Creamy chicken tikka rice Soup

A great new recipe brought to you by Food Fusion. Try this Creamy Chicken Tikka Rice Soup recipe and enjoy the warmth this winter. #HappyCookingToYou

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  • Chicken tikka masala 1 tbs
  • Lemon juice 1 tbs
  • Chicken fillets ½ kg
  • Cooking oil 1 tbs
  • Koyla (Charcoal) for smoke
  • Cooking oil 1 tbs
  • Pyaz (Onion) chopped ½ Cup
  • Lehsan (Garlic) chopped 1 tsp
  • Tez pata (Bay leaves) 2
  • Matar (Peas) 1/3 Cup
  • Gajar (Carrot) chopped 1/3 Cup
  • Hara pyaz (Green onion) chopped ½ Cup
  • Kernel corns boiled 1/3 Cup
  • Chawal (Rice) ½ Cup (soaked for 30 minutes)
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Onion powder ½ tsp
  • Zeera powder (Cumin powder) ½ tsp
  • Dried parsley 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Chicken stock 1 & ½ litre
  • Doodh (Milk) 1 Cup
  • Corn flour 1 tbs


In bowl,add chicken tikka masala,lemon juice and mix well.

Add chicken fillets,mix well and marinate for 15 minutes.

In frying pan,add cooking oil and fry marinated fillets from both sides until done (approx. 5-6 minutes each side).

Give a charcoal smoke for 2-3 minutes,set aside & cut into cubes.

In chopper,add cooked chicken cubes,chop coarsely & set aside.

In pot,add cooking oil,onion and mix.

Add garlic,bay leaves and mix well.

Add peas,carrot,green onion and fry for 1-2 minutes.

Add kernel corns,rice and mix well.

Add black pepper powder,onion powder,cumin powder,dried parsley,salt and mix well.

Add chicken stock,mix well and bring it to boil.

Cover and cook on medium low flame for 30-40 minutes.

Remove bay leaves,add shredded chicken and mix well.

In milk,add corn flour,mix well and add it in pot,mix well and cook until thickens (approx. 2-3 minutes).

Garnish with green onion leaves,basil leaves & serve.

Recipe By: Seema Hanif

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