Tikka Chicken Masala Soup

Tikka Chicken Masala Soup with tender, marinated chicken and a creamy, flavorful broth that captures all the essence of classic tikka masala, this soup offers a cozy twist on a beloved favorite. Why go out when you can enjoy this incredible flavor at home? Get ready for a bowlful of comfort that’s hard to beat.

Chicken Tikka Masala Soup takes the best of a classic dish and turns it into a cozy, flavorful experience. Tender, yogurt-marinated chicken chunks, pan-seared or grilled for a smoky aroma, are simmered in a creamy, spiced tomato-onion broth. This soup perfectly combines the rich flavors of tikka masala in every spoonful, offering a warm and delicious twist that’s hard to resist.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Chicken pieces
• Chicken broth
• Garlic and ginger paste
• Lemon
• Tomatoes
• Onion
• Heavy cream
• Plain yogurt

Tikka Chicken Masala Spice mix

• Turmeric
• Paprika
• Cumin powder
• Coriander powder
• Garam masala
• Kashmiri chili powder

How to make Tikka Chicken Masala Soup

Prepare the Chicken:

• Start by cutting the boneless chicken into bite-sized pieces, about 1-inch cubes. This size will help the chicken cook evenly and quickly.
• Place the cut chicken pieces in a large mixing bowl. Add 2-3 tablespoons of plain yogurt, a teaspoon of garlic and ginger paste, and squeeze in the juice from half a lemon. The yogurt will help tenderize the chicken, while the garlic, ginger, and lemon add flavor.
• Sprinkle in a tablespoon or two of tikka chicken spice mix (if you have it; otherwise, use a mix of ½ teaspoon each of turmeric, paprika, cumin powder, coriander powder, garam masala, and Kashmiri chili powder for a similar taste).
• Mix everything thoroughly so the chicken pieces are well-coated with the yogurt, spices, and lemon juice. Cover the bowl and let the chicken marinate for at least 30 minutes, or up to an hour if you have more time. This marination helps infuse the chicken with flavor.

Cook the Chicken:

• In a large pot, heat 1-2 tablespoons of cooking oil over medium-high heat.
• When the oil is hot, add the marinated chicken pieces in a single layer. Let them cook without stirring for a couple of minutes to allow a golden crust to form.
• Flip the chicken pieces and cook until golden brown on both sides. The goal here is to sear the chicken, not to cook it all the way through. Once browned, remove the chicken from the pot and set it aside on a plate.

Sauté the Onion:

• In the same pot, add a little more oil if needed. Add 1 finely chopped onion and cook it over medium heat, stirring occasionally. Sauté the onion for about 5 minutes, or until it becomes soft and translucent. This will add sweetness and depth to the soup base.

Add the Tomatoes:

• Take 3-4 tomatoes and grate them, or finely chop them if grating isn’t an option.
• Add the grated tomatoes to the pot with the onions. Stir and let the tomatoes cook for about 5 minutes with the lid off, until they break down and blend into the onions, forming a thick, fragrant gravy. If you can’t grate the tomatoes, you can still use a stick blender to smooth out the soup.

Make the Soup Base:

• Pour in chicken broth to add depth and richness to the soup. Then add ½ cup of heavy cream, stirring gently to combine. The cream will add a smooth, luxurious texture to the soup.
• Return the seared chicken pieces to the pot. This step allows the chicken to finish cooking in the flavorful broth.

Season and Simmer:

• Sprinkle in a little more of the tikka chicken spice mix or a small pinch of each spice you used in the marination (turmeric, paprika, cumin powder, coriander powder, garam masala, and Kashmiri chili powder) to enhance the flavor.
• Lower the heat to medium or medium-low and let the soup simmer for about 10 minutes. This will allow the flavors to meld together, and the chicken will absorb the spices.

Final Taste and Serve:

• Before serving, do a quick taste test. Add a pinch of salt or an extra squeeze of lemon juice if needed, to balance the flavors.
• Once it tastes just right, your Tikka Chicken Masala Soup is ready to be served.

Tips and mistakes to avoid for beginner cooks

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. You can blend the sauce for fine velvety texture if you want and sift it to remove any lumps before adding the chicken pieces into the soup.
3. Use a thick plain yogurt to marinate the chicken, if you use a runny one the marinate might not stick to the chicken resulting in flavorless chicken.
4. You can grill your chicken to add on the smoky flavor if you like.

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How to store leftover tikka chicken masala soup

To store your Tikka Chicken Masala Soup, first let it cool to room temperature, then transfer any leftovers to an airtight container. It will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months if you’d like to enjoy it later.

Reheating Instructions

• From the fridge: Reheat on the stovetop over medium heat in a saucepan, or use the microwave until warmed through.
• From the freezer: Thaw the soup in the fridge, then reheat using one of the methods above. If the soup seems too liquid, allow it to simmer uncovered over medium heat until it reaches the desired thickness.”