INGREDIENTS
1 litre chicken stock, 1 boneless chicken breast, 1 cup spinach puree, ½ tsp oil, 1 medium onion, quartered, 2 tbsps wholewheat flour, 2 inch ginger, 1 garlic pod, 1 tsp garam masala powder, ½ tsp black pepper powder + extra for sprinkling, Juice of ¼ lemon, Salt to taste
METHOD
• Heat butter in a non-stick kadai. Crush ginger, cut garlic pod horizontally, and add both to the butter.
• Add onion, and sauté the mix for 2-3 minutes.
• Add refined flour and sauté for 2 minutes.
• Add chicken stock and chicken breast. Let the mixture come to a boil.
• Add salt, black pepper powder and garam masala powder, and mix well.
• When the mixture comes to a boil, add spinach puree, and cook for 10-12 minutes.
• Remove the chicken breast and keep it aside. Strain the soup into a bowl.
• Cut the chicken breast into small cubes and add to the soup.
• Add lemon juice and mix well.
• Transfer into serving bowls.
• Garnish with 1 garlic clove taken from the residue after straining the soup.
• Sprinkle some black pepper powder and serve hot.
