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Chicken Tikka Soup

The Quirky Foodster Team

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15 minutes
Prep
35 minutes
Cook
4
Servings

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tikka masala paste
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 500 g (1.1 lb) halal boneless chicken thighs, diced
  • 1.2 litres (5 cups) halal chicken stock
  • 100 g (1/2 cup) basmati rice, rinsed
  • 1 carrot, finely diced
  • 100 g (1/2 cup) sweetcorn kernels
  • 100 ml (1/3 cup) single cream or coconut milk (optional)
  • Salt, to taste
  • Fresh coriander, chopped, to garnish
  • Lemon wedges, to serve

Method

  1. Heat the oil in a large saucepan over medium heat. Sauté the onion for 5 minutes until soft.
  2. Add the garlic and ginger, cooking for 1 minute, then stir in the tikka paste, cumin and chilli powder, cooking for 2 minutes until fragrant.
  3. Add the diced chicken and cook for 5 minutes, stirring, until sealed on all sides.
  4. Pour in the stock and bring to a boil. Add the rice and carrot, then reduce heat and simmer for 18-20 minutes until the rice and chicken are cooked through.
  5. Stir in the sweetcorn and cream or coconut milk, if using. Simmer for a further 5 minutes.
  6. Season with salt to taste. Ladle into bowls, garnish with coriander, and serve with lemon wedges.

Introduction: A South Asian fusion favourite, chicken tikka soup takes the smoky, spiced flavours of grilled tikka chicken
and turns them into a warming, brothy rice soup. It reflects the South Asian tradition of adapting beloved
grill and curry flavours into new formats, and is commonly found in home kitchens and halal restaurants
across Pakistan and India as a comforting starter, especially during colder months.

Cultural Background: A South Asian fusion favourite, chicken tikka soup takes the smoky, spiced flavours of grilled tikka chicken
and turns them into a warming, brothy rice soup. It reflects the South Asian tradition of adapting beloved
grill and curry flavours into new formats, and is commonly found in home kitchens and halal restaurants
across Pakistan and India as a comforting starter, especially during colder months.

Tips: Toasting the tikka paste briefly in oil before adding liquid deepens its flavour. For a smokier taste, grill the chicken pieces first before adding to the soup. Adjust the stock quantity for a thinner or thicker soup, depending on preference.

Variations: Omit the cream for a lighter, dairy-free version with a slightly more tomato-forward broth. Add cooked lentils for extra body and protein. Use leftover grilled tikka chicken instead of raw, adding it in the last 5 minutes of cooking.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of stock or water as the rice will
continue to absorb liquid on standing.

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