This chicken tikka masala soup represents a warmer, take on the classic Indian dish Chicken Tikka Masala. It boasts a richness and complexity from a delicious blend of spices. Specifically, signatures like garam masala, ginger, turmeric and cumin shine through, complemented brighter notes of cinnamon.
Commonly, the soup features chicken as the base protein. However, there are also vegetable and vegan variations available for broader appeal. Similarly, it makes an excellent comfort food option for cooler weather.
The blend of spices infuse both the chicken and broth with bold flavor. Then, a creamy texture balances the heat and warming spices. Lastly, serving the soup alongside crispy garlic naan or rice allows for soaking up every last drop.
Ingredients
- Boneless skinless chicken thighs
- Garam masala
- Ground turmeric
- Cayenne pepper
- Canola oil
- White onion
- Yellow bell pepper
- Garlic
- Fresh ginger
- Salt
- Chicken broth
- Crushed tomatoes
- Butternut squash or sweet potato
- Coconut cream
- Light brown sugar
- Lime juice
- Baby spinach
- Scallions
How to Make Chicken Tikka Masala Soup
Marinate the Chicken: Start by tossing the chicken thighs with the dry spices (garam masala, turmeric, cayenne pepper, and salt). Let it marinate in the refrigerator for at least 30 minutes (or longer if you have time) to allow the spices to infuse into the chicken.
Brown the Chicken: Heat 2 tablespoons of canola oil in a large pot over medium heat. Once the oil is hot, add the marinated chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate.
Sauté the Vegetables: In the same pot, add the diced onion and yellow bell pepper. Cook until softened, about 5 minutes. Then, add the grated garlic, grated ginger, and remaining salt. Stir and cook for another 1-2 minutes until aromatic.
Add the Liquid and Vegetables: Return the browned chicken to the pot along with any juices. Add the chicken broth, crushed tomatoes, butternut squash (or sweet potato), coconut cream, brown sugar, and lime juice. Stir to combine and bring the mixture to a boil.
Simmer the Soup: Reduce the heat to low and let the soup simmer for 25 minutes, stirring occasionally. This allows the flavors to meld together and the butternut squash to become tender.
Add the Spinach: Stir in the baby spinach and cook for another 2-3 minutes, just until the spinach wilts.
Serve: Ladle the soup into bowls and garnish with thinly sliced scallions for a fresh, crunchy finish. Serve the soup with warm rice or naan for a complete meal.
Pro Tips
Adjusting Spice Level: If you like it spicier, feel free to add more cayenne pepper or a chopped jalapeño during the sautéing process. For a milder version, reduce the cayenne pepper or leave it out entirely.
Chicken Thighs vs. Chicken Breasts: Chicken thighs are recommended for their flavor and tenderness, but you can use boneless, skinless chicken breasts if you prefer leaner meat. Just be mindful that breasts cook faster than thighs.
Coconut Cream vs. Coconut Milk: For a thicker, richer texture, coconut cream is ideal. However, if you prefer a lighter soup, you can substitute it with coconut milk. Just be aware that the soup will be a little less creamy.
Adding Veggies: For a heartier soup, you can add more vegetables, such as carrots, zucchini, or peas. Just chop them into small pieces and add them with the butternut squash.
Vegan or Vegetarian Option: For a vegan or vegetarian version, substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. The coconut cream will still provide the richness, and the spices will give the soup plenty of flavor.
Ingredient Notes
Butternut Squash: Adds a natural sweetness that balances the spices in the soup. If you can’t find butternut squash, sweet potatoes are a great substitute.
Coconut Cream: This is different from coconut milk and is thicker, providing more richness. If you can’t find coconut cream, you can use full-fat coconut milk but reduce the amount of broth to maintain the creamy texture.
Spices: Garam masala is a key spice in this soup. If you don’t have garam masala on hand, you can make a quick substitute with a blend of cumin, coriander, cardamom, and cinnamon.
Storage Instructions
Refrigerating: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freezing: This soup can be frozen for up to 3 months. Let the soup cool completely, then transfer it into a freezer-safe container. When reheating, be sure to add fresh spinach and garnish just before serving.
Reheating: Reheat the soup gently over low heat on the stovetop to prevent overcooking. You can also microwave it in short bursts, stirring between intervals.
FAQs
Can I make Chicken Tikka Masala Soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator for 3-4 days. In fact, the flavors deepen and improve after a day or two, making it even better.
Can I make this soup spicier?
Absolutely! You can increase the amount of cayenne pepper, add a chopped jalapeño, or even stir in some hot curry paste for extra heat.
Can I make this soup vegan?
Yes, you can make it vegan by substituting the chicken with chickpeas or tofu and using vegetable broth instead of chicken broth. Coconut cream will still add the necessary richness.
What can I serve this soup with?
Chicken Tikka Masala Soup pairs perfectly with naan, rice, or even quinoa for a complete meal. You can also serve it with a side of cucumber raita to balance the spice.
Can I freeze Chicken Tikka Masala Soup?
Yes, the soup freezes well for up to 3 months. Be sure to store it in an airtight container, and add fresh spinach when reheating.
More Recipes
Chicken Tikka Masala Soup
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 2 tablespoons canola oil
- 1 cup diced white onion
- 1 cup chopped yellow bell pepper
- 3 large cloves garlic
- 1 tablespoon grated fresh ginger
- ½ teaspoon salt
- 4 cups lower-sodium chicken broth
- 1 15 ounce can no-salt-added crushed tomatoes
- 1 cup chopped butternut squash
- ¾ cup coconut cream
- 1 tablespoon packed light brown sugar
- 1 tablespoon fresh lime juice
- 6 cups baby spinach
- Thinly sliced scallions
Instructions
- Marinate the Chicken: Start by tossing the chicken thighs with the dry spices (garam masala, turmeric, cayenne pepper, and salt). Let it marinate in the refrigerator for at least 30 minutes (or longer if you have time) to allow the spices to infuse into the chicken.
- Brown the Chicken: Heat 2 tablespoons of canola oil in a large pot over medium heat. Once the oil is hot, add the marinated chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate.
- Sauté the Vegetables: In the same pot, add the diced onion and yellow bell pepper. Cook until softened, about 5 minutes. Then, add the grated garlic, grated ginger, and remaining salt. Stir and cook for another 1-2 minutes until aromatic.
- Add the Liquid and Vegetables: Return the browned chicken to the pot along with any juices. Add the chicken broth, crushed tomatoes, butternut squash (or sweet potato), coconut cream, brown sugar, and lime juice. Stir to combine and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for 25 minutes, stirring occasionally. This allows the flavors to meld together and the butternut squash to become tender.
- Add the Spinach: Stir in the baby spinach and cook for another 2-3 minutes, just until the spinach wilts.
- Serve: Ladle the soup into bowls and garnish with thinly sliced scallions for a fresh, crunchy finish. Serve the soup with warm rice or naan for a complete meal.