½ kg. chicken, cut up

8 glasses water

1 medium onion, sliced

1 clove garlic, minced

1 tbsp. chili powder

3 green cardamoms

2 chicken cubes

1 tsp. salt

½ tsp. MSG

3 tbsp. tomato paste or

juice from 3 squeezed


1 ½ cups oats

¼ cup oil

1 tsp. cumin seeds



1.  Combine the first 10 ingredients in a pan. Simmer

     for 30 minutes or until the chicken is tender.

2.  Take out chicken, debone and shred.

3.  Strain soup by colander.

4.  Combine chicken, tomato puree and soup in a pan.

     Simmer for 5 minutes.

5.  Add oats and continue simmering for 10 minutes.

     Stir always to avoid sticking at the bottom of the pan.

6.  Fry cumin seeds in hot oil. Pour over the hot soup.





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