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Indian Chicken Soup Recipe

Indian Chicken Soup Recipe

Warm up with this flavorful Indian chicken soup recipe, made with aromatic spices, tender chicken, and fresh herbs. A comforting, healthy, and easy-to-make dish perfect for any season!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Course: Appetizer, Side Dish, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.35 lbs Chicken Thighs with bone 1.1 lbs or 500 grams after cleaning and cutting into bite size pieces
  • 2 tablespoons Oil
  • 5 Cardamoms
  • 2 Cloves
  • ¼ inch Cinnamon
  • ½ teaspoon Caraway Seeds
  • 2 Bay Leaves
  • 6 Curry Leaves
  • ½ small Onion chopped
  • 2 tablespoons Ginger Garlic Paste
  • ¾ teaspoon Coriander Powder
  • ½ teaspoon Chili Powder
  • ½ teaspoon Pepper Powder
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Salt adjust to taste
  • 3 cups Water add more if necessary
  • Cilantro to garnish
  • Lime juice when serving

Equipment

  • 1 Kitchen Shears or use a knife
  • 1 Knife & Cutting Board
  • 1 Pressure Cooker (Instant Pot or stovetop)
  • 1 Spoon (wooden or steel) or Spatula

Method
 

  1. Remove the skin, cut the meat off the bone into bite size pieces and then cut the meatless bone into ½. Keep it aside.
  2. Instant Pot Instructions
  3. Place inner pot in Instant Pot. Select 'Sauté' mode and once the pot is hot, add oil.
  4. In hot oil roast cardamoms, cloves, cinnamon, bay leaves, caraway seeds and curry leaves.
  5. Then add onions and saute until soft.
  6. Sauté ginger garlic paste for a minute, until raw ginger smell dissipates.
  7. Add all the powders; coriander powder, chili powder, black pepper, turmeric, salt and mix well.
  8. Then add chicken, mix until spices coat the chicken pieces and are browned.
  9. Add water until chicken pieces are immersed in it, about 2½ - 3 cups of water.
  10. Hit, 'Cancel' and select 'pressure cook' or 'manual' setting and cook for 3 minutes. Let pressure release naturally.
  11. Open the lid, adjust reasoning. Check the consistency of the soup. If it is too thick, add some water, bring it to a boil and cook for a minute or two. If it is too watery, simmer for few minutes on 'Sauté' mode.
  12. Garnish with fresh coriander leaves and serve hot as a soup or as a side dish with rice.
Stovetop Indian Pressure Cooker Instructions
  1. Heat oil in a pressure cooker. I used a 3 liter pressure cooker but would recommend at least a 4 liter cooker.
  2. When oil is hot, add cardamoms, cloves , cinnamon, bay leaves, caraway seeds and curry leaves.
  3. When the spices are lightly roasted in oil, add onions and saute until soft.
  4. Add Ginger garlic paste and saute for a minute.
  5. Add chili powder, pepper powder, coriander powder, turmeric and salt. Mix well.
  6. Add chicken and fry until chicken is lightly roasted and brown.
  7. Add water and pressure cook for 3 whistles.
  8. Turn off the heat and let the pressure release naturally.
  9. Open the cooker, adjust the reasoning and garnish with fresh coriander leaves.
  10. Serve as a soup or with rice as a side dish. If serving as a soup, squeeze some lime juice.Heat oil in a pressure cooker. I used a 3 liter pressure cooker but would recommend at least a 4 liter cooker.
  11. When oil is hot, add cardamoms, cloves , cinnamon, bay leaves, caraway seeds and curry leaves.
  12. When the spices are lightly roasted in oil, add onions and saute until soft.
  13. Add Ginger garlic paste and saute for a minute.
  14. Add chili powder, pepper powder, coriander powder, turmeric and salt. Mix well.
  15. Add chicken and fry until chicken is lightly roasted and brown.
  16. Add water and pressure cook for 3 whistles.
  17. Turn off the heat and let the pressure release naturally.
  18. Open the cooker, adjust the reasoning and garnish with fresh coriander leaves.
  19. Serve as a soup or with rice as a side dish. If serving as a soup, squeeze some lime juice.