Ingredients [Stock]
| Chicken | ½ kg |
| Namak (Salt) | 1 tsp |
| Pani (Water) | 1½ kg |
| Lehsan (Garlic) paste | 1 tsp |
| Adrak (Ginger) paste | 1 tsp |
Method
Step 1: Add Chicken, Pani (Water), Namak (Salt), Lehsan (Garlic) paste, Adrak (Ginger) paste, and mix. Cover and cook on medium to low flame for 15 minutes.
Step 2: Remove scum and cook on medium flame for 5 minutes without covering.
Ingredients [Soup]
| Shimla Mirch (Capsicum) – 1 large | 1 large |
| Namak (Salt) | ⅛ tsp [If required, you may add more salt (according to taste)] |
| Pissi kali mirch (Black pepper powder) | 1¼ tsp |
| Maida (All purpose flour) | 4 tbs [heaped] |
| Ghee | 5 tbs [Melted] |
| Cream | ½ cup |
Method
Step 1: Add Ghee, Maida (All purpose flour) and mix till its colour changes to light golden.
Step 2: Gradually add Stock [4½ glasses]. Mix and make sure there are no lumps.
Step 3: Add Chicken, Shimla Mirch (Capsicum), Namak (Salt), Pissi Laal Mirch (Black pepper powder) and mix. Cover and cook for 3 minutes at low flame.
Step 4: When the soup thickens slightly, add Cream, mix for 1 minute, and turn off the flame.
Serve with Croutons.
Making Croutons
Method 1: Take 2 slices of bread and cut them into cubes. Fry these until they become golden.
Method 2: Toast the bread in a pan until it becomes brown and cut it into cubes.