Chicken Shorba

1 Whole Chicken
2 Green Chillies (Hari Mirch) (slit longways) (more or less may be used depending on spIce preference.)
1 tsp. Whole Garlic (Lehsan) (chopped)
3 Bay Leaves (Tezz Patta)
½ tsp. Cumin Seeds (Sufaid Saabut Zeera)
1 tsp. White Pepper Powder
½ tsp. Garam Masala Powder
Salt (to taste)
30 grams All Purpose Flour (Maida)
1 tsp. Cooking Oil

METHOD:

Cut whole chicken in pieces. Boil chicken pieces in water for about 15 minutes, or until it is a little cooked. Drain chicken pieces and remove the skin and throw skin away. Now remove meat from chicken bones and set bones aside.

Cut chicken meat into half centimetre dice. Take a deep heavy based pan and add the chicken to it.

To chicken add: 1 ¼ litres of water, garlic, bay leaves and green chillies. Bring to a boil on medium heat. Simmer for half an hour. Strain and set aside.

Heat oil in a pan. Add the cumin seeds. Once the seeds crackle add in the all-purpose flour and mix. Cook for a minute on low heat and add the chicken pieces, white pepper powder, garam masala powder and salt. Bring to a boil, mix and take off heat.

Chicken shorba is a hot and spicy food to enjoy in cold season. Prepared with chicken, green chillies, garlic, bay leaves, cumin seeds, white pepper, all-spice powder, salt and maida flour, it finally comes as a superb thing to enjoy.

KFoods.com is presenting a perfect chicken shorba recipe in Pakistani style from the desk of famous cooking expert Chef Fauzia. Have chicken differently this time. This shorba soup would provide you with a perfect dish to enjoy chicken in winter.