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Creamy Tikka Masala Soup
Ready for an easy-to-make dish that’s BIG actually HUGE on flavor?
‘Masala’ means a mixture of spices, and you will absolutely love this aromatic and comforting soup.
I completely ADORE Chicken Tikka Masala. My 15-year-old daughter has recently developed a genuine love for Indian food, so we occasionally stop at a favorite restaurant together when we’re out and about. I enjoy trying different things each time, and I love that Syd is branching out and becoming open and eager to try new (to her) foods.
This masala soup was created one afternoon when I was craving Chicken Tika Masala and had a bunch of leftover cooked chicken in the fridge. Most of these ingredients are basic items that I often have on hand, so this is a good way to quickly use up that leftover chicken or turkey meat with a much different flavor profile than our typical soups.
While I understand this isn’t a traditional preparation for chicken masala (being that it’s soup), I HIGHLY recommend that you try this out if you enjoy soup + masala spice and flavors as I do!
I’m in love with the high protein + flavorful spices here! Loads of cozy, complex flavors, and variety happening in this pot.
I make soup quite often for many reasons, but especially because it’s very satisfying, nourishing, and an economical choice for our large family.
Hope you enjoy it too! ❤
Soup always tastes even better the next day. This soup stays great refrigerated for 3 days or frozen for up to 2 months.
Garam Masala is a spice mix that is used in many popular Indian dishes. The ingredients and preparation of the spices differ from region to region. I purchased this spice mix from my local grocery store, but there are lots of recipes online to make your own mix as well.
🍖Try this with our Homemade Bone Broth Recipe.
- 1 Tbsp unrefined coconut oil
- 1 large onion, diced
- 4 garlic cloves, pressed or grated
- 1 Tbsp garam masala spice mix
- 1 tsp ground ginger, or 1 Tbsp grated fresh ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp chili flakes
- 2 cups chicken bone broth
- 1 x 28 oz can crushed tomatoes
- 1 x 14 oz can full-fat unsweetened coconut milk
- sea salt and ground pepper, to taste
- 3 cups leftover cooked chicken or turkey, shredded or chopped
- a small bunch of fresh cilantro, minced
- fresh lime slices, garnish
Heat the oil in a large Dutch oven or Stockpot over medium heat.
Sauté the onion until it softens, 3-4 minutes.
Add in the minced garlic and all of your seasonings, including a tiny pinch of sea salt and freshly ground black pepper, then cook for 1 minute, stirring constantly.
Stir in the broth, crushed tomatoes, and coconut milk. Allow your soup to simmer over medium-low heat for 20-30 minutes, stirring occasionally to combine all the flavors.
Use an immersion blender to blend your soup until smooth. This step is completely optional, but it gives the soup an ultra-creamy texture.
Stir in your shredded or chopped, leftover meat and allow it to heat through.
Garnish with freshly chopped cilantro and serve with fresh lime wedges.
Enjoy while hot.