• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • about
  • fall recipes
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • about
    • fall recipes
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Cuisine » Indian

    Chicken Mulligatawny

    Published: Feb 7, 2011 · Modified: Apr 14, 2022 by Faith · This post may contain affiliate links · 58 Comments

    Over the years I’ve had many different variations of Mulligatawny.  I’ve had chicken, lamb, and even vegetarian versions.  Some chunky with large pieces of vegetables, some pureed until velvety smooth…some sweet with apple, some spicy with jalapeno.  I’ve had some versions that are heartier than others, with red lentils, split yellow peas, or rice to thicken them.  I can’t speak for their authenticity, but I can say that every bowl of Mulligatawny I’ve ever had has been delicious.

    This batch came out fantastic, but if I had a jalapeno and a couple of tomatoes on hand I surely would have added them to the mix.  Along with maybe a little bit of red lentils, since I really like the body they lend to soups.  I sautéed the veggies this time, but sometimes I roast them for an even deeper flavor.  Also, I completely pureed this batch so it would have a smooth, creamy texture, but that’s only because that’s what struck my fancy on the day I made it…this soup is just as amazing with the rustic pieces of veggies left whole.

    Chicken Mulligatawny

    (Yield:  Serves 6-8 as a first course or 4 as a main served with basmati rice or Indian bread)

    3 c chicken stock

    12 to 16 oz (¾ to 1 lb) chicken breast, cubed

    2 TB olive oil

    1 large onion, chopped

    2-3 medium carrots, sliced

    2 stalks celery, chopped

    1 medium (8-12 oz) yellow summer squash, chopped

    3 cloves garlic, minced

    4 cardamom pods, crushed and outer pods removed

    2 bay leaves

    2 cloves

    2 teaspoon garam masala powder

    1 teaspoon each coriander and cumin

    ½ teaspoon turmeric

    Pinch cayenne pepper (or more or less to taste)

    1 (14 oz) can coconut milk

    2 TB lemon juice (or more to taste)

    Fresh minced parsley or cilantro (for garnish)

    In a 3 quart pot, bring chicken stock up to a boil; add  chicken and simmer until fully cooked (no longer pink), about 5-8 minutes.  Use a slotted spoon to remove chicken and set aside.  Carefully pour chicken stock into a separate bowl and set aside. 

    Add oil to the pot that you poached the chicken in and heat over medium heat.  Add onion, carrots, celery, summer squash, and garlic and cook (stirring occasionally) until veggies are starting to soften (about 7-10 minutes).  Add cardamom, bay leaves, cloves, coriander, cumin, garam masala, turmeric, and cayenne and sauté 1 minute.  Add the chicken stock and simmer about 20 minutes, or until the veggies are tender. 

    Puree the soup until it reaches your desired consistency using a blender, food processor, or immersion blender.  Transfer the soup back to the pot and add chicken, coconut milk, and lemon juice.  Warm the soup over low heat until heated throughout.  Taste and season with salt and pepper, and serve garnished with fresh minced parsley or cilantro.

    More Indian

    • Sweet and Spicy Indian Mango Chutney Recipe
    • dal makhani featured image
      Creamy and Complex Dal Makhani (Indian Butter Lentils)
    • rogan josh featured image
      The Rogan Josh Recipe You Need to Try (Kashmiri Red Curry with Meat) {video}
    • mango lassi featured image
      Traditional Indian Mango Lassi Recipe (With a Secret Tip)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Liz says

      February 23, 2011 at 1:21 pm

      We made this last night and it was delicious! The only thing I didn't have was coriander, but it turned out fantastic anywa. Thanks so much!

      Reply
      • admin says

        February 23, 2011 at 1:49 pm

        Liz, I'm so glad you enjoyed the soup!! Thanks for telling me, you made my day! :)

        Reply
    2. Lucy says

      February 16, 2011 at 1:28 pm

      This soup looks gorgeous - a perfect cheer-me-up winter soup. Delicious :)

      Reply
    3. Lentil Breakdown says

      February 11, 2011 at 7:51 pm

      Cardamom, cumin, coriander and coconut milk. What's not to love? Looks fab!

      Reply
    4. Mia says

      February 10, 2011 at 10:41 am

      Mulligatawny soups n so many ways , and all sound fantastic!
      The split peas and lentils , sure would make it hearty! And i love ur puree'd version , hearty and creamy!
      have a fantastic weekend my sweet buddy!

      Reply
    5. Betty @ scrambled hen fruit says

      February 09, 2011 at 10:13 pm

      I've had lots of versions of mulligatawny too, and this one sounds delicious!

      Reply
    6. Reeni says

      February 09, 2011 at 8:42 pm

      I never had a mulligatawny soup Faith! So surprising given my love of soup. You've given me a delicious one to add to my list!

      Reply
    7. grace says

      February 09, 2011 at 5:24 pm

      this is a favorite of mine. in fact, it may be the only indian dish i enjoy every time. great recipe!

      Reply
    8. Susan says

      February 09, 2011 at 12:01 pm

      I've never had mulligatawny anything before! The flavors sound wonderful, though.

      Reply
    9. Nourhan @ Miss Anthropist's Kitchen says

      February 09, 2011 at 9:06 am

      This looks so delicious! I've missed going through your blog :)

      Reply
    10. Blond Duck says

      February 09, 2011 at 7:43 am

      Happy Wednesday!

      Reply
    11. Joanne says

      February 09, 2011 at 7:08 am

      I love a soup that can stand up to variation and adaptation. This sounds like a delicious version, although I agree...most things in life could use a little extra jalapeno!

      Reply
    12. Chiara says

      February 09, 2011 at 7:05 am

      I agree with you Faith! Mulligatawny is always good, no matter what version of it you get to enjoy.

      Reply
    13. Anna Johnston says

      February 09, 2011 at 12:35 am

      I don't actually think I've ever tasted it but judging by the ingredients, I'd sure be up for it, it sounds yummy & looks absolutely delicious.

      Reply
    14. Mary says

      February 08, 2011 at 8:45 pm

      What a gorgeous looking soup. It looks refined and rizy. I'd love to have a bowl of this and probably will when I can find some time. I hope you have a wonderful evening. Blessings...Mary

      Reply
    15. Tanvi@SinfullySpicy says

      February 08, 2011 at 6:35 pm

      Perfect soup for winters.I order it everytime I go out to eat but never tried at home.Yours looks yum!

      Reply
    16. Steve @ HPD says

      February 08, 2011 at 5:13 pm

      just fyi ... our dog's full name is Molly Gatawny.

      Reply
    17. Ameena says

      February 08, 2011 at 3:02 pm

      I've had mulligatawny once - it was made with dark lentils I think. It was delicious, as yours surely is Faith!

      Reply
    18. Heather @ Get Healthy with Heather says

      February 08, 2011 at 2:12 pm

      I have to admit i've never heard of mulligatawny before but now that I see it in front of me I want to make it! I see some red lentils being added in for me then chicken for Jacob!

      Reply
    19. Lazaro says

      February 08, 2011 at 1:56 pm

      Faith,

      Great flavor combo at work here. Love the inclusion of the garam masala.

      Bravo

      Reply
    20. Victor @ Random Cuisine says

      February 08, 2011 at 1:11 pm

      I had this soup in an Indian restaurant. I love it so much that I was trying to find the recipe for it. Thanks for sharing. I'll give your recipe a try!

      Reply
    21. kalli says

      February 08, 2011 at 9:03 am

      i have never had that soup. though i heard of it on the soup nazi seinfeld episode!

      Reply
    22. Sharon @ Fun and Life says

      February 08, 2011 at 8:05 am

      The chicken looks delicious! I'd love it with the bread. So creamy and oh just simply a treat for the tummy! :D

      Reply
    23. nancy at good food matters says

      February 08, 2011 at 7:42 am

      I, too, love the body that red lentils lend to a soup--not to mention the good protein. Your recipe looks wonderful---full of complex elements that will make a delicious Mulligatawney. Fantastic that you have been so versatile with differing versions!

      Reply
    24. deana@lostpastremembered says

      February 08, 2011 at 7:41 am

      Mulligatawny is one of my favorite soups... especially in cold weather since the spices make it so comforting and warming. Lovely photos!

      Reply
    25. Michele @ Healthy Cultivations says

      February 08, 2011 at 7:24 am

      Interesting! I've never heard of Mulligatawny. I'm intrigued and will have to research it. This certainly looks good.

      Reply
    26. Blond Duck says

      February 08, 2011 at 7:15 am

      I've never had this!

      Reply
    27. Katerina says

      February 08, 2011 at 6:13 am

      I have a can of coconut milk in my pantry. I must make this soup looks so warm and comforting although the name is not familiar to me. But the soup looks lovely!

      Reply
    28. delphcotecuisine says

      February 08, 2011 at 5:23 am

      I love this kind of flavoured dish, it looks very yummy
      have a nice day
      Delphine

      Reply
    29. crustabakes says

      February 08, 2011 at 5:15 am

      YUM, this will definitely warm the coldest of days!

      Reply
    30. MaryMoh says

      February 08, 2011 at 4:27 am

      Mmmm...love the beautiful flavour and creaminess of this soup. Would be perfect for this cold weather here.

      Reply
    31. Priya says

      February 08, 2011 at 4:16 am

      Feel like grabbing that whole bowl and finishing them,inviting!

      Reply
    32. Maria @ Scandifoodie says

      February 08, 2011 at 3:59 am

      Lovely soup, especially with the cardamom, I love it!

      Reply
    33. Angie's Recipes says

      February 08, 2011 at 3:23 am

      Creamy, flavourful and warm...I enjoy this kind of soup.

      Reply
    34. Lorraine @ Not Quite Nigella says

      February 08, 2011 at 12:57 am

      I've only tried mulligatawny once but I really enjoyed it! Now is my chance to make it at home! :D

      Reply
    35. Monet says

      February 08, 2011 at 12:21 am

      Yum! I love ordering this out, but I've never attempted a batch at home. Now I want to try...as soon as I can! Thank you for sharing your words, your photos and your thoughts. I'm blessed to have you in my day! I hope you have a wonderful week, my friend!

      Reply
    36. 5 Star Foodie says

      February 08, 2011 at 12:07 am

      I don't know why I have never had any kind of Mulligatawny! Hmmm, I must try this then. Fantastic flavors in your version with all the spices!

      Reply
    37. Carolyn Jung says

      February 07, 2011 at 11:58 pm

      I've loved this soup since I was a teen. There's just something so wonderful about the velvety texture and the wake-me-up spices.

      Reply
    38. Aipi says

      February 07, 2011 at 11:48 pm

      That sounds like such a comfort food. Loved the combo of spices!

      US Masala

      Reply
    39. Magic of Spice says

      February 07, 2011 at 10:43 pm

      Oh I love the flavors here...a vegetarian version would be wonderful, and agree with an addition of lentils. Very nice :)

      Reply
    40. Stevie says

      February 07, 2011 at 9:16 pm

      I don't eat chicken. What about making this with tofu? I've had lots of vegetarian versions which I really enjoy.

      Reply
    41. Swathi says

      February 07, 2011 at 9:04 pm

      Chicken Mulligatawny soup looks awesome Fatih, I know coconut milk makes every dish more delicious.

      Reply
    42. kim says

      February 07, 2011 at 8:34 pm

      What a wholesome meal. All I need is a crusty slice of bread. :)

      Reply
    43. FOODESSA says

      February 07, 2011 at 8:33 pm

      Because I love enjoying soup almost as much as I love making it...I get the feeling I could have probably put some ingredients together to coincidentally come up with similar results. The big surprise is that I had no idea of its origin or its name!
      Once more...another step in my culinary journey ;o) Thanks Faith.

      Ciao for now,
      Claudia

      Reply
    44. Carol says

      February 07, 2011 at 8:22 pm

      I've never had Mulligatawny Soup but it looks delicious! So many great flavors packed in there! Looks delicious!

      Reply
    45. lequan says

      February 07, 2011 at 8:17 pm

      I've never heard of this soup before and it took me three reads to try to sound out the name. Haha. Love that this has coconut milk in it, I'm a huge fan of coconut milk. The apple version you mentioned sounds really good as well. You must really love this to try so many versions of it. Now I'm very intrigued. Thank you for sharing this.

      Reply
    46. Joy (The Herbed Kitchen) says

      February 07, 2011 at 8:13 pm

      I'm not sure if I've had mulligatawny. I know I've seen it on menus but it doesn't ring any flavour bells. I think I'll have to change that as your recipes looks great, I especially love that you use squash and that it is an easily adaptable recipe.

      Reply
    47. Evelyne@CheapEthnicEatz says

      February 07, 2011 at 8:12 pm

      I have yet to make the basic soup, you newest creation look great

      Reply
    48. Julie M. says

      February 07, 2011 at 8:08 pm

      I have never had mulligatawny before! it sounds delicious! Just curious, what distinguishes a soup as mulligatawny? Thanks for sharing another beautiful recipe Faith!

      Reply
    49. BeadedTail says

      February 07, 2011 at 8:02 pm

      That looks so satisfying! I bet jalapenos would be a great addition - good idea!

      Reply
    50. Juliana says

      February 07, 2011 at 7:54 pm

      Faith, what a nice chicken soup...in spite of not be able to pronounce its name :-) I like the idea of coconut milk and all the spices...sounds an looks so tasty.

      Reply
    51. Lisa says

      February 07, 2011 at 7:41 pm

      I've never had anything like this---but it's beautiful and I love the ingredient combo. Looks fab as usual!

      Reply
    52. Jenn L @ Peas and Crayons says

      February 07, 2011 at 6:49 pm

      Oh wow! I've never heard of this soup before! It looks and sounds awesome <3

      Reply
    53. Michelle says

      February 07, 2011 at 6:48 pm

      I'm always on the lookout for new soup recipes and this one sounds like a keeper.

      Reply
    54. Erica says

      February 07, 2011 at 6:28 pm

      That soup looks creamy and comforting!!!I love the combinationcumin, coconut milk and turmeric.

      Reply
    55. Rosa says

      February 07, 2011 at 6:06 pm

      Mmmhhh, so creamy and fragrant! Yummy.

      Cheers,

      Rosa

      Reply
    56. A Canadian Foodie says

      February 07, 2011 at 5:59 pm

      SO odd, Faith. I have made one of these soups. It was so off putting, that was the end of that. It is not a common soup in the Alberta Prairies. On the rarest of occasions one will find it on a menu, but I have never eaten it anywhere. Only read about it, and only eaten it when I made it. I didn't know there was coconut milk in the traditional version. Is there? I know there are apples. I cannot believe you have made so many kinds and so many versions. I have no frame of reference for this soup whatsoever - except the one I made was YUCKY!
      Yours does sound yummy!
      :)
      valerie

      Reply
      • admin says

        February 07, 2011 at 6:54 pm

        Valerie (A Canadian Foodie) -- Well, that is odd. I've enjoyed every version of this soup I've had -- whether it was homemade or from a restaurant. Like I said, I cannot speak for the authenticity of my recipe (I really don't know if there is traditionally coconut milk or not), but I can say that I find it absolutely delicious. Sorry yours didn't turn out as expected!

        Reply

    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic