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Murgh Shorba Easy RecipeMade 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.
Ingredients1. Skinless Boneless chicken breast: 8 oz Spice Potli1. 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 Shorba1. Chicken stock: 3 cups
Make Soup1. 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
MethodPrepare Chicken1. Cut chicken breast into 1" pieces. Set aside. Prepare Spice Potli1. 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 ShorbaPut 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 soup1. 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. |
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