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Monday, December 10, 2012,3:08 AM by
Ponmathi Srilekha.S

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CHETTINAD CHICKEN SOUP

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • The Tempering: Heat the oil in a wok over medium heat. Add the tempering ingredients and allow the seeds splutter.
  • Add the onions, tomatoes, ginger and green chili. Stir for a few seconds, till onions are soft.
  • Add the chicken and stir-fry. Sprinkle half of turmeric powder, garam masala powder with the black pepper and cumin powder into the pan. Stir well and cook uncovered for 2 minutes.
  • Add the reserved dhal water to pan with measured cups of warm water. Mix in garlic and salt. Cook over medium heat till the soup comes to a boil. Add coriander leaves.
  • Reduce heat and simmer, till the chicken is tender, stirring frequently.
  • If the soup thickens, add 1-2 cups of water to thin it down. When the chicken is cooked, remove from heat.

INGREDIENTS

  • 100 grams cubed boneless chicken
  • 50 grams finely sliced tomatoes
  • 30 grams toor dhal, washed, cooked with half of turmeric powder to creamy consistency and drained, water reserved   
  • 1 teaspoon turmeric powder
  • 100 grams finely sliced onions
  • 1 teaspoon minced fresh ginger
  • 1 green chili, finely chopped
  • ½ teaspoon garam masala powder
  • 1 teaspoon black pepper and cumin powder
  • 1 litre water
  • 4-6 garlic cloves, crushed
  • Salt, to taste
  • 50 grams chopped fresh coriander leaves

Tempering

  • 1 tablespoon IDHAYAM sesame oil
  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds
  • 2 cinnamon sticks
  • Few curry leaves

40 comments for “Chettinad Chicken Soup”

  • Posted Saturday, February 11, 2023 at 7:23:42 AM

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