Butter chicken soup with cheesy naan toasties recipe

Butter chicken soup with cheesy naan toasties

Created by The Tesco Recipes 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

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    Each serving contains

    Energy
    2175kJ 520.0kcal
    26%
    Fat
    23g
    high33%
    Saturates
    11g
    high54%
    Salt
    2.5g
    high41%
    Sugars
    13g
    low15%

    of the Reference intake

    Carbohydrate 41.4gProtein 34.0gFibre 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.

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