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| Main ingredients | Chicken bones, Boneless chicken, Garlic, Butter, Oil, Cumin seeds, Refined flour, White pepper powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Soups |
| Prep time | 10-15 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams chicken bones, cleaned and washed
- 150 grams boneless chicken, cut into ½ inch cubes
- 10 garlic cloves, chopped
- 1 teaspoon butter
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1½ tablespoons refined flour (maida)
- White pepper powder to taste
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Put the chicken bones into a deep non-stick pan, add 6 cups water and garlic, mix well and cook till the water is reduced to 4 cups. Strain and reserve the stock.
- Heat butter in a shallow non-stick pan, add chicken cubes and sauté till they are ¾ done.
- Heat oil in another deep non-stick pan, add cumin seeds. When they begin to change colour, add refined flour, mix and sauté for 1 minute, stirring continuously.
- Add reserved chicken stock, chicken pieces, white pepper powder and salt and mix well. Simmer for 3-4 minutes stirring continuously.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
- Chef’s Tip: You may add ½ cup of fresh cream just before serving to make it a little rich.
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