Murgh Shorba Recipe
Murgh Shorba is a very tasty chicken recipe. Murgh Shorba gets its taste from chicken cooked with spices. Murgh Shorba is loved by many people.
Ingredients
Chicken 1
Spice Potli
Fine cloth 1
Fennel seeds 2 tbsp
Cinnamon stick 3" piece
Cloves 8
Black cardamom 5
Black peppercorn 10
Bay leaf 2
Cumin seeds 1 tsp
Coriander seeds 2 tsp
For Shorba
Ghee 3 tbsp
Water 4 cups
For soup
Ghee 3 tbsp
Onions 3/4 cup
Garlic 1 tbsp
Ginger 1" piece
Turmeric powder 1/4 tsp
Salt as per taste
Cayenne pepper powder as per taste
Dried fenugreek leaf 1/2 tsp
Bengal gram powder 2 tbsp
Directions
Clean the chicken and debone.
Cut flesh into 1" pieces.
Set aside.
Also break the bones into 2" long pieces.
Fold cloth in half.
Put spices in the center.
Gather edges and tie a string around it.
For shorba Heat ghee in a heavy bottomed pan.
Fry bones for 10 mins.
Add water, chicken bones, and spice potli in a pot.
Bring water to a boil.
Lower the heat.
Cover and simmer on medium heat for 50 mins.
Turn off heat.
Discard spice potli.
Strain and remove bones.
Set the shorba aside.
For soup Heat ghee in a pan.
Add chicken flesh.
Fry for 5 mins.
Remove browned chicken and keep aside.
Add onions and fry till brown.
Add garlic and ginger.
Saute till a fine aroma is emitted.
Add turmeric powder, salt, cayenne pepper powder and kasoori leaves.
Add browned chicken flesh.
Saute about 2 mins.
Sprinkle besan.
Saute about 2 mins.
Add chicken shorba.
Bring it to a boil.
Lower heat.
Cover and simmer for 20 mins or till chicken is soft.
Cut flesh into 1" pieces.
Set aside.
Also break the bones into 2" long pieces.
Fold cloth in half.
Put spices in the center.
Gather edges and tie a string around it.
For shorba Heat ghee in a heavy bottomed pan.
Fry bones for 10 mins.
Add water, chicken bones, and spice potli in a pot.
Bring water to a boil.
Lower the heat.
Cover and simmer on medium heat for 50 mins.
Turn off heat.
Discard spice potli.
Strain and remove bones.
Set the shorba aside.
For soup Heat ghee in a pan.
Add chicken flesh.
Fry for 5 mins.
Remove browned chicken and keep aside.
Add onions and fry till brown.
Add garlic and ginger.
Saute till a fine aroma is emitted.
Add turmeric powder, salt, cayenne pepper powder and kasoori leaves.
Add browned chicken flesh.
Saute about 2 mins.
Sprinkle besan.
Saute about 2 mins.
Add chicken shorba.
Bring it to a boil.
Lower heat.
Cover and simmer for 20 mins or till chicken is soft.
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