Chicken Tikka Masala Soup
Chicken tikka masala soup features all the flavors of the classic Indian dish in a cozy, easy to make soup. This soup comes together with only 5 minutes of active prep and cooks for well under an hour making it a quick option for dinner anytime.
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When we order Indian food, I almost always order chicken tikka masala.
It’s chicken cooked in a rich yet creamy broth full of earthy spices and a bit of heat.
I could eat it every day.
And this chicken tikka masala soup takes all those flavors I love so much and turns them into a brothier soup form of the dish.
It saves time and money over takeout and warms up the chilliest of days with its rich flavors and cozy spices.
Ingredients
To make this you’ll need:
- Olive oil– Or another mild, light colored oil
- Onion– Yellow onion peeled and diced
- Garlic– Minced
- Ginger paste– You can generally find this in the produce section near the herbs.
- Spices– Cayenne pepper, garam masala, ground cumin, turmeric, and ground cinnamon
- Chicken broth– The amount you use may vary a bit based on how thick you want the soup.
- Coconut milk– Full fat. Make sure you are using the canned kind and not the kind from the dairy section.
- Canned diced tomatoes– Make sure you are using unseasoned tomatoes
- Tomato sauce– Plain canned tomato sauce
- Rotisserie chicken– Chopped or shredded
- Basmati rice– Cold, cooked basmati rice. This is perfect for using up your leftover rice.
How to Make
Chicken tikka masala soup is so easy to make!
Just heat the oil in a Dutch oven, or other heavy bottomed pot, over medium high heat.
Once the oil is hot and shimmers, add the onion and sauté it, stirring often, until the onion is soft.
Then stir in the garlic and continue sautéing another 2 minutes.
Add all of the seasonings to the pot and stir to combine and keep cooking another 2-3 minutes.
At this point pour in the tomatoes, sauce, broth, and coconut milk.
Stir it all together until evenly combined.
Bring the soup to a simmer and cook for 30 minutes.
Stir in the chicken and rice until evenly incorporated.
Serve warm with fresh cilantro and a side of naan bread.
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 3 days.
Reheat on the stove top over medium heat and add more chicken broth if needed as the rice will absorb a lot of the liquid.
What does chicken tikka masala soup taste like?
It’s creamy, brothy, and loaded with fragrant spices just like the dish it’s based on!
Tips and Tricks
- The soup is fairly mild in my opinion but if you are sensitive to spice, you can skip the cayenne pepper.
- If you like it spicier, you can always add extra cayenne!
- Naan bread is an absolute must with this soup! You’ll want to sop up every last bit of flavorful goodness!
Other Indian Recipes
Chicken tikka masala soup is a delicious take on the classic beloved dish.
Make it and enjoy!
Looking for other Indian recipes?
Try these:
- Slow Cooker Butter Chicken
- Coconut Basil Chicken Curry
- Grilled Tandoori Chicken Burgers
- Chicken Tikka Masala Recipe
- Slow Cooker Chicken Curry
If you’ve tried this CHICKEN TIKKA MASALA SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken Tikka Masala Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small yellow onion peeled & diced
- 3 tsp minced garlic
- 1/4 tsp cayenne pepper
- 1 tbsp garam masala
- 2 tsp ginger paste
- 1/2 tsp ground cumin
- 1 tsp turmeric
- 1/8 tsp ground cinnamon
- 2-3 cups chicken broth
- 1 14 oz can full fat coconut milk
- 2 14.5 oz cans unseasoned diced tomatoes
- 1 14.5 oz can plain tomato sauce
- 2-3 cups chopped rotisserie chicken
- 2-3 cups cold cooked basmati rice
Instructions
- Add the oil to a Dutch oven, or other heavy bottomed pot, and heat over medium high heat. When hot add the onion and saute, stirring often, until softened- about 3 minutes.2 tbsp extra virgin olive oil, 1 small yellow onion
- Add the garlic, stirring to combine, and continue sautéing another 2 minutes.3 tsp minced garlic
- Add all of the seasonings to the pot and stir to combine. Continue cooking another 2-3 minutes.1/4 tsp cayenne pepper, 1 tbsp garam masala, 2 tsp ginger paste, 1/2 tsp ground cumin, 1 tsp turmeric, 1/8 tsp ground cinnamon
- Add the tomatoes, sauce, broth, and milk to the pot and stir until evenly combined. Bring the soup to a simmer, and cook for 30 minutes.2-3 cups chicken broth, 2 14.5 oz cans unseasoned diced tomatoes, 1 14.5 oz can plain tomato sauce, 1 14 oz can full fat coconut milk
- Stir in the chicken and rice until evenly incorporated.2-3 cups chopped rotisserie chicken, 2-3 cups cold cooked basmati rice
- Serve warm with garnish (if desired).
Notes
- The soup is fairly mild in my opinion but if you are sensitive to spice, you can skip the cayenne pepper.
- If you like it spicier, you can always add extra cayenne!
- Naan bread is an absolute must with this soup! You'll want to sop up every last bit of flavorful goodness!
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
