Chicken Tikka Masala Soup
This Chicken Tikka Masala Soup combines shredded chicken, tomatoes, warm spices, and heavy cream in a rich, creamy soup inspired by classic chicken tikka masala. Serve with warm naan for dipping.
Servings: 6
Equipment
Ingredients
- 2 tablespoons Ghee or neutral oil
- 1 tablespoon Ginger grated or minced
- 6 cloves Garlic minced
- 1 White Onion chopped
- 1 tablespoon Kosher Salt divided
- 28 ounces San Marzano Whole Peeled Tomatoes 1 can
- 2½ cups Chicken Broth
- 1 cup Heavy Cream
- 3 cups Shredded Chicken
- Fresh Cilantro for serving
Spice Mix
- 2 teaspoons Garam Masala
- 2 teaspoons Paprika
- 2 teaspoons Coriander
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Chili Powder
- ½ teaspoon Cayenne
- ½ teaspoon Cinnamon
Instructions
- Build the base: Heat the ghee in a Dutch oven or large pot over medium heat. Add the ginger, garlic, onion, and a pinch of salt. Cook until softened and fragrant, about 7 minutes.
- Toast the spices: Sprinkle in the spice mix and cook, stirring constantly, until fragrant, about 1 minute.
- Simmer: Stir in the tomatoes and chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes.
- Blend and finish: Remove from the heat and blend until smooth using an immersion blender or carefully transfer to a blender. Stir in the heavy cream and shredded chicken. Season to taste with salt.
- Serve: Garnish with cilantro and serve with garlic naan, if desired.
Video
Notes
- Chicken: Rotisserie chicken works great here. You'll need about 3 cups shredded chicken, which is roughly the meat from 1 rotisserie chicken.
- Ginger: I used 3 frozen crushed ginger cubes from Trader Joe's, which is about 1 tablespoon. Freshly grated ginger can be substituted.
- Tomatoes: Whole peeled tomatoes create the smoothest texture once blended. Crush them with a spoon as they cook if needed
- Adjust the spice level: This soup has a mild-to-medium heat level. Reduce or omit the cayenne pepper for a milder soup.
- Heavy cream: Heavy cream creates the richest texture, but half-and-half can be substituted for a lighter soup.
- Serving suggestion: Serve with warm naan or garlic naan for dipping.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 458kcal | Carbohydrates: 12g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 171mg | Sodium: 1811mg | Potassium: 463mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1240IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 2mg
