In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant and onions are soft (about 3–4 minutes).
Step 2 – Add Spices & Chicken
Stir in garam masala, cumin, paprika, turmeric, and cayenne. Add the diced chicken and cook until lightly browned on all sides (about 5 minutes).
Step 3 – Simmer the Soup
Add diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until chicken is cooked through and flavors meld.
Step 4 – Finish with Cream
Stir in the heavy cream or coconut milk. Season with salt and black pepper. Simmer an additional 2–3 minutes until the soup is rich and creamy.
Step 5 – Serve
Ladle soup into bowls, garnish with chopped cilantro, and serve with rice or naan on the side for a complete meal.
Serving and Storage Tips
