Kozhi Milagu Soup Recipe

Prepare and simmer chicken

Place the chicken and 2000 ml cold water in a large pot. Add 1 tsp salt. Bring to a brisk simmer over high heat, then reduce to a gentle simmer. Skim off any foam or impurities from the surface with a ladle for the first 10 minutes to keep the broth clear.

Simmer covered for 30 minutes if using boneless pieces, or 45 minutes if using bone-in thighs or a small whole chicken, until the chicken is cooked through and tender. Do not boil rapidly; maintain a gentle simmer to keep the broth clear and flavorful.

Remove the chicken pieces to a plate. When cool enough to handle, shred or cut the meat into bite-size pieces and set aside. Reserve the bones in the pot to continue extracting flavor.

Toast and blend spices

While the chicken simmers, dry-toast the black peppercorns, white peppercorns (if using), coriander seeds and cumin seeds in a small skillet over medium heat for 1–2 minutes until fragrant. Be careful not to burn them. Transfer to a mortar or spice grinder and coarsely grind; you want a mix of fine and slightly coarse bits to give texture and punch.

In a blender or using a mortar and pestle, combine the toasted spice mix, garlic cloves, shallots, sliced ginger, curry leaves and turmeric powder. Add 1–2 tablespoons of the hot chicken broth (cooled slightly) to loosen and blend into a coarse paste. You can leave this slightly chunky — it will be strained later but imparts flavor.

Heat a small skillet over medium heat with 1 teaspoon of oil (or use the same pot after removing chicken to avoid extra pans). Add the spice-garlic-ginger paste and sauté gently for 2–3 minutes until fragrant and raw aroma of garlic and shallot is mellowed. Do not burn.

Return the sautéed paste to the pot with the simmering broth. Add the sliced carrots and the remaining 1 tsp salt (adjust later). Continue to simmer gently for another 10–12 minutes until the carrots are tender and the flavors have melded.

Taste the broth and adjust seasoning with more salt if needed and an extra pinch of freshly ground black pepper if you want more heat. If you prefer a stronger pepper forward Kozhi Milagu profile, grind 1–1.5 tsp fresh black pepper and stir in now.

Add the shredded chicken back into the pot and warm through for 2–3 minutes. Turn off the heat.

If using the tempering: heat 2 tsp oil in a small pan until hot. Add mustard seeds and let them pop, then add the dried red chilli and curry leaves (if you have extra) and sauté briefly for 20–30 seconds. Pour this sizzling tempering over the hot soup to release the aroma.

Ladle the soup into bowls. Garnish with sliced spring onions, chopped coriander and a wedge of lemon or lime to squeeze at the table. Serve hot.