Butter Chicken curry soup

Ingredients:

FOR THE CHICKEN MARINADE

• 2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
• 2 tablespoons grated garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good
• 1 teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper to taste
• ½ cup plain yogurt
• 1 tablespoon lemon juice

FOR THE BUTTER CHICKEN

• 2 tablespoons olive oil (or use butter)
• 1 medium onion chopped
• 1 red pepper chopped (I used a long red cayenne, but use your favorite)
• 3 cloves garlic minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• Salt and pepper to taste
• 1 tablespoon spicy red chili flakes optional
• 14 ounces diced tomatoes fresh or canned, or use tomato sauce
• 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version

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PREPARATION:

FOR THE CHICKEN MARINADE

• Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
• Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.

FOR THE BUTTER CHICKEN

• Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
• Melt the butter in the same pan. Add the onion and peppers and cook them 5 minutes to soften.
• Add the garlic and ginger and cook 1 minute, until they become fragrant.
• Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
• Stir in the diced tomatoes. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
• Transfer the sauce to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like.
• Strain the sauce back into the pan. The point is to make the sauce very smooth and heat through.
• Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
• Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.

Enjoy !