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Receta Murgh Shorba (Chicken Soup Punjabi Style)
by Global Cookbook

Murgh Shorba (Chicken Soup Punjabi Style)
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Ingredientes

  • 1/2 c. Butter
  • 1/2 c. Flour
  • 4 x Cloves garlic, chopped
  • 2 Tbsp. Fresh ginger, grated
  • 1/2 tsp Grnd cinnamon
  • 1/2 tsp Grnd cardamom
  • 1/2 tsp Grnd coriander
  • 1/2 tsp Turmeric
  • 1/2 tsp Paprika
  • 1/2 tsp Garam masala
  • 1/2 tsp Cayenne
  • 2 quart Chicken stock, *
  • 1 c. Cooked chicken, diced
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1/2 c. Lowfat milk, **
  • 1/4 c. Heavy cream
  •     Fresh grnd pepper, to taste

Direcciones

  1. In a large soup pot, heat the butter over medium heat. Sprinkle the flour and stir steadily till the mix just begins to turn golden.
  2. Stir in the garlic and ginger paste and the dry masala, blending well.
  3. Add in the stock.
  4. Bring soup to the boil, then lower heat and simmer 10 min.
  5. Add in the chopped chicken breast, the sugar and salt, and the 1/2 c. of lowfat milk. Simmer 5 min. When serving, top with a tsp. of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream.
  6. NOTES :*If you are making stock from scratch, bring 2 pounds of chicken breasts to boil in 3 qts of water. Skim off surface scum, and reduce to
  7. 2 qts. This will take about 1 hour.
  8. Rooby's note: I've used canned evaporated lowfat milk in a healthy pinch and I think my
  9. family actually prefers it which way.
  10. This recipe is one of my family's very favorites. They much prefer this
  11. over the standard chicken soup I make!