Wash the chicken well, set aside to drain.

In a pressure cooker, heat oil. Fry the whole masalas till the flavor is infused.

Add in the onion and saute till soft.

Add the chicken pieces and tomato paste and give it a nice stir. Cook for around 5 minutes or till the chicken appears whitish.

Add the chopped tomato, half the parsley, turmeric and red chilli powder along with 1/2 liter water. Sprinkle in salt as well.

Close and cook for three whistles on high flame. Switch off and allow the pressure to go by itself.

Open the lid, take out all the chicken into a bowl. Also take out the cinnamon and bay leaf and discard them.

Into the prepared chicken stock, add remaining water, along with the macaroni and pepper. Close the lid and cook for a whistle on high flame. Switch off and allow the pressure to go by itself.

Meanwhile, separate the chicken from its bones. Discard the bones (or chew on them like I do! Hehe...).

Add the chicken back into the soup along with the remaining parsley and keep it on simmer for five minutes.

Sprinkle in the thyme and give a gentle mix. Adjust salt and pepper as required.

Enjoy the beautifully red colored soup warm with some lemon squeezed on top! Delicious, really...