Indian-Fusion 35 min

Tikka Masala Soup

Name: Tikka Masala Soup
Total time: 35 min
Yield: 2 servings
Cuisine: Indian-Fusion
Ingredients: 1 lb boneless chicken breast, diced; 3 tablespoons butter; 1 large onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons tikka masala paste; 1 can (28 oz) crushed tomatoes; 1 cup heavy cream; 2 cups chicken broth; 1 can (15 oz) chickpeas, drained; Salt and pepper; Fresh cilantro and naan for serving

high-proteincomfort-foodquickgluten-free

Ingredientsfor 2

460

Cal

36g

Protein

28g

Carbs

24g

Fat

11 lb boneless chicken breast, diced
23 tablespoons butter
31 large onion, diced
44 cloves garlic, minced
51 tablespoon fresh ginger, grated
62 tablespoons tikka masala paste
71 can (28 oz) crushed tomatoes
81 cup heavy cream
92 cups chicken broth
101 can (15 oz) chickpeas, drained
11Salt and pepper
12Fresh cilantro and naan for serving

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Instructions

1
Melt butter in a large pot over medium-high heat. Season chicken with salt and pepper. Cook for 5–6 minutes until lightly browned. Remove and set aside. Add onion to the same pot and cook 6 minutes. Add garlic, ginger, and tikka masala paste. Cook 2 minutes.
2
Add crushed tomatoes, broth, and chickpeas. Bring to a boil, reduce heat, and simmer for 15 minutes. Return chicken to the pot.
3
Stir in cream and simmer 5 more minutes. Season with salt. The soup should be rich, vibrant orange-red, and gently spiced. Garnish with cilantro. Serve with warm naan for dipping.