Can someone give me the recipe fro Chicken Soup, Indian style?

Chicken legs(small) - 5 nos


Butter - 1 tbsp


Pepper powder - 1/2 tsp


Ginger-garlic paste - 1/4 tsp


Aniseeds(Perinjeerakam) - 1/4 tsp


Curry leaves - 6 - 8 nos


Whitecorn powder - 2 tbsp


Turmeric powder - A pinch


Salt - 1/4 tsp





Preparation Method


1)Melt butter in a pressure cooker.





2)Add aniseeds.





3)Add chicken.





4)Add ginger-garlic paste, curry leaves and a pinch of turmeric powder.





5)Cook for 5 mins.





6)Add pepper powder and salt and cook for 3 - 5 mins.





7)Add 4 cups of water.





8)Pressure cook upto 3 - 4 whistles.





:- Check if chicken is cooked tender.





9)Take 1/2 cup of water in a bowl and add whitecorn powder to it and mix well.





10)Add this liquid into the cooker.





11)Cook for 3 mins.





:- Serve hot.Can someone give me the recipe fro Chicken Soup, Indian style?
If you mean chicken curry, then this is an authetic style recipe:





Ingredients


鈥?00 gm. chicken pieces with or without bone


鈥? tbs. cooking oil


鈥?/2 tsp. cumin seeds


鈥? large or 2 small onions (200-225 gm.)


鈥?/2 inch piece of ginger


鈥?-3 cloves of garlic


鈥?-3 tbs. tomato puree or 2-3 medium sized fresh tomatoes.


鈥? tbs. dry fenugreek or methi leaves (optional)


鈥? 1 1/2 tsp. garam masala


鈥round Spices:


鈥? level tsp. turmeric powder


鈥? tsp. coriander powder


鈥? tsp. paprika powder for colour (optional)


鈥?/2 tsp. chilli powder or to taste


鈥alt to taste


鈥arnish:


鈥 handful of fresh coriander leaves


鈥?/2 tsp. Garam Masala.





Instructions


1.Remove skin from chicken pieces, wash and drain.


2.Peel onions, ginger and garlic and chop finely or grind in a food processor.


3.If using fresh tomatoes, chop into small pieces or puree.


4.Clean, wash and chop coriander leaves and keep aside.


5.Measure whole and ground spices separately.


6.Heat oil in a heavy bottomed wok or pan.


7.Add cumin seeds and whole spices*, wait until cumin seeds splutter, but not burn. Add onions and garlic and ginger mix and fry until brown. Ginger often sticks to the pan, so keep stirring or use a non-stick pan.


8.Add all other spices and stir for a few seconds to allow flavours to come out.


9.Add tomatoes and methi leaves. Cook stirring frequently, until oil separates. If using yoghurt, instead of tomatoes, add after step 10, when chicken pieces are browned and sealed.


10.Add chicken and cook on medium-high flame, stirring frequently until it is well coated and sealed.


11.Cover and cook on low-medium flame until tender, approximately 15-20 minutes. Cooking time depends on the quality of chicken.


12.Add water, only if a thinner gravy is required. Usually there is enough water in the chicken.


13.Turn off heat.


14.Sprinkle garam masala and half of coriander leaves %26amp; stir. Cover and leave.


15.Sprinkle rest of the coriander leaves as garnish, before serving.


16.Serve with Plain Pulao Rice or Boiled Rice or Nan or Tandoori Roti or Chapatti.





Notes


鈥or a more exotic taste, add a couple of tbsp. of cream or sour cream or thick yoghurt or red wine towards the end and mix thoroughly.


鈥ariations:


鈥dd one bunch of fresh or 2 tbs. of dry fenugreek leaves while meat is cooking. Fresh leaves have to be removed from their stalks, washed and chopped roughly.


鈥dd a cup full of chopped or 1/2 cup tinned spinach.


鈥dd potato pieces to the curry.