Murgh Shorba (Chicken Soup Punjabi Style)
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Yield: 4 Servings Ready in 1 hours
1 people trying soon
|1/4 cHeavy cream|
|1 cCooked chicken; diced|
|1/2 tsGround cardamom|
|1/2 tsGaram masala|
|1/2 tsGround cinnamon|
|2 qtChicken stock; *|
|4 Garlic; minced|
|Fresh ground pepper; to|
|2 tbFresh ginger; grated|
|1/2 tsGround coriander|
|1/2 cMilk; **|
Murgh Shorba (Chicken Soup Punjabi Style) Preparation
1. In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. 2. Stir in the garlic and ginger paste and the dry masala, blending well. 3. Add the stock. 4. Bring soup to the boil, then lower heat and simmer 10 minutes. 5. Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk. Simmer 5 minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream. Recipe By : "The Bombay Palace Cookbook", by Stendahl Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 12:04:44 -0800 From: Rooby
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