Chicken Shorba

Name: Chicken Shorba (Chicken soup)
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 ounces (125 grams) boneless chicken, cut into ½-inch (1-cm) cubes; 2 tablespoons butter, at room temperature; 1-inch (2½-cm) cinnamon stick; 1 black cardamom pod; ½ teaspoon cumin seeds; 1 tablespoon vegetable oil; 2 tablespoons maida (refined flour) or pastry flour; 1 medium carrot, roughly chopped; 1 medium onion, roughly chopped; 1 pound (500 grams) chicken bones; 4 green cardamom pods; 2 whole cloves; 4 whole black peppercorns; 1 bay leaf; 1 teaspoon crushed fennel seeds; 10 cloves garlic, chopped; ½ teaspoon ground white pepper; ¾ teaspoon table salt

Chicken soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

The aromatic chicken stock that we prepare in this recipe makes a great base for many other dishes. You can use this stock instead of water when making rice or couscous. It will add great depth and flavor to your dishes. The stock keeps well in the refrigerator for up to a week.

Ingredients

1 pound (500 grams) chicken bones
1 medium onion, roughly chopped

Asia
India
Soup
Gluten-free

Method

Place a medium nonstick saucepan over high heat and add 4¼ cups (900 ml) water. Add the chicken bones, onion, carrot, bay leaf, peppercorns, cloves, green and black cardamom, and cinnamon, and bring to a boil. Boil for 20 minutes or until the liquid is reduced to 2½ cups (50