Author Nik Sharma uses mild Kashmiri chile to give this soup recipe its gorgeous deep red color. If you're not finding this spice at your local supermarket, you can use 1/2 teaspoon each of smoked paprika and ground ancho chile powder.

Nik Sharma
Source: Better Homes and Gardens

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Carson Downing

Recipe Summary

total:
50 mins
Servings:
4
Max Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Using a mortar and pestle or spice grinder, grind cardamom seeds. Heat 2 Tbsp. olive oil in a 4- to 5-qt. stockpot or Dutch oven over medium-high. Add onion; cook and stir 4 to 5 minutes or until translucent. Reduce heat to medium-low. Add cardamom, garlic, ground chile, garam masala, and turmeric. Cook 30 to 45 seconds more or until fragrant.

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  • Add tomatoes and their juices. Cook 3 to 4 minutes, stirring occasionally. Stir in chicken. Cook 2 minutes. Add broth, corn, and lime juice. Increase heat to high; bring to boiling. Reduce heat; simmer gently, covered, 10 to 12 minutes or until corn is tender. Stir in salt. Let stand, covered, 10 minutes.

  • Meanwhile, cut naan into 1/4-inch-wide strips. Spread on a baking sheet. Drizzle with additional 2 Tbsp. oil. Bake 10 to 13 minutes or until golden brown. (Naan will crisp as it cools.) Let cool.

  • Garnish soup with toasted naan, hard-boiled eggs, cilantro, green onion, and serrano pepper. Serves 4.

Homemade Garam Masala

Heat a small dry skillet over medium-high. Reduce heat and add 2 Tbsp. each cumin seeds and coriander seeds, 1 Tbsp. black peppercorns, 2 dried bay leaves, one 2-inch cinnamon stick, 12 whole cloves, and 1 tsp. each whole black cardamom pods and whole green cardamom pods. Toast 30 to 45 seconds or until the spices become fragrant, shaking the pan. (If spices burn, discard and start fresh.) Transfer toasted spices to a mortar and pestle or spice grinder. Add 1 tsp. freshly grated nutmeg and 1/2 tsp. ground mace; grind to a fine powder. Store in an airtight container in a cool, dark place up to 6 months.

Nutrition Facts

593 calories; total fat 29g; saturated fat 6g; polyunsaturated fat 6g; monounsaturated fat 15g; cholesterol 248mg; sodium 1076mg; potassium 705mg; carbohydrates 46g; fiber 3g; sugar 9g; protein 38g; trans fatty acid 0g; vitamin a 492IU; vitamin c 21mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 13mg; vitamin b6 1mg; folate 97mcg; vitamin b12 1mcg; calcium 147mg; iron 5mg.
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