Butter Chicken Soup with Naan Grilled Cheese

I was dipping naan into takeout butter chicken and immediately thought of the tomato soup and grilled cheese I had eaten the night before. I decided to combine these two ideas into this butter chicken soup with naan grilled cheese. I love making homemade naan but I think store bought works fine for this easy weeknight meal idea that is super comforting on these cold nights.
Onions and butter in the pan followed by garlic, ginger, chili paste and spices. Next add the tomato and some chicken stock. Coconut milk. And finally the chicken. I seared the chicken at the beginning and removed it from the pot, then added it back at the end. The soup simmers for about an hour to come together before serving. The naan is just grilled with mozzarella and provolone inside. I loved this soup. The butter chicken is a pretty straightforward version, but adding the cheese to the naan and stock to the chicken puts just enough of a twist on this classic meal. Check the video below to see how it all comes together!

Butter Chicken Soup with Naan Grilled Cheese

  • 1.5 pounds Chicken Thighs chopped up
  • 4 tablespoons Butter
  • 1 large Onion diced
  • 4 cloves Garlic sliced
  • 2 inches Ginger sliced
  • 2 Jalapenos sliced
  • 1 tablespoon Garam Masala
  • 1 teaspoon Coriander
  • 1/4 teaspoon ground fenugreek seed
  • 2 28oz cans Crushed Tomato
  • 1 14 oz can Coconut Milk
  • 2 cups Chicken Stock
  • Chopped Cilantro
  • garlic naan bread
  • mozzarella and provolone
  • Butter

Instructions

  1. Preheat a heavy bottom pot to high heat and add a little oil. Add the chicken, season with salt and pepper, and cook to brown, about 5 minutes, stirring often. Remove from pot.
  2. Turn heat to medium low and add the butter to the pot along with the onions. Season with salt and pepper. Scrape the pot to get all the browned bits unstuck. Cook, stirring often, for about 8 minutes to lightly brown.
  3. Meanwhile blend the garlic, ginger, and jalapeno into a paste. Add them to the pot, along with the garam masala, coriander, and fenugreek. Cook 3 minutes.
  4. Add in the tomatoes, stock, and coconut milk and bring to a simmer. Return the chicken to the pot and cook on low heat for about an hour.
  5. Butter a frying pan and add a piece of naan. Top with a blend of mozzarella and provolone and another piece of naan. Cook on medium heat covered to brown on both sides and melt the cheese.
  6. Serve the soup with some chopped cilantro and the grilled cheese on the side.