Ingredients:

To be Toasted Each Seperately and Powdered Together:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Coarsely Wet-Grind These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2″ piece
Garlic 2-3 beads
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Chicken – skinless, bone-in chunks
Scalion 1
Tomato 1
Cilantro leaves few
Salt
Turmeric 1 pinch

Sesonning:

Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add chicken, salt and pinch of turmeric to it. Saute for few minutes.

Add 4-6 mugs of water…bring it to boil. Add powdered spices too. Let this boil really well over low-medium heat! Maybe till all the spices steep into the chicken cum soup liquid.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.