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Bowl of homemade Chicken Pepper Soup with tender chicken pieces, tomato, bay leaf, coriander leaves, and pepper broth.

Chicken Pepper Soup (Chicken Milagu Soup)

A comforting South Indian Chicken Pepper Soup made with freshly crushed black pepper, coriander, cumin, ginger, and garlic. This easy pressure cooker recipe is ready in about 20 minutes and can be enjoyed as a warm soup or served with steamed rice and soft idlis.
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Cook Time 20 minutes
Servings: 4 bowl
Course: Soup
Cuisine: south indian traditional food, Tamil Nadu
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp gingelly sesame oil
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom pods
  • 1 small cinnamon stick
  • 1 medium onion finely chopped
  • 1 sprig curry leaves
  • 1 medium ripe tomato chopped
  • ½ tsp turmeric powder
  • 500 g chicken bone-in
  • 500 ml 2 cups water
  • A handful of mint leaves
  • Salt to taste
  • Fresh coriander leaves chopped
For the Fresh Spice Powder
  • 1 tbsp coriander seeds
  • 1½ tbsp black peppercorns
  • 1 tbsp cumin seeds
For the Ginger Garlic Crush
  • 1- inch ginger
  • 10 garlic cloves with skin

Equipment

  • Pressure Cooker
  • Mortar and Pestle

Method
 

  1. Coarsely crush the coriander seeds, black peppercorns, and cumin seeds using a mortar and pestle. Keep the fresh spice powder aside.
  2. Add the ginger and garlic cloves with the skin to a mortar and pestle. Crush them coarsely and set aside.
  3. Heat gingelly oil in a pressure cooker. Add the bay leaf, cloves, cardamom, and cinnamon. Sauté for a few seconds until aromatic.
  4. Add the chopped onion and curry leaves. Cook until the onions become soft and translucent.
  5. Stir in the freshly crushed ginger and garlic. Sauté until the raw smell disappears, then add the chopped tomato and turmeric powder. Cook until the tomatoes soften.
  6. Add the chicken pieces and freshly crushed spice powder. Mix well to coat the chicken with the spices.
  7. Pour in the water, add the mint leaves and salt, and bring the soup to a gentle boil.
  8. Close the pressure cooker and cook for 2 whistles. Let the pressure release naturally.
  9. Garnish with freshly chopped coriander leaves and serve hot.

Notes

Bone-in chicken gives a more flavorful broth.
Add 1–2 slit green chillies if you like a spicier soup.
Adjust the amount of black pepper according to your preferred spice level.
I prefer crushing garlic with the skin on, as it adds extra aroma while the soup cooks.
Freshly crushed spices give the soup a richer aroma and authentic flavor.