Chicken Tikka Masala Soup

Name: Chicken Tikka Masala Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 2 tbsp Ghee, Butter, or Avocado Oil; 1 tbsp Ginger (grated or minced; I used 3 frozen Crushed Ginger Cubes from Trader Joe's); 6 cloves Garlic (minced); 1 White Onion (chopped); 1 tbsp Salt (or to taste; divided); 28 oz San Marzano Whole Peeled Tomatoes (1 can); 2.5 cups Chicken Broth; 1 cup Heavy Cream; 3 cups Rotisserie Chicken (or about 1 rotisserie chicken; shredded ); Cilantro (to serve); Garlic Naan (optional to serve but highly encouraged - see notes for recipe); 1 tsp Cumin; 1 tsp Turmeric; 2 tsp Coriander; 2 tsp Paprika; 1 tsp Chili Powder; 2 tsp Garam Masala; 1/2 tsp Cayenne; 1/2 tsp Cinnamon

5 steps

Prep:15minCook:45min

A soup version of one of my favorite dishes - Chicken Tikka Masala! This soup is full of spices. It's savory, creamy, and spicy. Dunk some buttery garlic naan into the soup and dig in!

Updated at: Sat, 23 Nov 2024 22:26:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories458.9 kcal (23%)

Total Fat30.3 g (43%)

Carbs23.3 g (9%)

Sugars7.3 g (8%)

Protein23.2 g (46%)

Sodium2291.4 mg (115%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 TbspGhee

Butter, or Avocado Oil

1 TbspGinger

grated or minced, I used 3 frozen Crushed Ginger Cubes from Trader Joe's

1 TbspSalt

1 x 28 ozSan Marzano Whole Peeled Tomatoes can

2 ½ cupschicken broth

1 cupheavy cream

3 cupsRotisserie Chicken

or about 1 rotisserie chicken, shredded

Cilantro

to serve

Garlic Naan

optional to serve but highly encouraged

1 tspcumin

1 tspturmeric

2 tspcoriander

2 tsppaprika

1 tspchili powder

2 tspgaram masala

½ tspcayenne

½ tspcinnamon

Instructions

Step 1

Heat ghee in a Dutch Oven or large pot over medium heat. Add the ginger, garlic, and onion. Sprinkle in a pinch of salt. Cook for 7 minutes until fragrant and softened, stirring occasionally.

Step 2

Meanwhile, combine all seasonings in the spice mix in a bowl. Pour into the Dutch Oven and stir to combine. Cook for 2 minutes.

Step 3

Pour in the tomatoes and chicken broth. Bring to a boil. Lower the heat to medium low to simmer. Cover the pot and simmer for 30 minutes.

Step 4

Remove the lid and turn off the heat. Immersion blend or transfer to a blender. Blend until smooth. Pour in the heavy cream and stir to combine. Stir in the shredded chicken. Season to taste with salt.

Step 5

Serve immediatly with cilantro and garlic naan.

View on Carol Bee Cooks

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