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.