Description
A fragrant Indian chicken soup made with bone-in chicken, fresh herbs, and warm spices. Quick to prepare, naturally gluten-free, and perfect as a light soup or curry with bread or rice.
Ingredients
To Grind:
1 onion, quartered
½ cup coriander leaves (packed)
8–10 mint leaves
½ inch ginger
7–8 garlic cloves
1 tsp cumin seeds
½ tsp whole peppercorns
To Cook:
½ kg bone-in chicken, cut into 1.5-inch pieces
1 tbsp ghee
2 cloves
2 cardamom pods
½ inch cinnamon stick
1 bay leaf
½ onion, finely chopped
1 tsp turmeric powder
2 green chillies
1–2 celery sticks (optional), cut into 2-inch pieces
¾ tsp salt
3 cups water
Instructions
-
Grind “to grind” ingredients into a smooth paste.
-
Heat ghee in a pressure cooker, add whole spices, sauté 30 seconds.
-
Add chopped onion, cook until browned.
-
Add chicken and roast for 2–3 minutes.
-
Stir in ground paste, cook 1 minute.
-
Add turmeric, chillies, celery, salt, and water; mix well.
-
Pressure cook 15 minutes (or stovetop 40–45 minutes until tender).
-
Release pressure naturally, garnish with lime juice and coriander.
Notes
- Bone-in chicken gives a richer broth.
- Add coconut milk for creaminess after cooking.
- Adjust spice with more or fewer green chillies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
