Chicken Soup



½ chicken cut into 8 pieces
1 tbsp ghee
3 Supreme Black Peppercorns
2 Supreme Green Cardamom Pods
2 inch Supreme Cassia Bark
½ onion, finely sliced
1-2 green chillies, finely minced
¼ tsp Supreme Turmeric Powder
½ tsp Supreme Ginger Garlic Paste
Salt to taste
⅓ tsp Supreme Coarse Black Pepper
2 ltr chicken stock
½ tsp Supreme Cumin Powder
⅓ cup chopped coriander


Heat ghee in a pot over medium heat. Add black peppercorns, green cardamom and cassia bark and once they release their aromas add sliced onions. Sauté until soft then add minced green chillies and ginger garlic paste. Cook for a minute then add a pinch of salt, coarse black pepper and turmeric powder. Stir well, cook the spices for 1-2 minutes then add the chicken. Mix well, cover, turn the heat down to low and cook until the chicken is fully cooked through. Stir in chicken stock and cumin powder and continue to simmer for another 15 minutes. Garnish with chopped coriander and serve hot.

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