Description
This Chicken Tikka Masala Soup is creamy and full of flavor with a hint of spice. It's a one pot soup recipe, that cooks in about an hour. Serve it with a piece of naan bread for an easy lunch or dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1/2 cup plain greek yogurt
- 1 tablespoon garam masala spice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ginger, peeled and grated fine on microplane zester
- 15 ounce can tomato sauce
- 32 ounce container Chicken Stock
- 1 dried bay leaf
- 1 cup heavy cream
- 1.5 cups cooked Jasmine or Basmati Rice
- 1/4 cup fresh cilantro, minced
- Optional: Lime wedges and Naan bread for serving
Instructions
- Slice the chicken thighs into 1 inch pieces and add to a large bowl.
- Top the chicken with yogurt, garam masala, cumin, paprika, red pepper flakes and salt. Stir to combine and allow the chicken to sit in the marinade for 15 minutes.
- Place a dutch oven on the stovetop over medium low heat. Add the olive oil to the pan and toss in the onions. Cook for 3 to 4 minutes, stirring frequently.
- Increase the stovetop heat to medium. Toss in the chicken and yogurt marinade and cook for 3 to 4 minutes, then flip the chicken and cook an additional 3 minutes. Add in the garlic and grated ginger and cook for 60 seconds.
- Stir in tomato sauce. Pour in Chicken Stock and toss in the bay leaf. Cover and bring to a low boil. Stir and reduce the heat to low. Cover and cook for an additional 20 minutes.
- Pour in heavy cream and stir. Then, add in the cooked rice. Cover and cook for 10 minutes.
- Serve into bowls and top with cilantro and/or lime wedges. Warm naan bread is fantastic for the dipping into the soup. Enjoy!
Notes
- If there is a lot of extra fat on the chicken thighs, trim them up a bit.
- When cooking the onions, you're looking for a softened, translucency with no browning. Reduce the heat if needed.
- The chicken thigh meat doesn't need to be cooked entirely when sautéing with the onions. It will continue to cook in the soup.
- Prep Time: 5 minutes
- Marinating Time: 15 Minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: Indian