Skin chicken pieces, fry in butter, remove. Chop garlic and ginger and sauté in butter, add coriander, cumin, chili, turmeric and sauté for about 2 minutes. Finely chop the coriander leaves and add to the pan with the juice of one lemon, the clear soup and the fried chicken parts. Simmer on low heat for 30 minutes. Lastly, cook a little with the saucepan open.
Long grain rice goes well with it. (Tip from me: with limes it tastes even better, but watch out they are much more sour).
From the recipe collection of Andreas Kohout
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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