2 pieces chicken fillet cut into cubes 1 neck piece of meat or back bone 1 teaspoon ginger ½ teaspoon garlic ground green chili ½ teaspoon black pepper ½ teaspoon dhana powder ½ teaspoon jeera powder salt to taste 4 cups water 2 tablespoon knorr white onion soup 2 teaspoon knor vegetable soup warm water to make a paste
1 can dennys creamy mushroom soup handful chopped dhania (coriander) (coriander) 2 to 3 cups water .
In a pot add 2 tablespoon ghee (Clarified butter) (Clarified butter) add the ginger garlic and ground green chili allow to braise on low few seconds add the chicken and all the spices and cook on meduim heat for 10 minutes . add the 4 cups of warm water and allow to cook for about 15 minutes on meduim heat . add the knor paste and allow to boil for another 15 minutes or more the longer the better, add another cup water if necessary . add the can of dennys creamy mushroom soup and allow to boil add the reaminign water and dhania (coriander) (coriander) and allow to boil on low for another 15 minutes or longer .