Murgh Sorbha Recipe

Name: Murgh Sorbha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces butter -- (1 stick); 1/2 cup flour; 2 tablespoons garlic ginger paste; OR; 6 cloves garlic -- mashed, and; 1 piece fresh ginger -- size of brazil nut, minced; 2 quarts chicken stock -- *see Note; 2 boneless skinless chicken breast halves -- poached and minced; 1 teaspoon sugar; 1 teaspoon salt -- (may not need if using canned broth); 1/2 cup whole milk; 1/4 cup heavy cream -- for garnish; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; 1/2 teaspoon garam masala; 1/2 teaspoon cayenne

Servings: persons

4 ounces butter -- (1 stick)
1/2 cup flour
2 tablespoons garlic ginger paste
OR
6 cloves garlic -- mashed, and
1 piece fresh ginger -- size of brazil nut, minced
2 quarts chicken stock -- *see Note
2 boneless skinless chicken breast halves -- poached and minced
1 teaspoon sugar
1 teaspoon salt -- (may not need if using canned broth)
1/2 cup whole milk
1/4 cup heavy cream -- for garnish
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon cayenne

1
In a large soup pot, melt the butter over medium heat. Sprinkle in the flour and stir steadily until the mixture just begins to turn golden brown.
2
Stir in the garlic ginger paste and dry masala, blending well.
3
Add the stock.
4
Bring the soup to boil, then lower heat and simmer 10 minutes.
5
Add the minced chicken breast, sugar, salt (if necessary) and the 1/2 cup milk. Simmer 5 minutes.
6
When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 ounces butter -- (1 stick), 1/2 cup flour, 2 tablespoons garlic ginger paste, OR, and more.

Yes, Murgh Sorbha falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Murgh Sorbha

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