Murgh Shorba - Chicken Soup

Ingredients

Whole chicken	1 No.(1 kg)
Ginger Paste	1 Tsp.
Garlic Paste	1 Tsp.
Fresh Coriander	Small bunch
Onion – sliced & chopped	2 Nos.
Whole Red Chilli	2 Nos.
Turmeric Powder	A Pinch
Cloves	4 Nos.
Cinnamon	1’’Peice.
Cumin seeds	1/2 Tsp.
Green Cardamom – crushed	3 Nos.
Bay leaf	1 Nos
Salt	To taste
Pure Ghee	3 Tbsp.
Lime	3 Nos.
Water	As Needed

Method of Preparation

• Clean chicken. Remove skin & discard. Cut chicken & carcass into pcs.
• Bring water to boil in heavy pan. Add chicken & bones wait for 2 minutes & drain. Shorba will be clearer.
• Heat Ghee in a pan. Put sliced onion fry until golden brown remove from ghee & keep aside. Add whole spices let them crackle; add chopped onion, ginger, garlic, & turmeric sauté 2 to 3 minutes.
• Add chicken & bones stir fry. Add water, salt, & coriander stems. Bring it to boil, reduce flame & simmer gently for 20 minutes or chicken is almost done.
• Take out chicken pieces & bones, remove flesh from them; put back the bones to Shorba, add more water. Let it simmer for an hour. Longer the better .
• Strain. Discard spices & bones.
• Cut deboned chicken as desired. Place chicken, brown onions, coriander leaves & pour hot Shorba.
• Note: If you like slightly thicker Shorba dissolve one table spoon of roasted Chana dal powder in water & add to the Shorba boil for 10 minutes.