Add HS1 (oil, chopped ginger, chopped garlic) to a pot and sauté for a few seconds.

Add HS2 (chicken cubes, lemon juice, stock cube, salt) and sauté for 1 minute.

Pour in 500 ml water and add HS3 (Masala bag).

Boil on low flame for 7–8 minutes, then remove HS3 (whole spices).

Serve in a bowl and garnish with HS4 (chopped coriander).