chicken feet soup recipe |winter Special chicken feet soup recipe Murgi ke panje ka soup |soup recip

chicken feet

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken wings

Thighs provide similar flavor and texture without the gelatinous quality.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity with a different flavor profile.

Start by cleaning the chicken feet thoroughly, ensuring no meat is left inside.

Heat water in a pot until it's slightly warm with small bubbles forming.

Add the cleaned chicken feet to the warm water and let them soak for 2-3 minutes.

Remove the chicken feet from the water and place them on a plate; the skin should be soft and easy to peel off.

Remove the nails from the chicken feet.

In a separate pot, add 2 liters of water and bring it to a boil.

Once boiling, add the chicken feet to the pot.

Add 8-9 cloves of garlic, 2 medium onions (whole), 8-9 black peppercorns, 7-8 cloves, 2 green cardamom pods, 1 star anise, and 2 small sticks of cinnamon to the pot.

Add 1/2 tablespoon of turmeric powder and 1 teaspoon of salt, adjusting to taste.

Mix all the ingredients well and keep the heat on low.

Let the chicken feet simmer for about 10-15 minutes, covered, on low heat.

After 15 minutes, check if the chicken feet are tender and the meat is starting to come off the bones.

Strain the soup using a sieve to separate the spices and solids from the liquid.

Serve the soup hot, optionally garnished with black pepper.

Cooking Techniques

Equipment Needed

Spice Level: