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.
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