Last Updated on January 10, 2020 by laurenpacek
This soup tastes just like your favorite Indian takeout!
This Chicken Tikka Masala Soup is a big, warm, flavorful, slightly spicy bowl of Indian food goodness. Even though the weather is starting to warm up, don’t pass up a chance to enjoy this soup.
I <3 Indian food
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.
Tikka masala… in soup form?
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. I served this with some warm pieces of naan for dipping and sopping up every bit of this soup.
This recipe was adapted from The Modern Proper
- 2 tbs olive oil
- 1 onion, chopped
- 3 cloves of garlic, 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 chicken breasts, cooked and 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; it should take about 5 minutes.
- Next, 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. Last, add salt to taste.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 736Total Fat: 38gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 195mgSodium: 2187mgCarbohydrates: 26gFiber: 6gSugar: 12gProtein: 78g
What kind of gear should I have on hand in order to make this soup?
Pin this recipe for later!