Murgh Zaffrani Shorba Recipe
How to make Murgh Zaffrani ShorbaImage Credit: JW Marriott New Delhi
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Murgh Zaffrani Shorba is a fragrant saffron-infused chicken soup, enriched with aromatic spices. It is perfect for warming up your taste buds.
- Total Cook Time1 hr 30 mins
- Prep Time 10 mins
- Cook Time1 hr 20 mins
- Recipe Servings2
- Easy
Ingredients of Murgh Zaffrani Shorba
- 500 gms chicken bones
- 50 ml tomato puree
- 50 gms coriander roots
- 5 gms cinnamon sticks
- 5 gms black cardamom
- 5 gms green cardamom
- 20 gms green chillies
- 10 gms dry red chillies
- 10 gms coriander leaves
- 5 gms bay leaf
- 10 gms black pepper
- 25 gms ginger
- 2 gms cloves
- 5 gms mint
- 80 gms mint
- 50 ml ghee
- 5 gms saffron
- 50 gms garlic
- 25 gms salt
How to Make Murgh Zaffrani Shorba
1.
Heat ghee in a heavy-bottomed pan. Fry the bones for 10 minutes.
2.
In a pot, add water, chicken bones, and a spice potli containing coriander root, black and green cardamom, cloves, cinnamon stick, green chilli, and red chilli.
3.
Bring the water to a boil, then lower the heat. Cover and simmer over medium heat for 50 minutes. Turn off the heat.
4.
Discard the spice potli, strain, and remove the bones. Set the shorba aside. In a pan, heat ghee. Add onions, garlic, and ginger; fry until brown. Sauté until a fine aroma is emitted.
5.
Add the chicken shorba and bring it to a boil. Cover and simmer for 20 minutes.
6.
Add turmeric powder, salt, and saffron. Finish with chopped coriander leaves.