Awadhi Murgh Zafrani Shorba
Murgh zafrani shorba is an Awadhi chicken broth scented with saffron and finished in ghee.
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1 hr 10 mintotal
55 min hands-on15 min hands-off
Prep 15 min · Cook 40 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
In a deep pot, heat the ghee over medium flame. Add the crushed green cardamom and finely chopped garlic. Sauté for a minute until fragrant.
Add the boneless chicken pieces and crushed black peppercorns. Sear the chicken for 5 minutes until it turns pale white.
5 min
Pour in the measured water and add salt. Bring it to a boil, then cover and simmer on low heat for 25 minutes until the chicken is tender and the broth is flavorful.
25 min
Stir in the almond paste and the soaked saffron. Let it simmer for another 5 minutes, allowing the soup to thicken slightly.
5 min
Turn off the heat and stir in the fresh cream. Mix gently and serve hot.
How to tell it's done
A silky, light yellow broth with tender chicken pieces, releasing a regal aroma of saffron and cardamom.
Nutrition
Per serving, from 2 servings.
162kcal
Where the calories come from
- Protein17.9 g45%
- Carbohydrate1.8 g4%
- Fat9 g51%
- Sugars
- 0.4 g
- Saturated fat
- 3.9 g
- Fibre
- 0.5 g
- Sodium
- 624 mg
- Calcium
- 46 mg
- Iron
- 0.5 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
For an even clearer broth, you can strain the soup before adding the almond paste and cream, adding the chicken chunks back in later.
What to serve it with
Serve piping hot in soup bowls garnished with a few saffron strands and a side of crisp garlic bread.
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