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2 pieces chicken fillet + 3 pieces bone meat ( neck etc )
ghee (Clarified butter) and oil 1 ½ tablespoon freshly grated ginger 1 tablespoon green masala ( dhana , kari leaves , green chili , lemon juice ) 1 teaspoon crushed black pepper 1 teaspoon calistos lemon garlic and herb spice Salt to taste ½ can cream style corn 7 cups water ½ packet knorrs thick vegetable soup 2 tablespoon knors chicken soup Make a paste first with water before adding Handful chopped dhania (coriander)In a deep pot add the ghee (Clarified butter) as well s the ginger and garlic and green masala and braise until you get the aroma .
Add the pieces of chicken along with all the spices and cook on low for 15 minutes . Now add in the water and allow this to boil for 15 minutes , then add the knorr soup paste and allow to cook until nice and thick . Add the sweetcorn and dhania (coriander) and cook for another 5 minutes . You can add more or less water . BACK TO RECIPElb / pounds |
= |
kg |
oz / ounce |
= |
grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |