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    Tikka Masala Soup

    January 30, 2025

    We took classic Indian chicken tikka masala and turned it into a soup that is the definition of cozy. Slurping encouraged.

    speckled ceramic bowl of homemade tikka masala soup topped topped with fresh cilantro

    A Chicken Tikka Masala Recipe That’s Cozy as Your Favorite Pair of Socks

    Inspired by classic Indian chicken tikka masala, we dreamed up a soup recipe built around the iconic flavors of that dish. Say hello to a new weeknight favorite—chicken tikka masala soup! The warm and grounding flavors of garam masala, ginger, turmeric, cumin, and cinnamon infuse the tikka masala sauce-inspired soup base. Coconut milk adds a velvety texture to the broth without a adding any dairy, making it Whole30-approved. Add this easy, healthy soup recipe to your weekly dinner rotation and your family will thank you!

    white enamel pot of whole 30 approved tikka masala soup
    hands scooping chicken out of a pot of tikka masala soup with a wooden spoon

    What is Tikka Masala?

    Tikka masala is a classic Indian dish you’ve probably heard of before. Juicy pieces of chicken are simmered in a tomato and yogurt or cream-based sauce with a slew of fragrant spices added. Garam masala is a key competent to the recipe and while there are countless variations of this spice blend, it is known for his warming qualities. A few spices are nearly always included in this classic Indian spice blend—black pepper, dried chilies, cinnamon, cardamon, and coriander, which gives the tikka masala a warm, earthy flavor.

    bowl of tikka masala soup with a linen and two gold spoons

    How to Make Tikka Masala Soup

    This tikka masala soup comes together rather effortlessly and is truly, magically all the things—healthy, comforting and delicious.

    1. Make your kitchen smell heavenly by sautéing garlic and onion in coconut oil.
    2. Next, bloom the spices! This doesn’t mean planting them and waiting til spring. To “bloom” the spices means to warm the spices a bit over a relatively dry heat to awaken their fragrance. It’s often used in Indian cuisine, and this tikka masala soup is no exception, trust us on this one.
    3. Pour in chicken stock, coconut milk, and tomatoes. Inhale the intoxicating aroma as the soup simmers!
    4. Immersion blender, how we love you! Purée the soup until it’s lusciously creamy.
    5. Finish the tikka masala soup recipe with shredded chicken from a store-bought rotisserie chicken—our favorite weeknight chicken soup shortcut!
    speckled ceramic bowl of tikka masala soup topped with fresh cilantro
    hand dipping fresh naan into a bowl of healthy tikka masala soup

    Tools You’ll Need

    Four Comforting, Healthy Soup Recipes

    These favorite soup recipes are as comforting and healthy as this chicken tikka masala recipe.

    speckled ceramic bowl of tikka masala soup with a blue linen

    A Tikka Masala That Checks All the Boxes

    Whole 30 approved? Creamy, hearty and hot? Check and check. If you make this chicken tikka masala soup, be sure to post a picture to Instagram and tag @themodernproper and #themodernproper so we can celebrate your dinner win along with you. Happy eating!

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    Tikka Masala Soup Recipe

    Updated January 30, 2025

    • Serves:  6
    • Prep Time:  5 min
    • Cook Time:  35 min
    • Calories:  325
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    Ingredients

    • 2 tablespoons coconut oil
    • 1 small yellow onion, diced
    • 3 garlic cloves, minced
    • ½ teaspoon cayenne pepper
    • 1 tablespoon garam masala
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cumin
    • 1 teaspoon turmeric
    • ½ teaspoon cinnamon
    • 2 cups chicken stock
    • 1 (28-ounce) can crushed tomatoes
    • 1 (14-ounce) can full-fat coconut milk
    • Kosher salt, to taste
    • Freshly cracked black pepper, to taste
    • 4 cups cooked, shredded chicken
    • Cilantro leaves, for serving, optional

    Method

    1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant about 1 minute more. Stir in the cayenne, garam masala, ginger, cumin, turmeric, and cinnamon and cook, stirring until fragrant, 1 minute longer.

    2. Add the chicken stock, crushed tomatoes, and coconut milk (reserve ¼ of the coconut milk to drizzle on the soup if desired) and bring to a simmer over high heat. Simmer for 20 minutes, until the flavors have melded. Remove from the heat. 

    3. Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the shredded chicken. Season to taste with salt and pepper.

    4. Ladle the soup into bowls. Drizzle with reserved coconut milk, and garnish with cilantro leaves, if using. 

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 325
    • Protein 19 g
    • Carbohydrates 9 g
    • Total Fat 19 g
    • Dietary Fiber 3 g
    • Cholesterol 79 mg
    • Sodium 806 mg
    • Total Sugars 6 g

    Tikka Masala Soup

    Questions & Reviews

    Join the discussion below.

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    • Jill

      Have you tried converting this recipe to be made in an instant pot?

      We have not tested this yet.

    • Serena

      Can Tikka Marsala soup be put in freezer after being made and if yes for how long can it stay in freezer.

      Absolutely! It can be frozen for 3 months. Hope you enjoy!

    • addie

      can we use diced tomatoes instead of crushed?

      Sure!

    • Ken

      Being that I serve tikka masala over basmati rice, I would add some cooked basmati rice to the soup also, giving it extra body.

      Would be delicious! Hope you enjoy!

    • Sharon

      Can the soup be frozen?

      We haven't personally tried it yet but it should work fine! Hope you enjoy Sharon!

    • Jill

      Delicious! I was able to convert this over to make in our 6 QT Instant Pot (I sauteed the onions, garlic, & spices per the original recipe directly in the IP. Added the stock & tomatoes & stirred to combine. Then I added the thawed chicken breasts directly on top of the tomato mixture. I changed the IP from sautee to pressure cook - 10 minutes high pressure, followed by 10 minutes natural release; then quick released the remaining pressure. Then I removed the chicken breast after cooking, added the coconut milk, & then used the immersion blender) & it was a success! I froze some leftovers & left another small portion for lunch today. This is definitely going into our meal rotation.

      Thanks Jill, so glad you liked it!

    • Hannah

      Chefs kisss, absolutely delicious! Sauted a yellow bell pepper to blend into the mix and added ramen at the end. Couldnt have been a better choice on a cold winter night!

      Thanks Hannah, we are so glad you loved it!

    • Aaron

      As a home cook, I find most Indian recipes are not very approachable, but this recipe was super easy and super tasty! Cooking was made simple with the use of a rotisserie chicken. I served it with basmati rice and even the pickiest eater in my house loved it.

      YAY! Thanks Aaron, so glad you enjoyed it and found it simple to make!

    • Lisa

      This soup was amazing! We love masala and this soup was cooked in less than 30 minutes with one pot. We added jasmine rice and a couple tablespoons of Greek yogurt bc it was a little spicy for me but other than that it was perfect!

      Thanks Lisa, we are so glad you loved it!

    • Ann

      Oh my gosh, this soup is sooo delicious! I did add some chick peas to bulk it up a bit but the flavor was outstanding. My husband went back for seconds although he said he was full. This soup is definitely going into the regular rotation. Thanks so much for an easy but tasty recipe!

      Thanks Ann Marie, we are so happy you loved it! It's always so exciting when something makes rotation!