Murgh Shorba Recipe

Murgh Shorba
Punjabi Style Chicken Soup
Submitted By: Taz


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

  1. Soak chickpeas in at least double their volume of water at room temperature for a minimum of 8 hours (overnight for better results)
  2. 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
  3. Using a slotted spoon, remove chicken from pot and set aside
  4. 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
  5. While continuously stirring, add flour a little at a time to make a roux – Cook until blond in color (apx 5 minutes)
  6. Drain chickpeas and add to mixture along with chicken stock, curry leaves, and salt to taste –Thoroughly combine – Bring to a boil
  7. Reduce heat to a simmer – Cover and allow to simmer until chickpeas are tender (apx 30 minutes)
  8. Return chicken to pot and continue to simmer for 15 minutes or until chicken is cooked through 
  9. Adjust seasoning - Serve hot
*Can use Either White or Dark meat

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