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Indian Chicken Broth

Serves 4 to 6 Soup chicken, Soups

Indian Chicken Broth

Indian Chicken Broth is a staple in many home kitchens, simmering gently until the flavors meld into a comforting elixir. Traditionally prepared with an intuitive touch—salt judged by hand and fat used generously—this broth graces tables year-round, often serving as a base for more elaborate dishes or as a nourishing bowl on its own. While recipes vary slightly from home to home, the essence remains: a shared meal that's both warming and satisfying.

A well-made Indian Chicken Broth is a balance of tender chicken, sweet carrots, and the subtle warmth of a bay leaf. The broth should be rich yet delicate, with a gentle seasoning of fine sea salt and black pepper enhancing its depth. As it is ladled into bowls, it invites everyone at the table to savor the simple yet profound flavors that emerge from this humble, home-cooked dish.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Stir occasionally, allowing the onion to soften and turn translucent, which will take about 5 to 7 minutes. Be careful not to let the onion brown, as this can impart a bitter taste to the broth.
  2. While the onion is cooking, peel and chop 2 carrots into small, even pieces. Add the carrots to the pot once the onion is ready, stirring them into the softened onion. Let the carrots cook for about 3 minutes, until they start to soften slightly, enhancing the sweetness of the broth.
  3. Add 700 g of chicken pieces to the pot, stirring to coat them in the aromatic mixture. Allow the chicken to cook for about 5 minutes, turning occasionally, until the exterior of the chicken is no longer pink. This step helps to seal in the flavors and juices of the chicken.
  4. Pour in 1.8 liters of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently.
  5. Simmer the broth for about 45 minutes, occasionally skimming off any foam or impurities that rise to the surface. The broth is ready when the chicken is tender and easily pulls away from the bone, and the carrots are soft but not mushy.
  6. Taste the broth and season with fine sea salt and black pepper to your preference. Remember, the salt should enhance the flavors without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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