Murgh Badami Shorba Recipe

Murgh Badami Shorba Recipe (NON-VEG RECIPE)

A healthy almond and veggie delight to treat yourself this winter season! Subz Badam Shorba is packed with the goodness of almonds along with veggies like carrot, beans, and cauliflower. A few spices and a pinch of salt make this a light soup-like meal that you can serve before dinner to cozy up in winters.

Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favorite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavor may change but its flesh remains high in protein, low in fat, and can be digested easily.

Ingredients:

• 1 tablespoon fresh cream

• 3 tablespoon ghee

• 750 gm chicken

• 1/2 tablespoon ginger paste

• 1 1/4 teaspoon red chili powder

• 4 tablespoon poppy seeds

• 7 gm clove

• salt as required

• 2-inch cinnamon stick

• 1/4 cup yogurt (curd)

• 3 medium onion

• 25 almonds

• 1/2 tablespoon garlic paste

• 1/4 teaspoon turmeric

• 5 green cardamom

• 10 gm peppercorns

• 1 leaf bay leaf

Recipe:

• Step 1 Marinate the chicken pieces

           Marinate chicken in a bowl and add ginger-garlic paste, turmeric powder, 1 teaspoon red chili powder, and salt and mix well. Set aside for 15-20 minutes. In a pan, dry roast spices; cinnamon, bay leaf, peppercorns, cloves, and cardamom. Cool at room temperature and then grind them into a fine powder. Also, grind together poppy seeds and almonds.

• Step 2 Saute onion and add chicken

          Take a pan and heat ghee in it. Add onions and saute till they get slightly browned. Then, add the marinated chicken to it along with red chili powder and ground powder. Cover and cook for 3-4 minutes. Add yogurt to the chicken and mix well, again cover and cook for 2-3 minutes.

• Step 3 Add water and cook, then serve hot

           Add the ground paste and ½ cup water. Mix well. Cover and cook for 8-10 minutes. Then add salt and cream along with chopped almonds for garnishing. Serve hot.