CHICKEN MAKHNI SHORBA
chicken curry cooked with light and flavourful spices
Equipment
- Knife
- Chopping board
- Pot with a lidj
Ingredients
- 1 chicken (cut into 12 pieces) or 750g mutton/lamb
- 125 g diced onion
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp yoghurt (whisked)
- 1 tsp fennel seeds
- 4 green cardamoms
- 1 inch cinnamon stick
- 6-8 black peppercorn
- 2 tsp red chilli powder (If possible, Kashmiri chilli powder)
- Salt to taste
- 2 tbsp oil
- 4 tbsp butter
- 1 tbsp Ginger juliennes
- ¼ cup Coriander leaves
Instructions
- Heat oil in a pot, add fennel seeds, green cardamoms, peppercorn and cinnamon stick. Add and saute onions until transparent.
- Now add chicken /mutton and fry on high heat with ginger garlic paste.
- Add ginger juliennes, yoghurt, red chilli powder and salt.
- Add butter and cook till the oil begins to separate.
- Now add approximately two cups of water. Cook on high flame until it starts bubbling. After few minutes simmer cook on medium flame until the chicken/mutton is tender.