Ingredients
250 gms chicken with bones
1 carrot
1 celery stick
1 onion roughly chopped
1 bay leaf
4 peppercorns
2 cloves
1 pinch mace
1 tsp fennel seed
1 star anise
1 tbsp olive oil
2 cloves of garlic crushed
1/2 tsp crushed black pepper
1 ripe Avocado
Salt to taste
1 lemon
Smoked paprika for garnishing
Method:
In a pressure cooker heat oil add all whole garam masala, bay leaf, fennel seeds and let it crackle for a minute. Add chopped onion and sauté till translucent then add chopped carrots, garlic and celery and cook for 3-4 minutes.
Add chicken pieces and fry till it gets brown colour then add salt and pepper and add two glasses of water and close the pressure cook.
Cook on high flame for one whistle then lower the flame and let it simmer for 20 minutes.
When the pressure is released open the cooker and strain the the chicken stock with help of sieve, discard all the bones, garam masala and veggies.
Shred the chicken piece and keep it aside for serving.
In a blender put the flesh of ripe avocado and make it into smooth paste with help of little stock. Transfer this paste in remaining stock and bring it to boil adjust the seasoning and squeeze little lime juice.
Serving in soup bowl and sprinkle smoked paprika and shredded chicken.
Serve hot
