Murgh Shorba Traditional Recipe

This recipe is a little bit involved consisting of four distinct processes. First we prepare chicken: discard skin, separate flesh and bones. Secondly we prepare Spice Potli. Then we make the Stock from the bones. Longer we cook the stock, better the flavor. Lastly we make soup with chicken flesh, spices and Shorba.

You can save a lot of time by using commercial chicken stock. Easy Murgh Shorba Recipe

Ingredients

1. One whole Chicken

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. Ghee#1: 3 Tablespoon

2. Water: 4 cups

Make Soup

1. Ghee#2: 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. Remove and discard skin.

2. With a sharp knife, separate flesh and bones.

3. Cut flesh in to 1" pieces. Set aside.

4. Hack bones with a cleaver in to 1" to 2" long 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

1. Heat Ghee#1 in a heavy bottom pan.

2. Fry bones about 10 minutes.

3. Add water, chicken bones, and spice Potli in a Stock pot. Bring water to a boil. Turn down heat. Cover and Simmer on medium heat for 40 minutes. Turn off heat. Remove and discard Spice Potli. Strain and remove bones. You have Shorba. Set Shorba aside.

Make soup

1. Heat Ghee#2 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. 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.