Chicken Tikka Masala Soup is a keto-friendly, comforting dish that combines the aromatic spices of Indian cuisine with a creamy, low-carb base. This dairy-free soup is designed to satisfy your taste buds while keeping your net carb count low, making it perfect for those following a ketogenic lifestyle. Whether you’re meal prepping or craving a warm, spiced dish, this recipe is simple to follow and delivers bold, satisfying flavors.
This soup stands out for its versatility and keto adaptability. It pairs beautifully with cauliflower rice, almond flour naan bread, or a fresh keto-friendly cucumber salad. Its creamy texture and rich spices make it a comforting choice for chilly evenings, a quick lunch, or even a dinner party starter. Plus, it reheats beautifully, making it ideal for leftovers or meal prep.
What is Chicken Tikka Masala Soup?
Chicken Tikka Masala Soup is a reimagined version of the beloved Indian dish Chicken Tikka Masala, which features spiced grilled chicken in a creamy tomato sauce. This soup takes the essence of that dish and transforms it into a lighter, drinkable form while staying true to the flavors that have made Chicken Tikka Masala a favorite worldwide.

The origins of Chicken Tikka Masala are fascinating and widely debated. Some say it was created in India, while others argue it originated in the United Kingdom as an adaptation to Western palates. Regardless of its origins, the dish has become a symbol of culinary fusion, blending bold Indian spices like garam masala with the creamy richness often associated with European cuisines.
This keto-friendly soup maintains these essential flavors but transforms the dish into a soup format for added convenience and versatility. The result is a warming bowl of comfort that’s perfect for anyone seeking bold, satisfying flavors.

Ingredients to Make This Recipe
The ingredients in this keto Chicken Tikka Masala Soup are carefully selected to balance flavor, richness, and a low-carb profile. Here’s what you’ll need and why:
- Coconut oil: A keto staple that adds healthy fats while blooming the spices for maximum flavor.
- Onion: Contributes sweetness and depth. Use in moderation to keep carbs minimal.
- Garlic cloves: Enhances the savory and aromatic profile of the soup.
- Fresh ginger: Adds a warm, zesty note that pairs perfectly with the spices.
- Red chili pepper: Introduces heat and a touch of vibrancy without adding carbs.
- Garam masala spice mix: The key to authentic Indian flavor, offering a complex and aromatic blend.
- Ground cumin and coriander: Complement the garam masala with earthy, balanced undertones.
- Turmeric: Provides a subtle peppery flavor and vibrant golden color while delivering anti-inflammatory benefits.
- Chicken stock: Forms the flavorful liquid base of the soup.
- Crushed tomatoes: Use a no-sugar-added variety to keep the recipe keto-compliant.
- Coconut milk: Adds creaminess without dairy, making it both keto and dairy-free.
- Shredded chicken: A high-protein, low-carb addition that makes the soup hearty and filling.
- Fresh cilantro and lime wedges: Optional garnishes that add freshness and a citrusy tang.
Each ingredient plays a vital role in creating a soup that’s flavorful, rich, and satisfying while keeping the carbohydrate count low.

How to Make Keto Chicken Tikka Masala Soup
Follow these simple steps to create your keto Chicken Tikka Masala Soup:
- Prepare the base: Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.
- Cook the aromatics: Stir in the chopped garlic, grated ginger, and sliced red chili pepper. Cook for an additional 1-2 minutes, stirring constantly to avoid burning.
- Toast the spices: Add the garam masala, ground cumin, coriander, and turmeric. Stir well and toast the spices for 4-5 minutes until fragrant. This step deepens their flavors.
- Add the liquids: Pour in the chicken stock and crushed tomatoes. Stir to combine and bring the mixture to a boil.
- Simmer and blend: Lower the heat and let the soup simmer for 10-15 minutes to allow the flavors to meld. Use a hand blender to puree the soup base until smooth and creamy.
- Incorporate the chicken: Return the pot to the heat, stir in the shredded chicken, and season with salt. Let it simmer for another 3-5 minutes to heat the chicken through.
- Serve and garnish: Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with fresh cilantro and lime wedges for a bright finish.
When making this soup, take your time with each step to build layers of flavor. Toasting the spices, in particular, is an important step that brings out their full aroma and taste.

Tips for Making Keto Chicken Tikka Masala Soup
To ensure your soup turns out perfectly, keep these tips in mind:
- Use fresh spices for the most vibrant flavor. Replace old spices for the best results.
- Choose no-sugar-added crushed tomatoes to keep carbs in check.
- Adjust spice levels: Add extra chili or cayenne for more heat, or omit the chili for a milder soup.
- Blend thoroughly: Pureeing the soup base creates a velvety texture and ensures the flavors meld perfectly.
- Garnish thoughtfully: Fresh cilantro and a squeeze of lime can brighten the flavors.
For extra richness, consider adding a dollop of full-fat Greek yogurt or sour cream before serving.
Frequently Asked Questions
Is Chicken Tikka Masala Soup keto-friendly?
Yes! This recipe is tailored specifically for a ketogenic diet. By using low-carb ingredients like coconut milk and no-sugar-added tomatoes, the soup is both creamy and keto-compliant.
How can I adjust the spice level?
To make the soup spicier, add more red chili peppers or a pinch of cayenne. For a milder version, reduce the chili or skip it entirely.
Can I use leftover chicken?
Absolutely. Rotisserie chicken or leftover cooked chicken works perfectly in this recipe. Simply shred and add it during the final steps.
How do I store and reheat the soup?
Store the soup in an airtight container in the refrigerator for up to three days. Reheat on the stove over low heat, stirring occasionally, or microwave in 1-minute intervals until warm.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then store it in freezer-safe containers for up to three months. Thaw in the refrigerator overnight before reheating.
Have you tried Chicken Tikka Masala Soup? We’d love to hear about your experience! Rate and review the recipe, and share your tips or variations in the comments below. Enjoy!

Keto Chicken Tikka Masala Soup
Creamy keto chicken tikka masala soup is a flavorful, low-carb dish perfect for any meal. With tender shredded chicken simmered in a spiced coconut milk and tomato broth, it delivers bold, comforting flavors while staying dairy-free and keto-friendly. This recipe is simple to follow and makes a warming, satisfying bowl of soup that pairs well with cauliflower rice or a side of keto naan bread.
Ingredients
- 2 tbsp coconut oil
- 1 onion, diced
- 4 garlic cloves, chopped
- 2-inch piece of ginger, grated
- 2 fresh red chili peppers, chopped
- 1 tsp garam masala spice mix
- ½ tsp turmeric
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 cups chicken stock
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 1 tsp salt, plus more to taste
- 2 cups shredded chicken
- Fresh chopped cilantro and lime wedges for garnish (optional)
Instructions
- Heat 2 tablespoons of coconut oil in a large pot over medium heat. Once the oil is hot, add 1 diced onion and sauté for 2-3 minutes until it begins to soften.
- Add 4 chopped garlic cloves, a 2-inch piece of grated ginger, and 2 chopped fresh red chili peppers to the pot. Stir constantly and cook for 1-2 minutes, ensuring nothing sticks or burns.
- Sprinkle in 1 teaspoon of garam masala, ½ teaspoon of turmeric, 1 tablespoon of ground coriander, and 1 tablespoon of ground cumin. Stir the spices well into the mixture and toast for 4-5 minutes until fragrant.
- Pour in 2 cups of chicken stock and 1 cup of crushed tomatoes. Stir to combine, scraping any bits from the bottom of the pot for extra flavor.
- Add 1 cup of coconut milk and bring the mixture to a gentle boil. Lower the heat and let it simmer for 10-15 minutes to blend the flavors.
- Turn off the heat and carefully use a hand-held blender to puree the soup base directly in the pot until it is smooth and creamy. If you don’t have a hand blender, allow the soup to cool slightly and use a countertop blender in batches.
- Turn the heat back on to medium-low and stir in 2 cups of shredded chicken. Season with 1 teaspoon of salt, adding more to taste if needed. Simmer for 2-3 minutes until the chicken is heated through.
- Taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with fresh chopped cilantro and lime wedges if desired.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 26gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 932mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 24g
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