Chettinad chicken soup refers to pressure-cooked chicken pieces in a broth comprising a little bit of turmeric powder, salt to taste and a paste made from coriander seeds, cumin seeds, black peppercorns, shallots, garlic, ginger, and tomatoes. Learn the quick and easy steps to make chettinad chicken soup at home from my simple recipe.
KEY TAKEAWAYS
- Chettinad chicken soup is a very popular and healthy dish in the South Indian regions.
- Serve it hot as is or with garlic bread or toast.
- Chettinad chicken soup offers a mildly spicy, savory and earthy taste.
- Other similar recipes are chicken clear soup, chicken sweet corn soup, chicken noodle soup, chicken vegetable soup, chicken rasam, and chicken thukpa.
The Ingredients:
- 450 grams chicken (with bone, cut into small pieces)
- 1.5 tbsp coriander seeds (dhania)
- 1 tbsp cumin seeds (jeera)
- 1.5 tbsp black peppercorns
- 10 pieces shallots (peeled, whole)
- 6 pieces garlic (large cloves, peeled)
- 1 piece ginger (¾ inch in size, peeled)
- 1 tbsp cooking oil
- 2 tomatoes (large, ripe, cut into small pieces)
- Salt to taste
- ½ tsp turmeric powder
- 6 cups water
One day I was talking with my neighbor about my elder son losing appetite and weight day by day. She suggested I try this soup saying it is very light to digest and very healthy to have. She narrated the recipe to me when I asked for it. It was so simple that I did not have to record them on my smartphone.
I hurried home to make the soup because I was worried about my son. My sons enjoyed the soup I made which turned out to be a success. The taste of the soup attracted my husband who requested a bowl. I felt extremely happy about myself while I showed my gratitude to the lady who had given me the recipe.
How to Make Chettinad Chicken Soup? (Step by Step Guide with Images)
Step 1: Fry 1.5 tbsp of coriander seeds (dhania), 1 tbsp of cumin seeds (jeera), 1.5 tbsp of black peppercorns, 10 pieces of shallots (peeled, whole), 6 pieces of garlic (large cloves, peeled), and 1 piece of ginger (¾ inch in size, peeled) in 1 tbsp cooking oil. Add 2 large, ripe tomatoes, cut into small pieces. Cook until soft.
Step 2: Blend to a fine paste when cool.
Step 3: Mix the paste along with ½ tsp of turmeric powder and salt to taste with 450 grams of chicken (with bone, cut into small pieces) in a pressure cooker. Add 6 cups of water, close the lid, and cook on a high heat for up to 5 to 6 whistles.
Step 4: Check the doneness of the chicken and consistency of the broth.
Step 5: Your tasty and healthy Chettinad chicken soup is ready.
Recipe Card
Chettinad Chicken Soup Recipe
Ingredients
- 450 grams chicken with bone, cut into small pieces
- 1.5 tbsp coriander seeds dhania
- 1 tbsp cumin seeds jeera
- 1.5 tbsp black peppercorns
- 10 pieces shallots peeled, whole
- 6 pieces garlic large cloves, peeled
- 1 piece ginger ¾ inch in size, peeled
- 1 tbsp cooking oil
- 2 tomatoes large, ripe, cut into small pieces
- Salt to taste
- ½ tsp turmeric powder
- 6 cups water
Instructions
- Fry 1.5 tbsp of coriander seeds (dhania), 1 tbsp of cumin seeds (jeera), 1.5 tbsp of black peppercorns, 10 pieces of shallots (peeled, whole), 6 pieces of garlic (large cloves, peeled), and 1 piece of ginger (¾ inch in size, peeled) in 1 tbsp cooking oil. Add 2 large, ripe tomatoes, cut into small pieces. Cook until soft.
- Blend to a fine paste when cool.
- Mix the paste along with ½ tsp of turmeric powder and salt to taste with 450 grams chicken (with bone, cut into small pieces) in a pressure cooker. Add 6 cups of water, close the lid and cook on a high heat for up to 5 to 6 whistles.
- Check the doneness of chicken and consistency of the broth.
- Your tasty and healthy Chettinad chicken soup is ready.
