Murgh Dhaniya Ka Shorba is a wonderful concoction of chicken bones and Indian spices doing the happy dance in a pot of water and then strained. Add a dash of lime juice and cream and you are all set to eat!
Details
Servings
4 Servings
Prep time
10 Minutes
Cooking time
40 Minutes
Calories
100 / Portion
Print
Ingredients
Chicken Bones 800 gms
Coriander stalks 100 gms
Cumin powder 10gms
Garam Masala 10 gms
Coriander powder 10gms
Cloves 2 gms
Bay leaf 5 gms
Cinnamon sticks 2 gms
Black peppercorns 5 gms
Whole Coriander seeds 10 gms
Refined oil 15 ml
Cream 15 ml
Lemon juice 5 ml
Salt to taste
Directions
- Place a pot over medium heat and pour water into it. Add the chicken bones and let it boil for 10 minutes. Do not stir. Strain and discard the water to remove the scum.
- In a pot over medium heat, add oil . Add coriander stalks, coriander seeds, cinnamon, cloves, peppercorns and bay leaf and sauté for 1 minute.
- Stir in all the spices – ginger garlic paste, cumin powder, coriander powder and salt . Mix to combine. Now add the chicken bones .
- Sauté for 5 minutes and add enough water to cover the bones. Cook for 30 minutes.
- Pass the mixture through a strainer and discard the remains. Bring the shorba to a boil and check for seasoning. Add garam masala and lemon juice. Add the cream and switch off the flame.
- Garnish with coriander leaves and serve piping hot.
Chef’s Twist :-
Add some veggies to give this soup a nice crunch.