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Creamy Indian Chicken Tikka Soup with President Cream






• Chicken thighs, skinless and boneless - 500g
• Plain yogurt - ½ cup
• President Unsalted Butter - 3 tbsp
• President Cream - ½ cup
• Garlic cloves - 5
• Ginger, peeled and sliced - 1 piece
• Vegetable oil - 1 tbsp
• Salt - 1 tsp
• Garam masala - 2 tsp
• Saffron - ¼ tsp
• Whole tomatoes with juice - 1 can
• Tomato paste - 2 tbsp
• Cardamom pods - 4
• Cinnamon stick - 1
• Whole cloves - 4
• Chili peppers - 2
• Parsley, for garnishing


• Puree the ginger and garlic in a food processor with a little bit of water, if needed.
• In a small bowl, whisk the yogurt, vegetable oil, salt, garam masala and saffron. Add two teaspoons of the ginger-garlic puree and continue whisking to mix well and get the marinade.
• Put the chicken in a big bowl and pour the marinade all over it. Rub the marinade over the chicken thoroughly. Cover and refrigerate. Let it marinate overnight.
• Puree the canned tomatoes in a food processor along with the tomato paste.
• Heat President Unsalted Butter in a pot and fry the cardamom, cinnamon and cloves for 2-3 minutes. Add the chili peppers and the rest of the garlic puree. Cook for 2-3 minutes or until brown.
• Add the pureed tomatoes and cook for 30-40 minutes or until very thick. Pass through a strainer into a saucepan.
• Grill the marinated chicken over high heat until well-done. Let it rest for 5 minutes.
• Cut the chicken into big chunks and add them to the sauce. Cook for 10 minutes.
• Add President Cream and mix well.
• Pour in soup serving bowls. Drizzle with President Cream and garnish with parsley.
• Enjoy a delicious Iftar with your family!