Preparation:

Cook the chicken in a large pot with two spoons of tomato paste. Pour the mulukhyah into a bowl together with two ladles from the cooking soup, dilute the mulukhyah in the bowl until there are no chunks left, and pour into the pot.

In a pan, fry the chopped bulb and about one spoon of ground coriander. Add the contents of the pan into the pot and continue cooking until it boils, and then a bit more over small fire.