Monsoon spl Green Masala Chicken soup

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Mix the chicken with salt, turmeric, crushed black peppercorns and ginger garlic paste, and marinate well. Set aside.
2. Put the spring onion, green chillies, ginger and fresh coriander leaves in a bowl and mix well. Blend to a smooth, fine paste in a mixer grinder. Set aside.
3. Heat the oil in a sauce pot or handi. Add bay leaf, cinnamon stick, fenugreek seeds, star anise, cumin seeds and onion, and sauté for 2-3 minutes.
4. Add the tender coriander stems and the marinated chicken, and cook for a while.
5. Add the prepared paste and salt, and cook for 4-5 minutes until oil separates from the masala.
6. Add the water and bring to a quick boil.
7. Add coriander powder, cumin powder, crushed black peppercorns, hot water and water. Simmer for 10-12 minutes.
8. Roast the sweetcorn directly on a gas burner for 2-3 minutes until it has light charred spots.
9. Add the roasted sweetcorn to the shorba, cover with a lid and cook until the chicken is cooked through.
10. Transfer to a serving bowl, garnish with a coriander sprig and serve hot.

Summarized from Ranveer Brar's video. Watch it for the details.

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