Chicken Yakhni (Clear Whole-Spice Chicken Broth Soup)

Ingredients

• 700 g bone-in chicken pieces, skinned, washed
• 1.6 l water
• 1 medium onion, quartered
• 1 tbsp fresh ginger, thickly sliced
• 6 garlic cloves, lightly crushed
• 1 tbsp fennel seeds (saunf)
• 1 tbsp coriander seeds, lightly crushed
• 1 tsp black peppercorns
• 1 cinnamon stick, about 5 cm
• 3 green cardamom pods, cracked
• 4 cloves
• 1 bay leaf
• 2 green chillies, slit lengthways
• 1½ tsp salt, or to taste
• 1 tbsp ghee or oil
• 2 garlic cloves, finely sliced, for the finishing tarka
• 2 tbsp fresh coriander, chopped
• 1 tbsp lemon juice, plus wedges to serve
• 1 small piece of ginger, cut into thin matchsticks, to garnish

Instructions

1. Put the chicken, water, onion, sliced ginger, crushed garlic, fennel, coriander seeds, peppercorns, cinnamon, cardamom, cloves, bay leaf and green chillies into a large pot. Do not add the salt yet.
2. Bring to a boil over medium-high heat, which takes about 10 minutes. Skim off the grey foam that rises to the top with a slotted spoon until the surface is fairly clear.
3. Lower the heat to a gentle simmer, add the salt and cover with the lid slightly ajar. Cook for about 40 minutes, until the chicken is very tender, pulls easily off the bone and reads 74°C at the thickest part.
4. Lift the chicken out onto a plate. Strain the broth through a fine sieve into a clean pot, pressing the onion and garlic lightly, then discard the whole spices.
5. When the chicken is cool enough to handle, pull the meat off the bones and shred it into bite-sized pieces. Discard the bones.
6. Return the broth to a low simmer and add the shredded chicken. Taste and adjust the salt.
7. Heat the ghee in a small pan over medium heat and fry the sliced garlic for about 1 minute, until pale golden. Pour it straight into the soup.
8. Turn off the heat and stir in the lemon juice and fresh coriander. Ladle into bowls and top with ginger matchsticks and a pinch of crushed black pepper.

Tips

• Start with cold water and skim early so the broth stays clear and clean-tasting.
• Keep the simmer gentle. A hard boil makes the broth cloudy and the chicken stringy.
• Bones give the broth body, so use bone-in pieces such as legs, thighs or a cut-up whole chicken.
• Add the salt after skimming so you can judge the final seasoning more easily.