Murgh Shorba (Chicken Soup Punjabi Style)

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
1/2 cup	31g / 1.1oz	Flour
4		Garlic - minced
2 tablespoons	30ml	Fresh ginger - grated
2		Chicken stock - *
1 cup	62g / 2.2oz	Cooked chicken - diced
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1/2 cup	118ml	Milk*
1/4 cup	59ml	Heavy cream
		Fresh ground pepper - to taste
		Dry Masala
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cardamom
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Garam masala
1/2 teaspoon	2.5ml	Cayenne

Recipe Instructions

1. In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown.

2. Stir in the garlic and ginger paste and the dry masala, blending well.

3. Add the stock.

4. Bring soup to the boil, then lower heat and simmer 10 minutes.

5. Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk. Simmer 5 minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream.

Source:
"The Bombay Palace Cookbook", by Stendahl

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.