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

1. Boiling the chicken frames
2. Frying the ingredients for half an hour
3. Simmering for 1 hour
4. Thickening and straining the soup
5. 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

1. Bring a sauce pan of water to the boil.
2. Add your chopped up chicken frames.
3. After a few minutes drain the water.

Frying the ingredients for half an hour

1. Put a good slug of olive oil into your stockpot on medium heat.
2. Add the 1 brown onion and fry until golden and soft.
3. 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
4. Fry for another 15 minutes.
5. 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

1. Add the 2.5L of water and bring everything to the boil.
2. Simmer for about 1 hour.

Thickening and straining the soup

1. We don’t want add room temperature flour to a hot stock so heat some more olive oil (about 1 Tbsp) in your saucepan.
2. Add the:
   1.   1/2 Tbsp gram flour
   2. 1/2 tsp cumin seeds
   3. and 1 sliced garlic clove
3. Fry until the flour is golden brown.
4. Very carefully slowly add this to the soup, stirring as you go.
5. Strain the soup back into the stockpot and briefly return to the boil.
6. Season with salt to taste.

Serving

No spoon required, just lots of naan, coriander leaves and lots of slurping. 🙂

Enjoy,

PK

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