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Instructions
- Clean and cut the chicken into 8 pieces.
- :- Make sure that every piece of bone has atleast one end bare of meat.
- Heat oil/butter in a pan.
- Saute the onions until glossy and light pink.
- Add the chicken and saute on a low flame for about 2 mins.
- Pour enough water into the chicken to cover it up.
- Add salt and mix well.
- Cook on a high flame, until the mixture boils nicely; uncovered.
- Reduce the heat to medium and cover and cook for around half an hour.
- :- Check for the meat to fall off the bones by picking it with a fork. If needed, return it to high heat. :- Check for seasonings. Now is the time to adjust salt and pepper as per your need.
- When onions are completely mushy and meat is very tender and falling off bones, add the coriander leaves and cover.
- Remove from heat.
- :- Serve with toasted white bread or just as it is.
- :- If you like smooth soup, add the coriander leaves unchopped and remove it as well as ginger pieces and bones before serving.
- :- For thickening, add 1 tsp of corn flour mixed with 1 tbsp of water just before removing from fire. Let it boil for 2 more mins and follow from Step 10.
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