Murgh Shorba Easy Recipe

In this recipe commercial Chicken Stock and skinless boneless chicken are used to reduce cooking time

Traditional Murgh Shorba takes a long time to make Murgh Shorba Traditional Recipe.

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.