Chicken Tikka Masala Soup

This soup is a big, warm, flavorful, slightly spicy bowl of Chicken Tikka Masala goodness. Even though the weather is starting to warm up, don’t pass up a chance to enjoy this soup.Chicken Tikka Masala Soup | A Nerd Cooks

Yes, yes I know that I say this every time I post something that is even vaguely resembles Indian food, but seriously: Indian food is one of my weaknesses.  Most recently, I shared some seriously delicious Butter Chicken. Before that there have been a couple of chickpea curries (here and here) and Chicken Curry that my husband loves so dearly. And of course, there is Chicken Tikka Masala.

When I came across this recipe, I was really intrigued. Chicken Tikka Masala is my go-to order, and soup is one of my favorite things on the planet. Now, I know that combining two things that are great on their own doesn’t necessarily produce even greater results (think nacho cheese + rocky road ice cream = blech)… but this seemed like a pretty good bet.

In this case, Chicken Tikka Masala + soup = a very, very good thing.

Chicken Tikka Masala Soup | A Nerd CooksThis recipe was adapted from The Modern Proper.

You’ll need:

  • 2 tbs olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp cayenne pepper
  • 1 tbs garam masala
  • 1 tsp ground ginger
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 2 tbs tomato paste
  • 2 cups chicken broth
  • 28 oz. can crushed tomatoes
  • 14 oz. can coconut milk
  • 2 lbs cooked chicken breasts, shredded
  • 1-2 tsp kosher salt

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion and garlic until the onions are translucent, about 5 minutes. Add the spices and sauté for a few more minutes.  Add the tomato paste and stir to coat the onions and garlic.

Add the chicken broth, crushed tomatoes, and coconut milk to the pot. Simmer for 30 minutes.

Use an immersion blender (or blend in a regular blender, in batches) until smooth. Add the cooked chicken and simmer until warmed through. Add salt to taste.

I served mine with a couple of pieces of warm naan for dipping into the soup.  Not necessary, but definitely recommended.

Chicken Tikka Masala Soup | A Nerd Cooks


10 thoughts on “Chicken Tikka Masala Soup

  1. Great idea for sure! I’m with you, Indian food is one of my food true loves. And honestly… it’s never too hot for soup for me *haha*. As long as I’m somewhere with air conditioning, I’ll eat it year round 🙂

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  3. This sounds absolutely delicious! I love all things chicken tikka! Working on a recipe of my own with those flavors too!

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