Ingredients:

• Chicken joints – 500g
• curry powder – 2 tsp
• Mint leaves – 1 tbsp, chopped
• Coriander leaves – 1 tbsp, chopped
• Butter – 2 tbsp
• Onion -1/5 cup, chopped
• Ginger – 1 tsp, chopped
• Garlic – 2 tsp, chopped
• cardamom-5
• cinnamon- 5cm piece
• cloves-3
• mace- 2 blades
• Black Peppercorn – 1 tsp
• bay leaves- 2
• salt to taste

Method:

1. Heat butter in a pressure cooker.
2. Add cardamom, cinnamon, cloves, mace, peppercorn, and bay leaves.
3. Fry for few seconds.
4. Add onion, ginger, and garlic. Fry till fragrant.
5. Add chicken, curry powder, salt, and 3 cups of water.
6. Pressure cook for 15 minutes. Cool and strain.
7. Shred the chicken meat and add to the stock.
8. Add mint and coriander leaves.
9. Add 5 to 6 cups of water to the chicken bones, and simmer for 10 minutes.
10. Strain and add the liquid to the above soup.
11. Taste and correct the seasoning.
12. Heat until it boils.
13. Simmer for 2 to 3 minutes and serve hot.