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Home  ?  Recipes  ?  Soups  ?  Murgh ‘Malai’ Shorba (fat free)

Murgh ‘Malai’ Shorba (fat free)

Recipe By : Niru Gupta
Type: Soups Serving: 4


  • Chicken 250 g (about ¼ of a chicken)
  • Onion, cut into quarters 1 medium (60 g)
  • Laung (Cloves) 2
  • Sabut Kali mirch (Peppercorns) 2
  • Jaiphal (Nutmeg), grated 1/8 tsp
  • Salt 2 tsp or to taste
  • Skimmed milk ½ cup (120g) ]
  • Cornflour 1 tbsp ]mix together
  • Hara Dhania (Coriander leaves), chopped fine, for garnish


  • Put the chicken, onion, laung and kali mirch in a pan with 2 cups of water. Bring to a boil and then simmer, covered, till the chicken is cooked through.
  • When cool enough to handle, lift the chicken pieces out of the liquid. Strain the liquid and keep aside till required.

  • Separate the flesh from the bones and blend in a blender with the liquid.

  • Measure the chicken mixture and add water to make up to 5 cups. Bring to a boil, and add the milk mixture. Cook for a couple of minutes, and serve hot garnished with the hara dhania.


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Current Rating 4/5 (1 votes)
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