MURG SHORVA (CHICKEN CLEAR SOUP)

Chicken (pieces) - 500 gm.
Butter - 30 gm.
Cloves - 6 nos.
Coriander seeds - 10 gm.
Bay leaves - 4 nos.
Ground black pepper - 1.5 gm.
Onions sliced
(medium size) - 110 gm.
Vinegar - 3.5 gm.
Salt to taste.
Water - 1 litre.

Melt butter in pan and add cloves, coriander powder and bay leaves. When these begin to splutter, add onion slices and sauté. Add chicken and allow to brown lightly. Add salt, pepper and water and bring to boil. Cook till chicken is tender. Remove and strain. Add vinegar and stir well.
Serve hot, garnished with shredded chicken pieces.
Time taken -- 45 min.
Serves -- 5.