lunches. See method

  • Serves 4
  • Takes 45 mins
  • 520 calories / serving

Ingredients

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • thumb-sized piece of ginger, finely grated, plus extra slithers to serve
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ¼ tsp turmeric
  • 1 tsp salt
  • 2 tins chopped tomatoes
  • 2 chicken breasts
  • 100ml single cream, plus extra to serve
  • 1 tbsp butter
  • 1 tsp fenugreek leaves
  • 1 tsp garam masala
  • 2 pack plain naans
  • 125g mozzarella and cheese mix
  • 15g coriander, plus extra to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2175kj
    520kcal     26%

  • Fat

    23g 33%

  • Saturates

    11g 54%

  • Sugars

    13g 15%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 41.4g Protein 34g Fibre 5.1g

Method

  1. In a large heavy based pan, heat the oil over a medium high heat and fry the onion for 5-6 mins until golden brown. Add the garlic and ginger, then fry for 1 min more.
  2. Stir in the ground spices and salt, and fry for 2 mins. Stir in the tinned tomatoes, chicken breast and 400ml water. Cover with a lid, turn the heat down and simmer for 15 mins or until the chicken is cooked through.
  3. Remove the chicken from the pan and roughly shred with two forks.
  4. Blend the soup with a stick blender until smooth. Stir in the cream and butter, then blitz again.
  5. Add the chicken back to the pan along with the fenugreek leaves and garam masala. Keep warm over a very low heat.
  6. Preheat the grill to high. Grill one naan until golden and toasted. Turn over and top with the cheese and coriander. Grill until the cheese is bubbling and golden. Top with the remaining naan and grill until golden.
  7. Serve immediately alongside the soup topped with extra cream, ginger and coriander.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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