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🍲 Ingredients

• 2 cups cooked chicken (shredded or cubed; grilled or roasted works best)
• 1 tablespoon oil or butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes (or fresh blended tomatoes)
• 4 cups chicken broth
• 1 cup cream or coconut milk
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 teaspoon paprika or Kashmiri chili powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• Salt and pepper to taste
• 1 cup vegetables (optional: carrots, bell peppers, spinach)
• Fresh coriander (cilantro), for garnish
• Lemon or lime wedges (optional)

🍛 Instructions

1. Build the base
   Heat oil or butter in a pot over medium heat. Add onion and cook until soft and lightly golden.
2. Add aromatics
   Stir in garlic and ginger, cooking for about 1 minute until fragrant.
3. Spices & tomato paste
   Add cumin, coriander, paprika, turmeric, and tomato paste. Cook for 1–2 minutes to deepen flavor.
4. Add tomatoes
   Pour in crushed tomatoes and cook for 5 minutes until slightly thickened.
5. Add broth & simmer
   Add chicken broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes.
6. Add chicken & vegetables
   Stir in cooked chicken and any vegetables you’re using. Simmer another 10 minutes.
7. Make it creamy
   Lower heat and stir in cream or coconut milk. Add garam masala and mix well.
8. Season & finish
   Taste and adjust salt and pepper. Add a squeeze of lemon/lime if you like a slight tang.
9. Serve
   Garnish with fresh coriander and serve hot. Great with naan, rice, or even on its own.

✨ Tips

• For authentic smoky flavor, use grilled chicken (tikka-style).
• Want it thicker? Blend a portion of the soup.
• Add a pinch of sugar if tomatoes taste too acidic.
• For extra richness, stir in a little butter at the end.