Murgh Shorba
The flavor of the chicken melts to the marrow of the bone! Tasty special soup with spices and chicken extracts
Description
A spice soup extracting rich chicken broth (bouillon) by slow-simmering bone-in chicken (Murgh) with onions, garlic-ginger, and whole spices for a long time.
Restaurants serving Murgh Shorba
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in chicken
- Onion
- Garlic ginger paste
- Cardamom
- Cloves
- Cinnamon
- Ghee
Instructions
- Heat Ghee (or oil) in a pot, fry whole spices like cardamom, cloves, cinnamon, black peppercorns to transfer aroma to oil.
- Fry minced onions and garlic-ginger paste until golden, add bone-in chicken (thighs, wings etc.) to sear surface.
- Add massive water, turmeric, coriander powder, salt; cover and simmer on ultra-low for 1+ hours until chicken is crumbly and rich broth melts from bones into soup to finish.
Learn more Spice, substitutes, tips
Key spices
Deep aroma of cardamom/cloves and rich chicken smell
Substitutes at Japanese supermarkets
Chicken bouillon powder (sub for easy home cooking)
Pairing
Naan、Tandoori Roti
Trivia
[Hardcore] At Indian restaurants, rather than eating the meat as an ingredient, it's a menu to taste the 'supreme chicken bouillon (the soup itself)' extracted after erasing odors with spices. Warms the core when catching a cold or on cold winter nights.
Eating tips & etiquette
[Unique Eating] Shred the tenderly simmered chicken and mix with soup, squeeze a little lemon for acidity, and dip naan to taste luxuriously!
Allergen
Chicken, Dairy (from Ghee)