Chase the flavors
Serves 2-3
Prep time 60 Minutes
Cooking time 10 Minutes
Ingredients
Coriander roots - 1 bunch
Ginger - 2 knots
Cinnamon stick - 1 small
Chicken bones - 500 gms
Garlic cloves - 15-20
Black pepper - 1 tsp
Green chilli - 2-3
Bay leaves - 2
Ghee - 1 tbsp
Milk - 1 cup
Onions - 2
Butter - For garnish
Lemon - For garnish
Salt - To taste
Oil - Few drops
Whole spices
1) Start by washing the bones thoroughly and put them on a boil. Boil for 10 - 15 mins till the scum comes of top, strain the bones and discard the liquid, wash the bones again. This is done to get dirty of all the impurities
2) In a pan, add some oil and on high heat, pan roast the bones till golden brown
3) Once the bones are roasted, put them for boil again in 1.5 litres of water, to the water add quartered onions, 10 - 15 small garlic cloves, sliced ginger, green chillies, bay leaves, cinnamon stick and other whole spices
4) Bring the liquid to a rapid boil and then reduce the heat and simmer for 30 mins. After 30 minutes add in another litre of water and washed coriander roots
5) Simmer for another 20 minutes till it is reduced till 3/4th
6) Remove all the bones and vegetables and discard them , strain the stock
7) In a saucepan, melt ghee, and add in 4-5 chopped garlic cloves, keep the temperature low and let the garlic brown slowly so it becomes crispy without burning
8) Add in the strained chicken stock to the pan along with milk. Add in the salt and pepper and finish with some chopped coriander leaves
9) Pour the soup and finish with a fresh squeeze of a lemon and some butter