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Murgh Shorba Easy Recipe
Made with commercial chicken stock and skinless boneless chicken breast
Traditional Murgh Shorba is a long time consuming process. Murgh Shorba Traditional Recipe. Here, we are using off the shelf Chicken Stock and skinless boneless chicken to reduce chicken preparation time.
Ingredients
1. Skinless Boneless chicken breast: 8 oz
Spice Potli
1. Cheese cloth: 1
2. Cotton string 18"
3. Fennel seed: 2 Tablespoon
4. Cinnamon stick 3"x¼" Broken in half: 1
5. Cloves: 8
6. Black Cardamom cracked open:6
7. Black Peppercorn: 10
8. Bay leaf: 2
9. Cumin Seeds: 1 teaspoon
10. Coriander seed: 2 teaspoons
Make Shorba
1. Chicken stock: 3 cups
Make Soup
1. Ghee: 3 Tablespoons
2. Finely chopped onions: ¾ cup
3. Minced garlic: 1 Tablespoon
4. Finely chopped Ginger: 1"x1"
5. Turmeric powder: ¼ teaspoon
6. Salt: ¼ teaspoon or to taste
7. Ground Cayenne pepper: ¼ teaspoon or to taste
8. Kasoori Patta (Dried Fenugreek leaf): ½ teaspoon
9. Besan: 2 Tablespoon
Method
Prepare Chicken
1. Cut chicken breast into 1" pieces. Set aside.
Prepare Spice Potli
1. Fold a cheese cloth in to half. Fold it into half again making a 6"x 6" surface
2. Put spices in the center. Gather edges and tie a string.
Make Shorba
Put chicken stock and spice Potli in a Stock pot. Bring water it to a boil. Turn down heat. Cover and Simmer on medium heat for 15 minutes. Turn off heat. Remove and discard Spice Potli.
Make soup
1. Heat Ghee in a pan.
2. Add chicken flesh. Fry till chicken pieces start to turn white. About 5 minutes. Remove browned chicken and set aside.
3. Add onions and sauté till brown about 4 minutes.
4. Add Garlic and Ginger. Sauté about 90 seconds.
5. Add Turmeric, Salt, Ground Cayenne, and Kasoori Patta
6. Add browned chicken flesh. Sauté about 2 minutes
7. Sprinkle Besan. Sauté about 2 minutes
8. Add chicken Shorba. Bring it to a boil. Turn down heat. Cover, Cook about 20 minutes till chicken is tender.