Murgh Zafrani Shorba

Ingredients

• 500 g chicken bones
• 50 ml tomato purée
• 50 g coriander roots
• 5 g cinnamon sticks
• 2 g cloves
• 5 g black cardamom
• 5 g green cardamom
• 25 g ginger
• 5 g mint
• 80 g onion
• 20 g green chillies
• 10 g red chillies, dry
• 50 ml oil
• 50 g garlic
• 20 g coriander roots
• 5 g saffron
• 5 g brown onions

Method

1. Heat ghee in a heavy bottomed pan.
2. Fry bones for 10 minutes.
3. In a pot, add water, chicken bones and spice potli with coriander root, black and green cardamom, cloves, cinnamon stick, green chilli, red chilli.
4. Bring the water to a boil. Lower the heat.
5. Cover and simmer on medium heat for 50 minutes. Turn off heat.
6. Discard spice potli. Strain and remove bones. Set the shorba aside.
7. In a pan, heat ghee.
8. Add onions and fry till brown.
9. Add garlic and ginger.
10. Sauté till a fine aroma is emitted.
11. Add turmeric powder, salt, and saffron.
12. Add chicken shorba and bring it to a boil.
13. Cover and simmer for 20 minutes.
14. Finish with chopped coriander leaves.
15. Enjoy the soup with naan.