Chicken Stock Soup

In a pan, add turmeric, chicken feet, cloves of garlic, onion and 2 jugs of water and cook on low flame for 4 – 5 hours.

When the mixture is ready, strain away soup and put aside the bones.

In a separate pan, add oil, butter and chicken wings and fry.

While frying, add garlic paste, turmeric paste and salt and sauté.

Now add this mixture to the soup and cook until chicken is tender.

To form masala mix, grind shah zeera, cloves, cardamom and cinnamon sticks.

Sprinkle this masala mix on soup and serve.