Name: Spiced Indian Chicken Mulligatawny Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: For the Soup; 1 tablespoon vegetable oil or ghee; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground black pepper; 1/2 teaspoon chili powder (adjust to taste); 2 medium carrots, diced; 2 celery stalks, diced; 1 medium potato, peeled and diced; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 4 cups chicken broth; 1 cup coconut milk (or heavy cream for a richer texture); 1 tablespoon tomato paste; 1 tablespoon lemon juice (or to taste); Salt, to taste; Fresh cilantro for garnish; Optional: 1/2 cup cooked rice

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Spiced Indian Chicken Mulligawtanny Soup is a flavorful, warming dish infused with aromatic spices, tender chicken, and a rich broth. This comforting soup is perfect for those who crave a little spice with their meals and love the deep, fragrant flavors of Indian cuisine.

Why You’ll Love This Recipe

This chicken Mulligatawny soup is a true taste of India in a bowl. The combination of spices like cumin, coriander, and turmeric creates a beautifully balanced flavor profile that warms you from the inside out. The tender chicken, paired with a rich, creamy broth, makes it a satisfying meal, while the addition of vegetables adds freshness and texture. Whether you’re craving something hearty and exotic or looking to try something new, this soup is a delightful adventure in flavors.

Spiced Indian Chicken Mulligatawny Soup

Ingredients

1 tablespoon vegetable oil or ghee
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (adjust to taste)
2 medium carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
4 cups chicken broth
1 cup coconut milk (or heavy cream for a richer texture)
1 tablespoon tomato paste
1 tablespoon lemon juice (or to taste)
Salt, to taste
Fresh cilantro for garnish
Optional: 1/2 cup cooked rice (for added texture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, cinnamon, cloves, black pepper, and chili powder. Cook for 1 minute to toast the spices, stirring constantly.
Add the diced carrots, celery, and potato, and cook for 5-6 minutes, stirring occasionally, to soften the vegetables slightly.
Add the chicken pieces to the pot and cook until they are lightly browned, about 5 minutes.
Stir in the chicken broth, coconut milk, and tomato paste. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30-35 minutes, or until the vegetables are tender and the chicken is fully cooked.
Add the lemon juice and salt to taste. If using rice, stir it in now to heat through.
Serve the soup hot, garnished with fresh cilantro.

Servings and Timing

Servings: 4-6
Prep time: 15 minutes
Cook time: 45 minutes

Variations

Vegetarian Version: Swap the chicken for vegetables like cauliflower, sweet potatoes, and peas for a hearty vegetarian Mulligatawny.
Add Lentils: For added protein and texture, you can add red lentils to the soup. Simply add them when you add the chicken broth and let them cook along with the soup.
Spicier Version: If you prefer a spicier soup, increase the amount of chili powder or add a fresh chili pepper to the mix.
Dairy-Free: Use coconut milk as specified to keep this soup dairy-free, or replace the coconut milk with a non-dairy cream alternative if you prefer.

Storage/Reheating

Storage: Store leftover Mulligatawny soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a pot over low to medium heat until warmed through. You can also reheat it in the microwave. If the soup thickens after sitting, add a little extra chicken broth or water to reach your desired consistency.

FAQs

What is Mulligatawny soup?

Mulligatawny soup is a traditional Indian soup made with chicken or vegetables, lentils, and an array of aromatic spices. It’s often served with rice and can be either a creamy or broth-based soup.

Can I make Mulligatawny soup vegetarian?

Yes! Simply replace the chicken with vegetables like potatoes, cauliflower, or even tofu. You can also add lentils for protein and texture.

Can I make this soup in advance?

Yes, Mulligatawny soup actually tastes better the next day after the flavors have had time to meld together. Prepare the soup in advance, store it in the fridge, and reheat when ready to serve.

Is Mulligatawny soup spicy?

Mulligatawny soup has a warming spice level, but it is not overly spicy. You can adjust the heat level by adding more chili powder or fresh chilies to suit your taste.

Can I freeze Mulligatawny soup?

Yes, you can freeze Mulligatawny soup for up to 2-3 months. Let the soup cool completely before transferring it to an airtight container. Reheat in a pot or microwave when ready to serve.

What can I serve with Mulligatawny soup?

Mulligatawny soup is delicious on its own or served with naan bread, rice, or a side of crispy papadums. You can also pair it with a simple salad for added freshness.

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken can be used, but it will take a bit longer to cook. Be sure to remove the bones before serving. You can also cook the chicken with the bones for added flavor, then shred the meat.

What if I don’t have coconut milk?

If you don’t have coconut milk, you can use heavy cream or even regular milk as an alternative, though coconut milk adds a signature flavor to the dish.

Can I add other vegetables to this soup?

Absolutely! You can add a variety of vegetables like bell peppers, zucchini, or peas to customize the soup to your liking.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Alternatively, you can cut into the thickest part of the chicken; the meat should be opaque and the juices should run clear.

Conclusion

Spiced Indian Chicken Mulligatawny Soup is a fragrant, comforting, and nourishing meal that brings the bold flavors of Indian cuisine right to your kitchen. Whether you’re looking to try something new or craving a hearty soup, this recipe will not disappoint. With its rich spices and tender chicken, it’s sure to become a favorite in your soup rotation!