How to make Kozhi Karuveppalai Soup - A clear chicken soup with chicken pieces.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Bones (चिकन की हड्डियाँ), Boneless Chicken (हड्डी रहित चिकन)

Cuisine : Tamil Nadu

Course : Soups

Kozhi Karuveppalai Soup

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Kozhi Karuveppalai Soup checkout Clear Chicken Soup, Chicken Shorba. You can also find more Soups recipes like Dal Shorba, Arhar Aur Tamatar Ka Shorba, Garlic Spinach And Chickpea Soup, Vegetable Manchow Soup.

Kozhi Karuveppalai Soup Recipe Card

Kozhi Karuveppalai Soup

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kozhi Karuveppalai Soup Recipe

  • Chicken Bones 500 grams

  • Boneless Chicken 125 grams

  • Onion 1 medium

  • Garlic 4-6 cloves

  • Tamarind 1/2 lemon size ball

  • Tomato 1 medium

  • Curry leaves 16-20

  • Salt to taste

  • Turmeric powder 1/3 teaspoon

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Coconut scraped 1/2 cup

  • Lemon juice 1 tablespoon


Step 1

Clean and wash chicken bones and boneless chicken. Peel, wash and roughly chop onion and garlic. Soak tamarind in quarter cup warm water; remove the pulp, strain and reserve.

Step 2

Wash and roughly chop the tomato and curry leaves. Boil the chicken bones in about seven to eight cups water, skim the scum from the surface and simmer for ten minutes.

Step 3

Add roughly chopped onion, garlic, tamarind pulp, tomatoes, boneless chicken, salt, turmeric powder, red chilli powder, asafoetida and chopped curry leaves. Continue to simmer on medium heat for another fifteen minutes.

Step 4

Remove cooked boneless chicken, cool and chop into bite sized pieces. Blend besan in quarter cup water and mix into the simmering soup. Add scraped coconut, cover and simmer for ten to twelve minutes.

Step 5

Strain soup, pressing the residue well to extract the entire flavour. Reheat the soup, add chopped chicken, adjust the seasoning, mix in lemon juice and serve piping hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.