This Chicken Tikka Masala Soup has everything you love in the classic Indian favorite but in soup form! It’s creamy, spicy and incredibly comforting —oh, and have I mentioned big on flavor?
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
My love for Indian food runs deep, and I sometimes add Indian spices to dishes even when they’re not authentic recipes just because I adore them.
Enter this chicken tikka masala soup — even though it might not be a traditional recipe, the flavors are simply amazing and slurping it is a truly comforting experience.
So, if you love chicken tikka masala but want to try something different, this recipe’s for you!
Why you’ll love chicken masala soup
- A perfect mix of savory and spicy
- Dairy-free yet super creamy
- Takes the concept of comfort food to a whole new level!
What you’ll need
Coconut oil — For sautéing the aromatics
Aromatics — Onion, garlic, fresh ginger and red chili pepper set up the perfect flavor base for the soup.
Spices — A mix of garam masala, cumin, coriander, and turmeric for a classic tikka masala flavor
Crushed tomatoes — You can substitute with diced tomatoes or canned plum tomatoes crushed by hand.
Coconut milk — I used full-fat coconut milk for extra flavor. If you don't need to make the soup dairy-free, you can substitute with heavy cream.
Chicken stock — Low sodium is best for control over the overall saltiness.
Cooked chicken — Any leftover shredded chicken or rotisserie chicken works. If you don’t have any, pop some chicken fillets in the air fryer with your favorite spices, then shred and add to the soup.
Or you can go for these super easy air fryer chicken bites that are ready in just a bit over 15 minutes.
Fresh cilantro — For that perfect pop of color and bright flavor!
Pro tip
For even more flavor, use whole spices. Toast them in a dry pan over low heat for a minute or two, then grind.
How to make chicken tikka masala soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the coconut oil in a large pot, sauté onion until soft, then add the garlic, ginger, and chili and continue to cook until fragrant.
Stir in the garam masala, cumin, coriander, and turmeric and cook until the spices release their flavor.
Add the crushed tomatoes, coconut milk, and chicken stock. Bring to a boil, then simmer for 10-15 minutes.
Puree the soup with an immersion blender, then add the cooked chicken pieces and season. Garnish with fresh cilantro and serve hot.
Substitutions and variations
- Make the soup vegan by swapping the chicken for chickpeas and using vegetable stock instead of chicken stock.
- Use your favorite curry powder instead of the spice mix if that’s what you have on hand.
- Add some more veggies like bell pepper, zucchini, cauliflower, or peas for extra nutrition.
Recipe notes and tips
- Skip the blending step if you like your soup chunky.
- Add some extra coconut milk or coconut cream for an even creamier soup.
- If the soup is too thick for your liking, you can add more chicken stock to thin it out.
What to serve with chicken tikka masala soup
- Warm and fluffy naans are just perfect for scooping up all that creamy goodness.
- Serve the soup with some basmati rice, which does a great job of soaking up the flavors.
- Other great ideas include poppadoms for a touch of crunchiness or samosas for a heartier meal.
- Top the soup with a dollop of yogurt for extra creaminess and to balance the spiciness.
Leftovers and storage
- Chicken tikka masala soup keeps well in the fridge for up to three days.
- Reheat it in the microwave or on the stove over medium heat.
- To freeze the soup, let it cool completely before transferring to freezer-safe containers and store for up to two months.
If you’ve tried this chicken tikka masala soup recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Chicken Tikka Masala Soup
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon ginger, finely chopped
- ½ small fresh red chili pepper, finely chopped
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 can (13.5 fl. oz / 400 ml) coconut milk
- 4 cups (1000 ml) chicken stock
- 2 cups (300 g) cooked chicken, shredded
- ¼ cup (4 g) fresh cilantro, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the coconut oil in a large pot or Dutch oven and sauté the onion for 2-3 minutes over medium heat until it begins to soften.2 tablespoons coconut oil1 medium onion
- Add the garlic, ginger and red chili pepper and continue to cook for 1-2 minutes, stirring often.2 large garlic cloves1 tablespoon ginger½ small fresh red chili pepper
- Stir in the garam masala, ground cumin, coriander and turmeric and cook for a minute until the spices are fragrant.2 tablespoons garam masala1 teaspoon ground cumin1 teaspoon ground coriander½ teaspoon ground turmeric
- Next, add the crushed tomatoes and coconut milk and stir to combine. Pour the chicken stock and bring to a boil, then lower the heat and cook for 10-15 minutes.
- Turn off the heat and use a hand-held blender to puree the soup.
- Turn the heat back on and add the cooked chicken. Simmer for a couple of minutes until the chicken is cooked through.2 cups cooked chicken
- Adjust the seasoning to taste and stir in the fresh cilantro. Serve hot, with extra fresh cilantro on top and lime wedges if you like.¼ cup fresh cilantroSalt and freshly ground black pepper to taste
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Sandra says
Tried this tonight. It’s so delicious just as written. I added the whole chili because we like a little more heat.
Alice says
I'm so glad to hear you enjoyed the soup, Sandra!
Mary Anne says
Tried this last night and it was a hit! I made it spicier because that's how I like my curries.
Alice says
I'm so glad you loved the soup, Mary Anne! Extra spicy sounds so good!