-1 whole baby chicken cut into pieces or chicken fillet from a baby chicken (cut into cubes)-1 grated potato or cut in small cubes (medium)-1 grated or sliced in thin rounds carrot (small)-1 small onion (sliced finely)-Approx 3 level teaspoon salt-½ teaspoon coarse black pepper-Green chilli slices-¼ cup fresh ginger (grated)-1 clove garlic (grated)-6-7 cups of boiled water -½ cup boiled water-3 tblspns melted ghee (Clarified butter) or butter-Whole taj, lavang, jeeru (cumin) (optional) For serving:Fresh ginger (finely sliced)Lemon wedges (optional) Green chilli slices (optional) Sautéed broccoli florets (if having soup for flu) For garnishing:Chopped coriander or any other fresh herbs
1.) Warm ghee (Clarified butter) in a non stick pot, add the onions and fry till translucent- then add the ginger garlic (and whole taj, lavang, jeeru (cumin)) - fry till everything is golden brown (add a little more ghee (Clarified butter) or oil if necessary).2.) Add the chicken pieces, half of the salt, all the pepper and cook on medium heat for 5-10mins.3.) Then add the grated potato carrots, ½ cup boiled water and cook on high heat for 5-10mins.4.) Add the rest of the salt, green chilli and the rest of the boiled water and continue to cook on high heat until the chicken is cooked through and the soup is semi-thick.4.) Remove from stove and serve immediately with lemon wedges, chopped coriander, sautéed broccoli, green chilli slices and fresh ginger slices.