Monsoon Spl Green Masala Chicken Soup Recipe | Chef Ranveer Brar

Ingredients

• 1 kg Chicken Legs, Chicken
• Salt to taste
• ½ tsp Turmeric powder
• ½ tsp Black Peppercorns (crushed)
• 1 tbsp Ginger Garlic paste
• 1 cup Spring Onion (roughly chopped), green onion
• 3 no. Green Chillies (roughly chopped)
• 1 inch Ginger (peeled & roughly chopped)
• 1 cup fresh Coriander leaves (roughly chopped)
• 2-3 tbsp Oil
• 1 no. Bay leaf
• ¼ inch Cinnamon stick
• 4-5 no. Fenugreek seeds, methi dana
• ¼ no. Star anise
• ½ tsp Cumin seeds
• 1 medium Onion (chopped)
• 1 tbsp Tender Coriander stems (finely chopped)
• Marinated Chicken
• Prepared paste
• Salt to taste
• 1 cup Water
• 1 heaped tbsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Black Peppercorns (crushed)
• 1-2 cup Hot water
• 1 ½ cup Water
• Roasted Sweet Corn
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add chicken, salt to taste, turmeric powder, crushed black peppercorns, ginger garlic paste and marinate well.
2. Keep it aside for further use.
3. In a bowl, add spring onion, green chillies, ginger, fresh coriander leaves and give it a good mix.
4. Transfer it into the mixer grinder jar and grind it into the smooth fine paste.
5. Keep it aside for further use.
6. In a sauce pot or handi, add oil, once it’s hot, add bay leaf, cinnamon stick, fenugreek seeds, star anise, cumin seeds, onion and saute for 2-3 minutes.
7. Add tender coriander stems, marinated chicken and cook for a while.
8. Add prepared paste, salt to taste and cook for 4-5 minutes until oil separates from the masala.
9. Add water and give it a quick boil.
10. Now, add coriander powder, cumin powder, crushed black peppercorns, hot water, water and let it simmer for 10-12 minutes.
11. Take sweetcorn and place it onto the gas burner and roast for 2-3 minutes until corn gets light charred colour.
12. Put the roasted sweetcorn into the shorba, cover it with the lid and let it cook for a while or until it’s cooked.
13. Transfer it into the serving bowl and garnish it with coriander sprig.
14. Serve hot.