How to Make Corn Soup with Spicy Chicken Tikka and Pickled Green Peppers
Ingrediants:
300g cooked corn kernels
Prepare the chicken broth (Yakhni):
Chicken neck and ribs 250g
Chicken breast 200g
Water 6-8 cups or as needed
Ginger and garlic paste 1 tsp
Prepare the Spicy Chicken Tikka for the Topping:
cooking oil 1 tbsp
Tikka masala 2 tbsp
1 lemon juice and tbsp
Prepare the corn soup:
Salt 1 tsp or to taste
1 tsp ground black pepper
1 and tbsp chicken powder (optional)
Vinegar ½ tbsp
Chilli sauce 2 tbsp
2 tbsp soy sauce
Corn starch 4-5 tbsp
Water Cup
Beaten eggs 2
Water Cup
Prepare the pickled green peppers:
½ cup vinegar
Salt 1 pinch
Finely chopped green peppers 10-12
Chopped green onion leaves
Ground black pepper
boiled egg
Indications:
In the food processor add the corn kernels, coarsely chopped and set aside.
Chicken broth :
In a saucepan add the chicken, water, ginger-garlic paste, mix well and bring to a boil, remove the foam, cover and cook over low heat for 25-30 minutes, then take out the chicken pieces and allow to cool. The chicken broth is ready!
Spicy Chicken Tikka for Garnish:
Take the chicken with the help of your hands, chop it well and set aside.
In a pan add cooking oil, shredded chicken, tikka masala, lemon juice, mix well and cook for one minute and set aside.
Corn soup:
In the prepared chicken broth (about 6 cups), add the chopped corn kernels, mix well and bring to a boil.
Add salt, ground black pepper, chicken powder, vinegar, chili sauce, soy sauce and mix well, remove the mix, cover and cook over medium heat for 8-10 minutes.
In corn starch, add water and mix well.
Add the melted cornstarch to the pan, mix well and cook until thickened (2-3 minutes).
Add the beaten egg, mix gently and cook for one minute.
Prepare the pickled green peppers:
In the pan add the water, vinegar, salt, green chillies, turn on the heat, bring to a boil and cook for 1-2 minutes.
Let it cool down.
Comments
Post a Comment