Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort.
The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it.
I love the colours of the ingredients and also that it uses chicken frames to get the base flavour. Talk about thrifty!
From this.
To this heavenly result.
Steps
- Boiling the chicken frames
- Frying the ingredients for half an hour
- Simmering for 1 hour
- Thickening and straining the soup
- Serving
Ingredients
Halved from original recipe.
- 2 chicken frames
- a good slug of olive oil
- 1 brown onion, sliced
- 2 large tomatoes, diced
- 1/2 cup Greek yogurt
- 1 tsp minced ginger
- 6 garlic cloves, diced
- 3 small green chilies
- 2 sprigs coriander
- 1 sprig fresh mint
- 1/2 tsp coriander seeds
- 1/2 Tbsp Garam masala
- 1/2 Tbsp ground turmeric
- 1/2 tsp ground cumin
- 1 tsp Kashmiri chili powder
- table salt, to taste
- 2.5L water
- 1/2 Tbsp gram flour
- 1/2 tsp cumin seeds
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 wooden spoon
- 1 saucepan
- 1 stockpot
- 1 sieve or fine strainer
Boiling the chicken frames
- Bring a sauce pan of water to the boil.
- Add your chopped up chicken frames.
- After a few minutes drain the water.
Frying the ingredients for half an hour
- Put a good slug of olive oil into your stockpot on medium heat.
- Add the 1 brown onion and fry until golden and soft.
- Add the:
- 1 brown onion
- 2 large tomatoes
- 1/2 cup Greek yogurt
- 1 tsp minced ginger
- 5 of the garlic cloves
- 3 small green chilies
- 2 sprigs coriander
- 1 sprig fresh mint
- 1/2 tsp coriander seeds
- 1/2 Tbsp Garam masala
- 1/2 Tbsp ground turmeric
- 1/2 tsp ground cumin
- 1 tsp Kashmiri chili powder
- Fry for another 15 minutes.
- Add the chicken bones and fry for another 15 minutes breaking the bones up as you go.
This is the consistency you want.
Simmering for 1 hour
- Add the 2.5L of water and bring everything to the boil.
- Simmer for about 1 hour.
Thickening and straining the soup
- We don’t want add room temperature flour to a hot stock so heat some more olive oil (about 1 Tbsp) in your saucepan.
- Add the:
- 1/2 Tbsp gram flour
- 1/2 tsp cumin seeds
- and 1 sliced garlic clove
- Fry until the flour is golden brown.
- Very carefully slowly add this to the soup, stirring as you go.
- Strain the soup back into the stockpot and briefly return to the boil.
- Season with salt to taste.
Serving
No spoon required, just lots of naan, coriander leaves and lots of slurping. 🙂
Enjoy,
PK
YOU MIGHT ALSO LIKE
INDIAN CUISINE
CHICKEN DISHES
SOUP
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
You can use this like button without having to log in.