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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