Monday, May 28, 2012

Spicy Chicken Soup (South Indian style)


Spicy chicken soup is a popular recipe from south Indian cuisine prepared with chicken bones and boneless chicken slow cooked with spices. This chicken soup recipe is a basic soup menu in restaurants and hotels serving south Indian non vegetarian food. This chicken soup is a famous street food in south India especially in Tamil Nadu available at a very reasonable price. Try this healthy and spicy chicken soup recipe and Enjoy Cooking!!!

Ingredients:

Chicken Bones                                                             500 gms.
Boneless Chicken (Skinned)                                         100 gms.
Onion (chopped)                                                             1 no
Tomato (chopped)                                                         1 no
Refined Flour                                                                 30 gms.
Chopped Garlic                                                           1 tsp.
Cumin seeds                                                                 ½ tsp.
White Pepper Powder                                                  1 tsp.
Oil                                                                                1 tsp.
Bay Leaf                                                                       2 no.
Green Chili                                                                    2 no.
Garam Masala Powder                                                 ½ tsp.
Turmeric powder                                                       1/4 tsp
Curry leaves                                                               a few
Coriander leaves                                                        2 sprig
Salt                                                                              As per taste.

Procedure:

1. Clean and wash chicken bones.
2. Clean, wash and cut chicken into half centimeter dice.
3. Put chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic,tomato, onion bayleaf, slit green chilies, curry leaves, coriander leaves, salt and bring it to a boil. Simmer for half an hour. Keep aside.
4. Heat oil in a pan. Add cumin seeds, let it crackle and add flour,turmeric powder, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, Garam Masala Powder and salt.
5. Bring it to a boil and serve piping hot.


5 comments:

how about the onions and tomato when do you use them?

I have missed the tomato and onions in the third step of the procedure. I have updated the recipe.

Really superb my wife tried and served me lovelly it was tasty

How much chicken stock do I add?

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