Home Chicken Tikka Masala Soup

Chicken Tikka Masala Soup

Serves 8

Ingredients for Chicken

  • 2 pounds of chicken breast or tenders, cubed
  • 1/4 cup coconut milk (can substitute yogurt)
  • 2 TBSP lemon juice
  • 5 garlic cloves, minced
  • 1 TBSP of freshly minced ginger
  • 1 tsp kosher salt
  • 2 tsp garam masala spice blend (or make your own using 1 TBSP cumin, 1/2 TBSP each of coriander, black pepper, and cardamom; 1 tsp cinnamon; 1/2 tsp each of nutmeg and cloves)

Ingredients for Soup

  • 2 TBSP ghee
  • 2 medium onions, diced
  • 3 bell peppers, chopped
  • 5 garlic cloves, minced
  • 2 TBSP of freshly minced ginger
  • 3 Serrano peppers, minced (omit if you don’t tolerate spicy food)
  • 1.5 tsp garam masala spice blend
  • 2 tsp kosher salt
  • 2 cans of crushed tomatoes, 28 oz. each
  • 32 oz. of chicken stock
  • 1/4 cup tomato paste
  • 3 bay leaves
  • 1 TBSP coconut sugar or honey (omit if on Whole30)
  • 3/4 cup canned coconut milk
  • Fresh cilantro to garnish


  1. Mix all ingredients for chicken into a marinade. Coat chicken cubes thoroughly. Marinate in fridge for at least 2-3 hours and up to 24 hours.
  2. For soup, heat coconut oil in Dutch oven over medium heat. Once oil is hot, add onions and cook for several minutes. Add bell peppers and cook until vegetables start to soften, 6-8 minutes. Add garlic, ginger, and Serrano pepper and cook an additional 2-3 minutes. Add garam masala and salt. Cook for 30 seconds and stir constantly until fragrant. Add canned tomatoes, chicken stock, tomato paste, bay leaf, coconut sugar, and coconut milk. Bring to a boil, then reduce the heat. Simmer for 15-20 minutes.
  3. While soup is cooking, cook the chicken. Preheat the oven to 425 F. Spread marinated chicken onto a foil-lined baking pan and bake for 10-12 minutes until cooked through.
  4. Once soup is done cooking, working in batches, transfer the soup to a blender and purée until smooth. Pour soup into serving bowl and toss in cooked chicken. Season to taste and garnish with cilantro.