surf india

Chicken Shorba

chicken shorba

Ingredients (Serves: 4)

    • - 500 gm: Chicken bones
    • - 100 gm: Boneless chicken
    • - 1 ½ tsp: Refined flour (maida)
    • - ½ tsp: Cumin seeds
    • - 1 tsp: Chopped garlic
    • - White pepper powder
    • - 1 tsp: Butter
    • - 1 tsp: Oil
    • - 1 lt: Water
    • - Salt to taste

Method

  • - Skin and clean the chicken.
  • - Make incisions on leg pieces and breast with a sharp knife.
  • - SApply a mixture of Red Chili Powder, Lemon Juice and Salt to the Chicken and leave aside for half an hour.
  • - Take off extra water by hanging the Yogurt in a muslin cloth for 15-20 minutes.
  • - Mix in Red Chili powder, Salt, Ginger-Garlic Paste, Lemon Juice, Garam Masala powder and Mustard oil.
  • - Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
  • - Put the chicken onto a skewer and stir fry in a moderately hot Tandoor or a preheated oven (200 degrees Celsius) for 10-12 minutes.
  • - Baste it with Grease and stir fry for another 2 minutes.
  • - Take off and keep aside.
  • - Heat up grease in a pan.
  • - Mix in whole Garam Masala.
  • - Let it crackle.
  • - Then mix in Ginger-Garlic paste and cut Green Chillies.
  • - Stir fry for 2 minutes.
  • - Mix in Tomato Puree, Red Chili powder, Garam Masala powder, Salt and one cup of water.
  • - Bring to a boil.
  • - Lower heat up and simmer the flame for 10 minutes.
  • - Mix in Sugar or Honey and powdered Kasoori Methi.
  • - Mix in cooked tandoori chicken pieces.
  • - Simmer the flame for 5 minutes and then mix in fresh Cream.
  • - Serve hot with Naan.