How to make it
5 steps. Take it one step at a time.
Heat 2 tbsp ghee
Heat 2 tbsp (30 ml) ghee in a large heavy-bottomed pot over medium heat. Once hot, add cumin seeds, green cardamoms, and the cinnamon stick. Sauté for a few seconds until they become fragrant.
Add the finely chopped onion and sauté
Add the finely chopped onion and sauté for 4-5 minutes until translucent and soft. Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5 minAdd the chicken pieces and turmeric powder
Add the chicken pieces and turmeric powder. Cook over medium-high heat for about 5 minutes, stirring occasionally, until the chicken pieces are lightly seared and have changed color.
5 minPour in 1 liter of water
Pour in 1 liter (1.1 qt) of water and add salt. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25-30 minutes until the chicken is tender and cooked through.
30 minStir in the black pepper powder
Stir in the black pepper powder. Taste and adjust salt if necessary. Garnish with freshly chopped cilantro and serve hot in individual bowls.
A little kitchen wisdom
Using bone-in chicken provides a much richer and more nutritious broth. If you prefer a clear soup, you can strain the liquid before adding the shredded chicken back in.
