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Chicken (with bone)
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5 – 6 medium pieces
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Onion
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1 small
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Tomato
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half from small
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Red chilli / Coriander powder mix
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½ tsp
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(Mix red chilli and dhania powder mix in a ratio 100 : 150 gms)
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Ginger-garlic paste
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½ tsp
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Pepper powder
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¼ tsp
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Fennel powder
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¼ tsp
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Garam masala ( ready-mix)
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Less than ¼ tsp
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Turmeric powder
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Little
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Salt to taste
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Curry leaves
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Few
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Coriander leaves
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Few (chopped)
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Oil
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1 tbsp
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Corn flour
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3 tsp
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Method:
- Wash and clean the chicken pieces. Marinate with red chilli/coriander powder, pepper powder, fennel powder, garam masala, turmeric and salt using little water. Keep aside for half-an-hour.
- Chop onion and tomato into fine pieces. Heat a Kadai and pour oil. Once it becomes hot, add onion pieces and saute till light brown. Then add tomato pieces, ginger-garlic paste and curry leaves. Saute till soft.
- Now add marinated chicken pieces and saute for few seconds. Add 3 cups of water and mix. Once it comes to boil, lower the flame and cover with lid. Cook for 15-20 minutes. Now open the lid and check salt. If needed adjust the salt and water consistency.
- Mix corn flour in little water to thin paste and add to boiling chicken soup. Mix and boil for another two minutes. Add chopped coriander leaves and mix well. Chicken soup is ready to serve.
Tip : Always cook in low flame. Tastes better.
