Chicken Tikka Soup

Ingredients

• 300 grams ready-made chicken tikka
• 6 medium tomatoes, roughly chopped
• 3 tablespoons oil
• 6-8 black peppercorns
• 1 bay leaf
• 6-7 garlic cloves
• 1 medium onion, roughly chopped
• 5-6 fresh coriander stems
• Salt to taste
• 1 teaspoon red chilli powder
• 5 cups vegetable stock
• ½ teaspoon sugar
• 1 teaspoon butter
• 1 tablespoon fresh cream + for drizzling
• Micro greens for garnish
• Crisp naan triangles for garnish

Method

1. Heat oil in a deep pan, add black peppercorns, bay leaf, garlic cloves, onion and tomatoes and mix well. 
2. Add coriander stems and salt, mix and cook for 3-4 minutes. 
3. Add red chilli powder, mix well and cook for 1-2 minutes. Add vegetable stock, mix, cover and cook for 6-8 minutes. 
4. Switch off the heat, discard the bay leaf and blend the mixture till smooth with an electric hand blender. 
5. Strain the mixture into another pan. Switch the heat on, add sugar, mix well and cook for 1-2 minutes.
6. Add butter and fresh cream and mix well. Cook for 1-2 minutes and take the pan off the heat.
7. Thinly slice the chicken tikkas.
8. Reserve some of the chicken tikka pieces and put a portion of the remaining into each serving bowl. Fill up the bowls with the soup. 
9. Drizzle fresh cream, garnish with the reserve chicken tikka pieces and micro greens. Serve hot with crisp naan triangles.