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Tikka Masala Soup

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Calories: 429
speckled ceramic bowl of homemade tikka masala soup topped topped with fresh cilantro

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

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.

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!

speckled ceramic bowl of tikka masala soup with a blue linen

Tikka Masala Soup

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Calories: 429



  1. Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant.
  2. Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Simmer for 30 minutes.
  3. Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 429
  • Protein 32 g
  • Carbohydrates 16 g
  • Total Fat 26 g
  • Dietary Fiber 6 g
  • Cholesterol 73 mg
  • sodium 968 mg
  • Added Sugars 10 g

Tikka Masala Soup

Questions & Reviews

Join the discussion below.

  • Sharon Nobs-Harris

    Is there someway I can use coconut milk instead. I used 400g (14oz) of Creamed Coconut and my soup was really a sauce... hahahahaha... I think I maybe should have used MUCH less of this creamed coconut. I can't seem to find canned coconut cream here in Switzerland :( even in the lovely article for the soup it kept mentioning on more than one occasion - coconut 'milk' giving it "a velvety texture" then getting to the 'jump to recipe' it calls for coconut cream... can someone please clear it up for me.... milk or cream...

    You can use a can of coconut milk instead!

  • Emily Fitzsimmons

    Do the spices need to be whole, or is preground fine? ie ground cumin vs cumin seeds?

    ground is great! Enjoy!

  • Kimi Hardesty

    Just ordered the garam masala spice mix. Wondering-the mix already has tumeric, cinnamon and ginger, but you do want to add those additional amounts, correct?

    Yes. We add the additional spices to this recipe. Hope you enjoy it! -Holly

  • Sharla Hulsey

    Do you really mean two POUNDS of shredded chicken in a four-serving soup??

    Yes. 2 lbs raw chicken will cook down and shred into about the amount you would get off a rotisserie chicken. Because this is a Tikka Masala "Soup" the main components are the soup base and the chicken. There is nothing else that bulks up the soup. Does that make sense? You can use less if you'd like. Hope you enjoy it!

  • Sharon Nobs-Harris

    This recipe is a staple now in our house with making it at least 8 times !! we LOVE IT !! I have made it according to the recipe and it's marvelous... the first try turned out more like a sauce as opposed to a soup because I used the wrong coconut cream, but have found the proper one and now all is great... I just wanted to add/ask is there any suggestions for veggie style... maybe zucchini ? but what other veg can be added... I'd like 2 veggies in there... maybe some red peppers also to add color ?

  • Kaylyn

    This was so lovely. Added a bit more spice and peas and potatoes to bulk it up some. Served with flatbread. Will be adding to my regular rotation!

    yay! glad you liked it!

  • Debbiensync

    Thanks for sharing this, a classic!It’s good that people are adjusting the type of liquid content to their taste when talking about cream/milk/resource of it, etc. It’s interesting to stick to tradition though yet we do love to try out things and work with what we prefer, as it’s beyond what we are used in the U.S.A. BTW I discovered Garma Masala winter, 2019/2020 in similar recipe and now keep it now in stock 24/7. I did try substituting a pitiful mix first time around as I did not have GM, researched it i.e., Googled it’s content, and though what I came up w/ out of the spices was still good it’s nowhere near what it’s like when using the real thing. Stay well!

    Glad you liked it! Thanks for letting us know!

  • Jeremy McConnell

    Thanks for the recipe! This was so amazing, I couldn't help myself but to 3 bowls!

    You know that's what we like to hear!

  • Athena Monica Hinkhouse

    Yum! I added a cauliflower, green beans, Yukon gold potatoes, kale,and celery. Delicious!