Murgh Shorba Ingredients:
- 1/2 cup butter
- 1/2 cup flour
- 4 cloves garlic; minced
- 2 tablespoon fresh ginger; grated
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon cayenne
- 2 quart chicken stock;
- 1 cup cooked chicken; diced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup milk;
- 1/4 cup heavy cream
- 1 fresh ground pepper; to taste
How to make Murgh Shorba:
- 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.
- Stir in the garlic and ginger paste and the dry masala, blending well.
- Add the stock.
- Bring soup to the boil, then lower heat and simmer 10 minutes.
- 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. Recipe By : "The Bombay Palace Cookbook", by Stendahl
