A light, spicy Indian chicken soup packed with flavour and protein.
Prep time: 10 minutes Cook time: 30–35 minutes Servings: 2
Ingredients
- 250 g chicken, preferably bone-in
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 tbsp ginger-garlic paste
- 1 green chilli
- 1 tsp cumin seeds
- 1 small cinnamon stick
- 2 cloves and 2 green cardamoms
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp black pepper powder
- 1 tsp coriander powder
- 1 tsp oil
- 3–4 cups water
- Salt to taste
- Fresh coriander and lemon juice for garnish
Method
1. Sauté the spices: Heat oil in a deep pot. Add cumin seeds, cinnamon, cloves and cardamom. Add chopped onion and sauté until lightly golden.
2. Add aromatics: Add ginger-garlic paste and green chilli. Cook for 1 minute until fragrant.
3. Cook the chicken: Add chicken, tomato, turmeric, red chilli powder, coriander powder, black pepper and salt. Sauté for 4–5 minutes.
4. Prepare the broth: Add 3–4 cups of water. Cover and simmer for 25–30 minutes, or until the chicken is fully cooked and tender.
5. Finish and serve: Adjust the seasoning. Garnish with fresh coriander and lemon juice. Serve hot with the chicken pieces and flavourful broth.
Nutrition varies depending on the chicken cut and the amount of oil used.
Healthy tip: Use skinless chicken and just 1 tsp oil for a lighter, high-protein shorba.