Chicken Tikka Masala Soup
Chicken Tikka Masala Soup
Course: Soup, Lunch, Dinner
Ingredients:
For the Soup:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons tikka masala paste (store-bought or homemade)
1 can (14 ounces) diced tomatoes
4 cups chicken broth
1 cup heavy cream
Salt and black pepper to taste
Fresh cilantro leaves, for garnish
For the Tikka Masala Seasoning:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to your spice preference)
1/4 teaspoon turmeric
Instructions:
In a large soup pot, heat the vegetable oil over medium-high heat.
Add the chicken pieces and cook until they are browned and fully cooked, about 5-7 minutes. Remove the cooked chicken from the pot and set it aside.
In the same pot, add the finely chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes or until the onion is soft and translucent.
Combine the ground cumin, ground coriander, paprika, cayenne pepper, and turmeric in a small bowl. This will be your tikka masala seasoning mix.
Stir in the tikka masala paste and the tikka masala seasoning mix into the pot. Cook for about 2-3 minutes to release the flavors.
Add the can of diced tomatoes with their juices to the pot. Stir well.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 10-15 minutes, stirring occasionally.
Use an immersion blender or transfer the soup to a regular blender (in batches if necessary). Blend until the soup is smooth.
Return the cooked chicken pieces to the pot.
Pour in the heavy cream and stir well. Cook for an additional 5-7 minutes until the soup is heated through.
Season the soup with salt and black pepper to taste.
Garnish with fresh cilantro leaves.
Serve the Chicken Tikka Masala Soup hot, with naan or over rice for a complete Indian-inspired meal.
