1 medium onion - slicedApprox 1 or 2 chicken fillet cut into small pieces (or use a few pieces of bony chicken ) 2 tablespoon ghee (Clarified butter)1 tablespoon oil1 cinnamon stick (taj)3 cardom (elachie)1 teaspoon ground ginger and garlic¼ teaspoon tumeric1 teaspoon dhana Jeeru (Cumin)1 teaspoon Salt (adjust to taste)1 teaspoon ground red chillies1 teaspoon ground green chilies ( adjust chilli to taste)1 grated tomato 1 -2 tablespoon tomato purée 1 tablespoon gram flour/Chana flour - mixed in 1 cup of water1 tin coconut milk or coconut cream ( if using coconut cream add in ½ cup milk as well)
Sauté the onion in the ghee (Clarified butter) and oil with the cinnamon stick and elachie until onions are light brown.Add the ginger and garlic and braise for a minute.Add the chicken and all the spices and cook until chicken is almost done.Add the tomato and puree and cook for a few more minutes.Add the chick pea/ Chana flour wit the water to the pot and let it boil for a few minutes.Turn the heat down and add the coconut cream/ coconut milk.If using coconut cream and the milk to thin it down.Allow to simmer for about half an hour, adding water if necessary.Adjust chilli and salt based on taste preference.Should be a soup like consistency when done.Prepare the toppings - see below.Serve hot. Toppings- there are many options, these are what I usedSpaghetti Pieces of crispy fried purCrispy fried garlicCorianderChopped spring onions and chivesChilli flakesLemon
INFO & TIPS
To serve - dish chicken soup into bowl top with spaghetti and toppings of your choice.