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Murgh Shorba

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Published under: Soup

Chicken – 1, whole

For Spice potli
Fine cloth – 1
Saunf – 2 tbsp
Cinnamon stick – 3 inch piece, broken in half
Cloves – 8
Black cardamom – 5, cracked open
Black peppercorn – 10
Bay leaf – 2
Cumin seeds – 1 tsp
Coriander seeds – 2 tsp

For shorba
Ghee – 3 tbsp
Water – 4 cups

For soup
Ghee – 3 tbsp
Onions – 3/4 cup, finely chopped
Garlic – 1 tbsp, minced
Ginger – 1 inch piece, finely chopped
Turmeric powder – 1/4 tsp
Salt as per taste
Cayenne pepper powder as per taste
Dried fenugreek leaf – 1/2 tsp
Bengal gram powder – 2 tbsp

1. Clean the chicken and debone.
2. Cut flesh into 1 inch pieces. Set aside. Also break the bones into 2 inch long pieces.
3. Fold cloth in half. Put spices in the center. Gather edges and tie a string around it.

For shorba
1. Heat ghee in a heavy bottomed pan.
2. Fry bones for 10 minutes.
3. Add water, chicken bones and spice potli in a pot. Bring water to a boil. Lower the heat. Cover and simmer on medium heat for 50 minutes. Turn off heat. Discard spice potli. Strain and remove bones. Set the shorba aside.

For soup
1. Heat ghee in a pan.
2. Add chicken flesh. Fry for 5 minutes. Remove browned chicken and keep aside.
3. Add onions and fry till brown.
4. Add garlic and ginger. Saute till a fine aroma is emitted.
5. Add turmeric powder, salt, cayenne powder and kasoori leaves.
6. Add browned chicken flesh. Saute for about 2 minutes.
7. Sprinkle bengal gram powder. Saute for about 2 minutes.
8. Add chicken shorba. Bring it to a boil. Cover and simmer for 20 minutes or till chicken is soft.

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