Directions
What to look out for while buying raw chicken
It should smell fresh
Try and buy fresh or chilled chicken other frozen chicken.
If buying frozen then it should not be more than 4-6 weeks old
The flesh when pressed should be springy and flesh to have pinkish hue
Should not have any blood clots
Buy chicken as per what you are to cook. Eg with skin if roasting it, boneless for tikka and on the bone for making soup & curry.
Corn fed chicken will have a yellowish ting/hue over the chicken skin.
When storing the chicken individually wrap each piece and then store it in a container or a zip pouch bag with date marked.
Ingredients
- Butter – 1½ tbsp
- Bayleaf – 1no
- Peppercorn – 5-6nos
- Garlic chopped – 2tsp
- Onion chopped – ¼ cup
- Maida – 1½ tbsp
- Chicken (with bone) – ½no (400gms)
- Thyme – a sprig
- Salt – to taste
- Water – 1.25 lt
- Spring onions chopped – handful
- Cream (optional) – 2 tbsp
Steps
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1
Done
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In a pressure cooker, add some butter, bay leaf, a few peppercorns and toast it. Add chopped garlic and onion and sauté it for a few minutes. To the aromats, add some maida that will help thicken the soup and toast it till it stops smelling raw. To the golden-brown mixture, add the chicken along with fresh thyme (you can replace thyme with a herb of your choice). Pour in a little water to avoid it from burning along with some salt |
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2
Done
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After sautéing the chicken for about 5 minutes, add water to cover the chicken and put on the lid of the pressure cooker. After the 1st whistle, set the flame to low and cook it for another 5-10 minutes or till it’s falling-off-the-bone tender. |
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3
Done
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Once the soup is done, strain the soup into a pan and pull out the pieces of the chicken to shred and add back into the soup. Heat up the soup in the pan, add some spring onions and dollop of fresh cream (optional) - and voila! You have a hearty chicken soup ready for your soul |
