Ammi ke hath jesa chicken ka patla salan recipe|ghar jesa swad|chicken salan|chicken shorba recipe

There is a kind of magic in a mother’s kitchen that no restaurant can ever replicate. This chicken patla salan isn’t just a dish; it’s a warm hug in a bowl, reminding you of lazy Sunday afternoons and the unmistakable aroma drifting from Ammi's kitchen. With its light, fragrant shorba, tender chicken pieces, and a blend of spices that feels like home, every single spoonful is pure nostalgia." Ingredients 1. The Base & Chicken Chicken: 500g (bone-in preferred for a richer shorba/broth) Onions: 3medium-sized (finely sliced or ground into a paste for a smoother gravy) Ginger-Garlic Paste: 1.5 to 2 tablespoons 2. Whole Spices (Khade Masale) Bay Leaf (Tej Patta): 1-2 Cinnamon Stick (Dalchini): 1 small piece Cloves (Laung): 3-4 Black Peppercorns (Kali Mirch): 6-8 3. Powdered Spices Red Chili Powder: 2 teaspoon (adjust to taste) Kashmiri Red Chili Powder: 1 teaspoon (for that lovely, rich color without excess heat) Coriander Powder (Dhania): 1.5 to 2 tablespoons Salt: To taste 4. Cooking Fat & Liquids Oil or Ghee: 1/2cup (ghee adds an incredible traditional aroma) Water: 2 cups (adjust depending on how thin or runny you want your patla salan) 5. Finishing Touches (The Secret to Ammi's Flavor) Garam Masala Powder: half teaspoon (sprinkled at the very end) Fresh Coriander Leaves (Hara Dhania): A handful, finely chopped Green Chilies: 4-5slit (added towards the end for aroma) AmmiKeHathKaKhana⁠ ⁠#MaaKeHathKaKhana⁠ ⁠#TasteOfHome⁠ ⁠#ComfortFood⁠ ⁠#GharJaisaKhana⁠ ⁠#SoulFood⁠ ⁠#BachpanKiYaadein⁠ ⁠#DesiMomCooking⁠ ⁠#ChickenShorba⁠ ⁠#ChickenPatlaSalan⁠ ⁠#DesiChickenCurry⁠ ⁠#HomestyleChicken⁠ ⁠#TraditionalRecipe⁠ ⁠#IndianChickenCurry⁠ ⁠#PakistaniFood⁠ ⁠#DesiFoodDiaries⁠