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 NOTES : *If you are making stock from scratch, bring 2 pounds of chicken breasts to boil in 3 quarts of water. Skim off surface scum, and reduce to 2 quarts. This will take about 1 hour. **Roobys note: Ive used canned evaporated milk in a pinch and I think my family actually prefers it that way. This recipe is one of my familys very favorites. They much prefer this over the standard chicken soup I make! MC formatted 11/3/96 by rooby@shell.masterpiece.com