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Chicken Tikka Masala Soup

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.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine American, Indian
Servings 4

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.

Notes

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.
Keyword Chicken Curry Soup, Easy Tikka Masala Soup, Indian Spiced Soup, Tikka Masala Curry Soup