Chicken Tikka Masala Chili

My roomates are getting sick of soup, but I don't care. I could eat soup every night when it's cold out, so soup Mondays live on! Todays soup is a tasty cross between chili and chicken tikka masala, two dishes that have similar flavors overlapping between them. So is this a chicken chili with curry powder, or a chicken tikka with beans? You decide.

First you make the chicken tikka. Pop these guys in the fridge overnight with this amazing marinade.

Day of, saute some onions and peppers. Then toss in your curry powder followed by some tomatoes and coconut milk.

Meanwhile, grill off the chicken and onions.

Chop up the chicken and onions, and toss them right into the pot. Now some yummy grill flavor is right in the chili!

Cauliflower and beans finish it off.

Cilantro and naan are the final touches on this soup to remember.

My roomates didnt exactly complain when this was set before them.

Chicken Tikka Masala Chili

  • Curry Powder
  • 1 Teaspoon Salt
  • 2 Teaspoons Cumin
  • 1 Teaspoon Coriander
  • 1 Teaspoon Cardamom
  • 1/2 Teaspoon Clove
  • 1/2 Teaspoon Fenugreek
  • 1/2 Teaspoon Black Mustard
  • 1/2 Teaspoon Ajwain
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Crushed Dried Chiles
  • Chicken/ Marinade
  • 2 Pounds Chicken
  • 1 Cup Yogurt
  • 1 Tablespoon Grated Ginger
  • 1 Tablespoon Grated Garlic
  • Salt/Pepper
  • 1 Large Onion (sliced into rounds)
  • Chili
  • 1 Large Onion (diced)
  • 1 Bell Pepper (diced)
  • 5 Jalapenos (diced)
  • 3 Cloves Garlic (grated)
  • 1 Thumb Ginger (grated)
  • 2 28 Ounce Can Crushed Tomatoes
  • 1 14 Ounce Can Coconut Milk
  • 1 14 ounce Can Small White Beans
  • 1 Small Head Cauliflower
  • Cilantro
  • Naan


  1. Dry toast spices. Grind the spices to a powder.
  2. Marinade 2 pounds chicken in half the above curry powder, 1 cup of yogurt, 1 tablespoon each ginger and garlic, and some salt. After a few hours or overnight, grill the chicken. Also grill some onions that have been salted and lightly brushed with butter.
  3. saute some onion, bell pepper, and jalapeno until lightly browned. Toss in ginger, garlic, and the rest of the curry powder. Cook about 3 minutes. Add in 2 large (28oz) cans of diced tomatoes and 1 regular sized (14oz?)can of coconut milk. Stir well and bring to a simmer. Chop up the grilled chicken and onions and toss them into the pot. Add in a can of small white beans and a small head of cauliflower chopped up nice. Simmer about a half hour before serving. Top with cilantro.