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 tablespoon Ghee, Butter, or Avocado Oil; 1 tablespoon Ginger (grated or minced; I used 3 frozen Crushed Ginger Cubes from Trader Joe's); 6 cloves Garlic (minced); 1 White Onion (chopped); 1 tablespoon Kosher 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 ); Fresh Cilantro (to serve); Garlic Naan (optional to serve but highly encouraged - see notes for recipe); 1 teaspoon Cumin; 1 teaspoon Turmeric; 2 teaspoon Coriander; 2 teaspoon Paprika; 1 teaspoon Chili Powder; 2 teaspoon Garam Masala; 1/2 teaspoon Cayenne; 1/2 teaspoon 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: Tue, 18 Nov 2025 07:03:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories458.5 kcal (23%)

Total Fat30.3 g (43%)

Carbs23.1 g (9%)

Sugars7.5 g (8%)

Protein23.2 g (46%)

Sodium2058.6 mg (103%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonGhee

Butter, or Avocado Oil

1 tablespoonGinger

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

1 tablespoonKosher Salt

or to taste, divided

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

Fresh Cilantro

to serve

Garlic Naan

optional to serve but highly encouraged

1 teaspooncumin

1 teaspoonturmeric

2 teaspooncoriander

2 teaspoonpaprika

1 teaspoonchili powder

2 teaspoongaram masala

½ teaspooncayenne

½ teaspooncinnamon

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.

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