Murgh Shorba Recipe
Murgh Shorba
Punjabi Style Chicken Soup
Submitted By: Taz
Ingredients:
1lb Boneless/skinless Chicken* (Murgh) – washed, patted dry, and cut into 1 inch cubes
8 Cups Chicken Stock
10 Tbs Unsalted Butter (Makhan)
8 Tbs Indian All Purpose Flour (Maida)
4 cloves Fresh Garlic (Leh-sun) – minced
½ inch piece Fresh Ginger (Adrak) – minced
1 small Onion (Pyaz) – minced
1 ½ Cup White Chickpeas (Chana Dal) – picked and rinsed
2 Tbs Tomato Paste
3 tsp
Garam Masala
1 tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
½ tsp Fresh Ground Black Pepper (Kali Mirch)
4 Curry Leaves (Kaddi Patta)
Kosher Salt (Namak) to taste
Preparation:
- Soak chickpeas in at least double their volume of water at room temperature for a minimum of 8 hours (overnight for better results)
- Melt butter in a large, heavy bottomed pot with a tight fitting lid over medium-high heat – Once butter is melted, add cubed chicken and sauté for 5 minutes
- Using a slotted spoon, remove chicken from pot and set aside
- Add onion, ginger, and garlic – Sauté until onions are just tender (apx 4 minutes) – Add tomato paste, turmeric powder, red chile powder, ground pepper, and garam masala – Sauté for 2 minutes
- While continuously stirring, add flour a little at a time to make a roux – Cook until blond in color (apx 5 minutes)
- Drain chickpeas and add to mixture along with chicken stock, curry leaves, and salt to taste –Thoroughly combine – Bring to a boil
- Reduce heat to a simmer – Cover and allow to simmer until chickpeas are tender (apx 30 minutes)
- Return chicken to pot and continue to simmer for 15 minutes or until chicken is cooked through
- Adjust seasoning - Serve hot
* Can use Either White or Dark meat
