Apparently I am turning everything into soup, and this has proved to be a very good idea!
Recently, I wanted Chicken Marsala (specifically from The Cheesecake Factory and also, Cheesecake Factory hate will not be tolerated on this page!), but I also wanted soup and so we got my Chicken Marsala Soup.
A few weeks ago, we ordered pizza from a local Indian restaurant. Yes, you read that right. Their signature pizza is a Butter Chicken Pizza and it is officially one of my favorite bites of 2026 so far!
They also had a Tikka Masala pizza, which led me to decide I also wanted this, but (say it with me) in soup format!
And that is how this bowl of cozy, creamy, perfectly spiced deliciousness came to be. It’s hearty without being heavy, warmly spiced (not spicy!), and fully capable of thawing your mind, body, and soul on a cold night.
The full recipe (and the printable version) is below, but here is how I make it!
Creamy Tikka Masala Stew Guide
What is Tikka Masala?
Tikka Masala has roots in Northern India, though its modern, saucy form is often traced back to South Asian chefs cooking in Britain but I also found others pointing to Bangladeshi chefs working in Scotland. Like many beloved comfort foods, it’s a dish shaped by tradition, adaptation, and a desire for something deeply satisfying.
At its core, “tikka” means “bits” or “pieces,” referring to chunks of marinated chicken. Those pieces are then simmered in a rich, tomato-based sauce layered with warming spices and finished with yogurt or coconut milk for creaminess.
Which, if we’re being honest, is already halfway to soup.
Do I Need to Buy the Garam Masala Spice Blend?
I’m generally a minimalist when it comes to spice blends. I bring together my own taco seasoning, my own roast blends, my own steak rubs…you get the idea.
But when it comes to South Asian dishes, there’s a lot going on (in the best way), and this is where a good spice blend earns its place in your pantry. Garam masala brings depth, warmth, and balance without requiring you to measure seven different spices every time you want dinner.
Also I promise you will have this soup on repeat so having garam masala on hand is a no-brainer!
I have been able to find this spice blend in Whole Foods and my local Kroger. This is the one I use.
Prep Ahead Tips
This soup comes together pretty quickly thanks to the store-bought rotisserie chicken, but to get it to the table even faster.
The morning of (or a few hours beforehand)
- Dice onion and store in a container in the refrigerator until ready to use
- Peel and cube the sweet potato and store in a container in the refrigerator until ready to use
- Shred chicken and store in a container in the refrigerator until ready to use
I cannot wait for you to try this recipe! When you do, come back here and tell me all about it!
PrintCreamy Tikka Masala Stew
- Yield: 5-6 1x
Ingredients
1 Tbsp oil
1 Tbsp butter
1 rotisserie chicken or 4 cups shredded chicken
1 small onion, diced
1 sweet potato, peeled and cubed
3 tsp kosher salt
3 garlic cloves, minced
1 frozen ginger cube or 1 tsp fresh ginger, grated
1 Tbsp garam masala
½ tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne pepper (optional for spice)
3 cups chicken stock (homemade makes it extra amazing!)
1 (28 oz) can crushed tomatoes
1 (14 oz) can full-fat coconut milk
1/2 cup creme fraiche or sour cream
Optional for serving:
Naan or flatbread
Instructions
Start with the Base
Heat the oil and butter together in a large Dutch oven or soup pot over medium-high heat. Once melted and shimmering, add the diced onion. Sauté for 4-5 minutes until the onion is soft and glossy.
Bloom the Flavor
Add the salt, garlic, ginger, garam masala, cumin, turmeric, cinnamon, and cayenne (if using). Stir constantly for about 30 seconds, just long enough for the spices to wake up and toast without burning.
Add the Veg!
Add the cubed sweet potato and stir to coat it in all the spices. Let it cook for 1-2 minutes.
Soup Base
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes. Bring everything to a gentle boil, then reduce to a simmer. Cover and cook for 25-30 minutes, until the sweet potatoes are fork-tender.
Make it Rich!
Stir in the coconut milk and crème fraîche (or sour cream). The soup should turn velvety.
Finish with Chicken
Add the shredded rotisserie chicken and let it simmer uncovered for another 5–10 minutes, just until the chicken is warmed through and the flavors have fully come together like besties!
Taste!
If it needs a little more oomph, add salt. A little more heat, add some cayenne. A little zip, add a squeeze of fresh lime juice!
Serve with a dollop of creme fraiche!
This is sooooooo good! I think I might serve it over rice next time, but we ate it as a soup last night and the entire family loved it!
Perfect dish to make during snow, sleet and freezing rain in the DC area. I am not a fan of sweet potatoes so I substituted white baking potato and used 1/8 t of cayenne. Also served with some black rice. This was so delicious—will make this again. Another perfect winter meal, Bri! Thank you