Ingredients
Scale
- 1 tablespoon ghee or butter
- 1 small onion, chopped
- 3–4 garlic cloves, skin on
- 2 inches ginger, chopped
- 15 fresh cilantro stalks (stems & leaves separated)
- 1 bay leaf
- 1–2 Kashmiri dried chilies
- 8 black peppercorns
- 1 lb bone-in skinless chicken thighs & drumsticks
- 3/4 teaspoon salt
- 4 cups warm water
- 1/4 teaspoon garam masala
- 1/2 teaspoon fresh cracked black pepper
- Optional: 1 tablespoon heavy cream or 1/4 cup milk
Instructions
- Heat ghee in a large pot over medium heat until melted.
- Add onion, garlic, ginger, cilantro stems, and spices; sauté for about 1 minute.
- Layer chicken pieces in the pot and sear for about a minute on each side; sprinkle salt.
- Pour warm water over the chicken to cover it completely; bring to a boil.
- Reduce heat to low, cover, and simmer for 35 to 45 minutes (or cook in an Instant Pot for 8 minutes).
- Strain the soup using a colander; separate solids from liquids and shred the chicken.
- Return broth to pot; add shredded chicken back along with chopped cilantro leaves and seasonings.
- Simmer briefly before serving warm with lemon slices and chopped scallions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 3g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For a vegetarian version, replace chicken with your choice of vegetables such as carrots or chickpeas and use vegetable broth instead. Adjust spice levels by adding more Kashmiri dried chilies for extra heat.