Recipe - Murgh Shorba (Chicken Soup Punjabi Style)

One half cup Butter
One half cup Flour
4 Cloves garlic; minced
2 tablespoon Fresh ginger; grated

DRY MASALA
One half teaspoon Ground cinnamon
One half teaspoon Ground cardamom
One half teaspoon Ground coriander
One half teaspoon Turmeric
One half teaspoon Paprika
One half teaspoon Garam masala
One half teaspoon Cayenne
2 qt Chicken stock; *
1 cup Cooked chicken; minced
1 teaspoon Sugar
1 teaspoon Salt
One half cup Milk; **
One fourth cup Heavy cream
Fresh ground pepper; to
taste

1. In a large soup pot, melt the butter over medium heat. Sprinkle the
flour and stir steadily until the mixture just begins to turn golden brown.

2. Stir in the garlic and ginger paste and the dry masala, blending well.

3. Add the stock.

4. Bring soup to the boil, then lower heat and simmer 10 minutes.

5. Add the minced chicken breast, the sugar and salt, and the One half cup of
milk. Simmer 5 minutes. When serving, top with a teaspoon of heavy cream
in the center of each bowl. Grind a bit of black pepper in the center of
the cream.
Recipe By : "The Bombay Palace Cookbook", by Stendahl

Posted to MCRecipe Digest V1 #276

Date: Sun, 3 Nov 1996 12:04:44 0800

From: Rooby rooby@shell.masterpiece.com

NOTES : *If you are making stock from scratch, bring 2 pounds of chicken
breasts to boil in 3 quarts of water. Skim off surface scum, and reduce to

2 quarts. This will take about 1 hour.

**Rooby's note: I've used canned evaporated milk in a pinch and I think my

family actually prefers it that way.

This recipe is one of my family's very favorites. They much prefer this

over the standard chicken soup I make!

MC formatted 11/3/96 by rooby@shell.masterpiece.com