Like the Spice Girls said “spice up your life”, and you can do so with this Tikka Masala Soup – a perfect make-ahead meal, full of warmth and flavor!
Chicken Tikka Masala Soup – I like every word I just wrote there. I love Indian food and all the spices that come with it. This soup has all the spice and so much more. The shredded chicken sits in the spices, broth and coconut milk, soaking it all up and getting it to that “just right” consistency. To me, this soup is a comfort food, but it also carries with it many health benefits. For instance, with so many people obsessed with protein these days, this dish offers plenty of that with the shredded chicken. Also, this dish contains turmeric which has been used in India for thousands of years as a spice and medicine, known for its anti-inflammatory effects.
If you’re wondering where the name comes from, “tikka” refers to pieces of meat that are marinated in yogurt or spiced water and cooked on skewers. However, this recipe is a little different being that it’s a soup. The word “masala” on the other hand, refers to a sauce made with cream, yogurt, tomatoes, and a special spice mixture. Again, this recipe is different in that it doesn’t use cream or yogurt and instead uses chicken broth and coconut milk. In fact, since it uses coconut milk to add a velvety texture without dairy, it is Whole30-approved!
Chicken tikka masala is believed, by many, to have been born in Great Britain. However, others will say it started in India. There’s a bit of a debate there. Either way, if you’ve ever been, you know Indian food is extremely popular in the entire UK. The history of Indian food in the UK can be traced back to the 17th century when British traders first came to India. They brought spices and recipes back home and these recipes grew in popularity – so much so that chicken tikka masala is now considered one of Great Britain’s national dishes.
You will love this recipe because it’s just as flavorful and fragrant as the original chicken tikka masala, but it’s in soup form. Every spoonful is warm, comforting and delicious!
The Secret to the Perfect Tikka Masala Soup
The big tip here is to “bloom the spices” since there are so many in this dish and they are vital to its outcome. “Blooming the spices” is a technique often used in Indian cuisine and it’s done at the start, before you really start cooking and putting the dish together. With this technique, you gently heat the spices together in oil. Once infused in oil, the spice flavors more easily spread throughout the dish as it cooks. Another great tip, which will save you time when it comes to the cooked chicken, is to just use meat from a store-bought rotisserie chicken. Easy peasy, time for a soup sure to please me!
How to Make Ahead and Store?
To store, let the soup cool and put it in an airtight container. It’s good in the fridge for 4-5 days. As for the freezer, it’s good for up to 3 months. This recipe also makes for a great meal prep idea, so double (or triple) the batch for an easy meal option for lunch or dinner.
Serving Suggestions
This is soup, so you want to serve it warm/hot. It pairs incredibly well with garlic naan. Basmati rice is another traditional idea, but you could also do a salad. Try this Cucumber and Tomato Salad for instance.
If you enjoyed making this soup and want to explore some more Indian-inspired recipes, take a look at this Indian Butter Chicken, these Tandoori Chicken Burgers or perhaps these Spiced Indian Drumsticks.
Tikka Masala Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 2 cups chicken broth
- 1 can 14 oz crushed tomatoes
- 1 can 14 oz coconut milk
- 2 cups cooked chicken shredded
- Salt to taste
- Fresh cilantro chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until onion is translucent, about 5 minutes.
- Stir in garam masala, cumin, turmeric, ginger, cayenne pepper, and cinnamon. Cook until fragrant, about 1 minute.
- Pour in chicken broth and crushed tomatoes. Bring to a simmer.
- Stir in coconut milk and shredded chicken. Season with salt to taste.
- Continue to simmer for 20 minutes, allowing the flavors to meld together.
- Serve hot, garnished with fresh cilantro.
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