A North Indian Recipe for chicken soup. The original recipe is from Julie Sahni’s ” Introduction to Indian Cooking” 1998.
Ingredients
- 3 lb free range chicken quartered
- 4 tbsp vegetable oil
- 2 plump cloves garlic thinly sliced
- 2 tbsps fresh ginger, julienned
- 2 tsps garam masala
- 2 fresh bay leaves
- 2 onions peeled and thinly sliced
- 3 lemon slices
- 2 tbsps finely chopped fresh mint
- sea salt and black pepper
- 1 whole lemon halved
Servings:
Instructions
- Rinse the chicken quarters and pat them dry. Place in a heavy deep pan over a medium high heat and add the oil. Cook for 5 minutes or so , turning , until lightly browned all over.
- Add the garlic, ginger, garam masala,bay leaves, onion and lemon slices. Cook until fragrant.
- Add 8 cups of water and bring to the boil. Skim off the scum as it rises to the top. Lower the heat and simmer, partially covered, for 2-3 hours, adding more water as required.
- Strain the soup and discard the solids. Stir in the mint and season to taste with salt, pepper and lemon juice.
- Serve piping hot in mugs.
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