1. Ingredients
    • ½ large cabbage, chopped
    • 500 g chicken (bone-in or boneless)
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 1 carrot, sliced
    • 2 tbsp oil
    • 1 tsp ginger-garlic paste
    • 1 tsp salt (adjust to taste)
    • ½ tsp black pepper
    • ½ tsp red chili powder (optional)
    • ½ tsp turmeric
    • 1 tsp cumin seeds
    • 6–8 cups water or chicken stock
    • Fresh coriander (optional)
    Method
    1. Cook the chicken: Heat oil in a large pot. Add cumin seeds and onion; fry until soft. Add ginger-garlic paste and cook for 1 minute.
    2. Add spices: Mix in turmeric, black pepper, chili powder, and salt. Add tomatoes and cook until softened.
    3. Boil the chicken: Add chicken and water or stock. Cover and simmer for 25–35 minutes, until the chicken is cooked through.
    4. Add vegetables: Add chopped cabbage and carrot. Simmer for another 15–20 minutes until tender.
    5. Finish: Shred the chicken if desired, return it to the pot, taste and adjust seasoning, and garnish with coriander.
    Tips
    • For a thicker soup, mash a few cabbage pieces into the broth.
    • For extra flavor, add 1 potato, diced.
    • For a lighter soup, remove excess oil and use more cabbage.
    • Serve hot with naan, roti, or crusty bread.
    Note: The picture looks like a hearty cabbage-and-chicken soup, so this recipe is a close homemade version rather than an exact identification.