A tasty and flavorful stock using chicken bones, fresh green garlic and fresh coriander stalks that blend so beautifully with each other and turned into a warm and comforting soup.
MURGH SHORBA
Ingredients
150 grams chicken bones
150 grams boneless chicken breast, boiled and cut into small cubes
1 tsp oil
10-15 black peppercorns
6-8 green garlic, chopped with the greens
3-4 fresh coriander stalks
1 medium onion, quartered
A pinch of Tata Sampann Turmeric Powder
2 tbsps butter
2 tbsps whole wheat flour (atta)
Salt to taste
2 tbsps fresh cream
Method
1. To make the stock, heat oil in a non-stick deep pan.
2. Put black peppercorns, chopped green garlic cloves and coriander stalks in a mortar and pestle and lightly crush.
3. Add onion and crushed mixture into the hot oil and sauté on high heat for 1-2 minutes.
4. Add chicken bones and sauté on high heat for 3-4 minutes or till the bones turn golden brown.
5. Add Tata Sampann Turmeric Powder, mix and sauté for a minute.Add 3 cups water, mix, cover and cook till the mixture has reduced to half.
6. Take the pan off the heat and strain into a large bowl.
7. Heat butter in a non-stick deep pan, add whole wheat flour and sauté for 1 minute. Add the stock little by little, mixing continuously after each addition. Cook till the soup is slightly thickened.
8. Add salt, mix and cook till the soup comes to a boil.
9. To serve, add a portion of the chicken cubes into each serving bowl, sprinkle chopped garlic greens and pour the soup on top. Serve hot.
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5 мар 2020
