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Bowl of Chicken Tikka Masala Soup with Coconut Milk, garnished with cilantro.

Chicken Tikka Masala Soup with Coconut Milk

A creamy and flavorful Chicken Tikka Masala Soup with Coconut Milk, perfect for a chilly evening. This dish combines tender chicken with aromatic spices and rich coconut milk for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed Feel free to substitute with chickpeas or your favorite vegetables for a plant-based option.
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons tikka masala paste
  • 1 can coconut milk (14 oz) Low-fat coconut milk can be used for a lighter version.
  • 4 cups chicken broth
  • 1 can diced tomatoes (14 oz) Include the juices.
  • to taste salt and pepper Adjust according to your taste.
  • for garnish fresh cilantro

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking until fragrant (about 1 minute).
  3. Toss in the cubed chicken breast, stirring to coat with the onion mixture. Cook for 5-7 minutes, turning occasionally until the chicken is lightly browned.
  4. Add the tikka masala paste. Stir it into the chicken until well mixed, allowing it to toast for a minute to enhance the flavor.
  5. Pour in the can of diced tomatoes (with juices), the coconut milk, and chicken broth. Stir well to combine all ingredients and season with salt and pepper to taste.
  6. Bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for 20-25 minutes, stirring occasionally until the chicken is cooked through and tender.
  7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Notes

This soup is a fantastic make-ahead meal. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of coconut milk to maintain the creamy texture.