Chicken bisque

  • Serves: 2-3 People
  • Prep Time: 15 min
  • Calories: 112 kcal


  • Chicken Thigh (Boneless) - 450 grams
  • Picosa Ghee Roast Spice Paste - 120-150 grams
  • Tomato (Roasted) (Puréed) - 200 grams
  • Salt - As required
  • Curry Leaves( Any Herb as Desired) - 25-30 leaves (For Garnish)
  • Cumin Seeds - 5 grams (For Garnish)
  • Mustard Seeds - 5 grams (For Garnish)
  • Ghee - 10 grams (For Tempering)
  • Water/ Chicken Stock- 150 ml
  • Salt - As required for seasoning
  • Pepper- As required for seasoning


  1. In a roasting tray, take your tomatoes and season them well with salt and pepper. Put them in the oven at 150° C for 1 hour and take them out and let them cool down.
  2. Now in a mixer grinder, take all the tomatoes and blitz them until the are turned into a smooth puree.
  3. In a hot saucepan, add ghee followed by the the chicken pieces getting even brown color on both the sides.
  4. Take them out and add Picosa's Ghee Roast Spice Paste until it forms a saucy consistency and followed by the pureed roasted tomatoes mixing it well.
  5. Add the cooked pieces of chicken to the tomato puree and mix well.
  6. Add 150 ml of water/chicken stock and stir well and salt if necessary until the broth is reduced by 1/3rd.
  7. For garnish in a small pan add ghee followed by the curry seeds, mustard seeds and curry leaves until they splatter and add to the the broth and mix well.
  8. Serve hot

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