Chicken Soup

JEHANGIRI SHORBA

Ingredients:

Chicken cut in regular pieces – 1/2 kg
cloves – 4
bay leaf – 1
salt – to taste
peppercorns – 5
medium onion finely chopped – 1
grated ginger – 1 tsp
clove or garlic – 1
green cardamom – 1
butter – 2 tbsp
green chillies  slit – 2
garam masala a few strands of saffron mixed with a little milk – 3/4 tsp
almond paste pepper to taste – 1 tbsp
cream – 3 tbsp

Method:
 Pressure cook the chicken with 4 cups of water, bay leaf and a little salt for 7-8 minutes. Strain. Debone chicken and set aside.
 Return the bones to the stock and cook alongwith the onion, ginger, garlic, green cardamoms, cloves, peppercorns and salt till a little reduced. Strain and keep hot.
 In the meantime, cut the chicken into small pieces and fry in butter. Add half the chicken to the stock. Also add the garam masala, saffron, almond paste, pepper powder and cream. Cook over a low heat for another 2 minutes.
 Serve hot with the remaining fried chicken.

Tagged as: bird, birds, chettinad chicken, chettinad chicken curry, chettinad chicken curry recipe, chettinad chicken recipe, chick, Chicken, chicken chettinad recipe, chicken chettinad recipes, chicken curry dishes, chicken curry recip, Chinese, cock, cooking, coriander chicken curry recipe, cuisine, easy chicken curry recipe, easy indian chicken curry, easy indian chicken curry recipes, hen, india, Indian, indian chicken curry, indian chicken curry recipe, indian chicken recipes, JEHANGIRI, north indian chicken curry recipe, recipe, recipes, SHORBA, Soup, sri lankan chicken curry recipe