Step 1: Sauté the Aromatics

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and season with sea salt and black pepper. Cook for 6–8 minutes, stirring occasionally, until the onions are soft and light golden brown.

Step 2: Bloom the Spices

Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant. Add the curry powder, ground cumin, ground coriander, and chilli powder. Cook for another 1–2 minutes while stirring constantly to toast the spices, which releases their essential oils and deepens the flavor of your Weeknight Chicken Tikka Masala Soup.

Step 3: Cook the Chicken

Season the chicken pieces with sea salt and pepper. Add them to the pot and stir to coat evenly in the spice mixture. Cook until the exterior of the chicken begins to turn opaque.

Step 4: Simmer to Perfection

Pour in the diced tomatoes and chicken stock. Stir well to combine and bring the liquid to a gentle boil. Reduce the heat to low and let the soup simmer for 15 to 20 minutes until the chicken is cooked through and tender.

Step 5: Finishing Touches

Stir in the coconut milk and allow it to heat through for a couple of minutes. Taste the soup and adjust the seasoning with additional salt or pepper if needed. Serve your Weeknight Chicken Tikka Masala Soup hot, garnished generously with fresh chopped cilantro.

Pro Tips

• Always toast your spices in the oil before adding liquids to unlock the best flavor depth.
• Do not skip the ginger; it provides a necessary brightness that balances the richness of the coconut milk.
• Use a heavy-bottomed Dutch oven to ensure even heat distribution and prevent scorching at the bottom of the pot.
• If you want an extra silky texture, use an immersion blender to pulse the soup a few times after adding the tomatoes, before adding the chicken.