Recipe How To Make Chicken Soup With Garam Masala And Naan

Chicken tortilla soup is a flavorful, belly-warming meal. It’s wonderful as is, but why not reimagine it with an Indian take?   In order to view the video, please allow Manage Cookies

  Toss in some traditional spices—like Kashmiri chili and garam masala—and you’ve got a whole new take on this classic dish. One taste, served with a side of crispy naan, and you’ll swear off soup from a can—for good. Recipe by Nik Sharma, abrowntable.com.

Caprese Salad With Sweet Tamarind Dressing

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Makes 4 to 6 servings

Prep time 15 min.

Cook time 35 min.

Ingredients

Seeds of 2 green cardamom pods 4 tbsp extra-virgin olive oil 1 cup finely diced red onion 2 cloves garlic, peeled and minced 1 tsp ground Kashmiri chili 1⁄2 tsp ground turmeric 1 tsp garam masala 1 (14.5 oz) can chopped tomatoes, with juices 2 cups shredded cooked chicken 4 cups low-sodium chicken broth 1 cup raw sweet corn kernels, fresh or frozen 3 tbsp fresh lime juice 1⁄2 tsp fine sea salt 2 naans 4 hard-boiled eggs, peeled and halved lengthwise (optional) 3 tbsp fresh cilantro leaves 2 tbsp thinly sliced scallion (white and green parts) 1 serrano chili, seeded and thinly sliced

How to make it

Heat oven to 350°F. Grind cardamom seeds with a mortar and pestle or spice grinder. Heat 2 tbsp oil in a stockpot or Dutch oven over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Turn heat to medium-low and add garlic, cardamom, Kashmiri chili, turmeric, and garam masala and cook until fragrant, 30 to 45 seconds. Add tomatoes with their juices and cook, stirring occasionally, 3 to 4 minutes. Stir in chicken and cook for 2 minutes. Pour in the chicken broth and add corn and lime juice. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer gently until corn is tender, 10 to 12 minutes. Stir in salt and taste; adjust seasoning if necessary. Let soup sit, covered, for 10 minutes before serving. While the soup is cooking, cut naan into 1⁄4-inch strips and drizzle with remaining 2 tbsp oil. Toast on a baking sheet in the oven until golden brown and crisp, 8 to 10 minutes. Remove from oven and cool for 5 minutes. Reheat soup if necessary. Garnish with toasted naan strips, hard-boiled eggs, cilantro, scallion, and serrano chili. Serve hot.

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Chicken tortilla soup is a flavorful, belly-warming meal. It’s wonderful as is, but why not reimagine it with an Indian take?

In order to view the video, please allow Manage Cookies

Toss in some traditional spices—like Kashmiri chili and garam masala—and you’ve got a whole new take on this classic dish. One taste, served with a side of crispy naan, and you’ll swear off soup from a can—for good.

Recipe by Nik Sharma, abrowntable.com.

Caprese Salad With Sweet Tamarind Dressing

Read article

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Caprese Salad With Sweet Tamarind Dressing

Read article

Caprese Salad With Sweet Tamarind Dressing

Makes 4 to 6 servings

Prep time 15 min.

Cook time 35 min.

Ingredients

Seeds of 2 green cardamom pods 4 tbsp extra-virgin olive oil 1 cup finely diced red onion 2 cloves garlic, peeled and minced 1 tsp ground Kashmiri chili 1⁄2 tsp ground turmeric 1 tsp garam masala 1 (14.5 oz) can chopped tomatoes, with juices 2 cups shredded cooked chicken 4 cups low-sodium chicken broth 1 cup raw sweet corn kernels, fresh or frozen 3 tbsp fresh lime juice 1⁄2 tsp fine sea salt 2 naans 4 hard-boiled eggs, peeled and halved lengthwise (optional) 3 tbsp fresh cilantro leaves 2 tbsp thinly sliced scallion (white and green parts) 1 serrano chili, seeded and thinly sliced

How to make it

Heat oven to 350°F. Grind cardamom seeds with a mortar and pestle or spice grinder. Heat 2 tbsp oil in a stockpot or Dutch oven over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Turn heat to medium-low and add garlic, cardamom, Kashmiri chili, turmeric, and garam masala and cook until fragrant, 30 to 45 seconds. Add tomatoes with their juices and cook, stirring occasionally, 3 to 4 minutes. Stir in chicken and cook for 2 minutes. Pour in the chicken broth and add corn and lime juice. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer gently until corn is tender, 10 to 12 minutes. Stir in salt and taste; adjust seasoning if necessary. Let soup sit, covered, for 10 minutes before serving. While the soup is cooking, cut naan into 1⁄4-inch strips and drizzle with remaining 2 tbsp oil. Toast on a baking sheet in the oven until golden brown and crisp, 8 to 10 minutes. Remove from oven and cool for 5 minutes. Reheat soup if necessary. Garnish with toasted naan strips, hard-boiled eggs, cilantro, scallion, and serrano chili. Serve hot.

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Makes 4 to 6 servings

Prep time 15 min.

Cook time 35 min.

Ingredients

Seeds of 2 green cardamom pods 4 tbsp extra-virgin olive oil 1 cup finely diced red onion 2 cloves garlic, peeled and minced 1 tsp ground Kashmiri chili 1⁄2 tsp ground turmeric 1 tsp garam masala 1 (14.5 oz) can chopped tomatoes, with juices 2 cups shredded cooked chicken 4 cups low-sodium chicken broth 1 cup raw sweet corn kernels, fresh or frozen 3 tbsp fresh lime juice 1⁄2 tsp fine sea salt 2 naans 4 hard-boiled eggs, peeled and halved lengthwise (optional) 3 tbsp fresh cilantro leaves 2 tbsp thinly sliced scallion (white and green parts) 1 serrano chili, seeded and thinly sliced

How to make it

Heat oven to 350°F. Grind cardamom seeds with a mortar and pestle or spice grinder. Heat 2 tbsp oil in a stockpot or Dutch oven over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Turn heat to medium-low and add garlic, cardamom, Kashmiri chili, turmeric, and garam masala and cook until fragrant, 30 to 45 seconds. Add tomatoes with their juices and cook, stirring occasionally, 3 to 4 minutes. Stir in chicken and cook for 2 minutes. Pour in the chicken broth and add corn and lime juice. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer gently until corn is tender, 10 to 12 minutes. Stir in salt and taste; adjust seasoning if necessary. Let soup sit, covered, for 10 minutes before serving. While the soup is cooking, cut naan into 1⁄4-inch strips and drizzle with remaining 2 tbsp oil. Toast on a baking sheet in the oven until golden brown and crisp, 8 to 10 minutes. Remove from oven and cool for 5 minutes. Reheat soup if necessary. Garnish with toasted naan strips, hard-boiled eggs, cilantro, scallion, and serrano chili. Serve hot.

Makes 4 to 6 servings

Prep time 15 min.

Cook time 35 min.

Prep time 15 min.

Cook time 35 min.

Prep time

15 min.

Cook time

35 min.

Ingredients

• Seeds of 2 green cardamom pods
• 4 tbsp extra-virgin olive oil
• 1 cup finely diced red onion
• 2 cloves garlic, peeled and minced
• 1 tsp ground Kashmiri chili
• 1⁄2 tsp ground turmeric
• 1 tsp garam masala
• 1 (14.5 oz) can chopped tomatoes, with juices
• 2 cups shredded cooked chicken
• 4 cups low-sodium chicken broth
• 1 cup raw sweet corn kernels, fresh or frozen
• 3 tbsp fresh lime juice
• 1⁄2 tsp fine sea salt
• 2 naans
• 4 hard-boiled eggs, peeled and halved lengthwise (optional)
• 3 tbsp fresh cilantro leaves
• 2 tbsp thinly sliced scallion (white and green parts)
• 1 serrano chili, seeded and thinly sliced

How to make it

Heat oven to 350°F. Grind cardamom seeds with a mortar and pestle or spice grinder. Heat 2 tbsp oil in a stockpot or Dutch oven over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Turn heat to medium-low and add garlic, cardamom, Kashmiri chili, turmeric, and garam masala and cook until fragrant, 30 to 45 seconds. Add tomatoes with their juices and cook, stirring occasionally, 3 to 4 minutes. Stir in chicken and cook for 2 minutes. Pour in the chicken broth and add corn and lime juice. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer gently until corn is tender, 10 to 12 minutes. Stir in salt and taste; adjust seasoning if necessary. Let soup sit, covered, for 10 minutes before serving. While the soup is cooking, cut naan into 1⁄4-inch strips and drizzle with remaining 2 tbsp oil. Toast on a baking sheet in the oven until golden brown and crisp, 8 to 10 minutes. Remove from oven and cool for 5 minutes. Reheat soup if necessary. Garnish with toasted naan strips, hard-boiled eggs, cilantro, scallion, and serrano chili. Serve hot.

Heat oven to 350°F. Grind cardamom seeds with a mortar and pestle or spice grinder.

Heat 2 tbsp oil in a stockpot or Dutch oven over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Turn heat to medium-low and add garlic, cardamom, Kashmiri chili, turmeric, and garam masala and cook until fragrant, 30 to 45 seconds. Add tomatoes with their juices and cook, stirring occasionally, 3 to 4 minutes. Stir in chicken and cook for 2 minutes. Pour in the chicken broth and add corn and lime juice.

Increase heat to high and bring to a boil. Reduce heat, cover, and simmer gently until corn is tender, 10 to 12 minutes. Stir in salt and taste; adjust seasoning if necessary. Let soup sit, covered, for 10 minutes before serving.

While the soup is cooking, cut naan into 1⁄4-inch strips and drizzle with remaining 2 tbsp oil. Toast on a baking sheet in the oven until golden brown and crisp, 8 to 10 minutes. Remove from oven and cool for 5 minutes.

Reheat soup if necessary. Garnish with toasted naan strips, hard-boiled eggs, cilantro, scallion, and serrano chili. Serve hot.

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