DESI MURGH SOUP

 

INGREDIENTS :

• 1 tbsp. olive oil

• 10-15 garlic cloves

• 1 inch ginger

• 1 inch raw turmeric

• 1 medium tomato

• 1 medium carrot

• 3 green cardamom

• 3 cloves

• 1inch cinnamon stick

• 1 black cardamom

• 1 tbsp. lemon grass stem

• 1 tsp. salt

• 1/2 kg desi murghi

• 1 tsp. black pepper

• 1 tsp. white pepper

• 12 glasses of water

• 2 tbsp. corn flour + 1 cup water

• 1 tbsp. spring onion (chopped)

• raw eggs (2-3 or as desired)

PROCEDURE :

• In a pan take oil and saute ginger, garlic and turmeric until golden brown.

• Now add tomato (cut) and carrot, saute 5 minutes over  medium flame.

• Add whole spices, salt, lemon grass, desi murghi, black and white pepper and 6 glasses of water.

• Let cook until chicken is tender, should also remain with at least 2 cups of stock or more.

• Shred chicken separately.

• Blend the remaining stock and strain into pan again.

• Now add 6 glasses of water, and let come to boiling. Discard foam coming over top.

• Chop well the shredded chicken and add a cup of chopped chicken to boiling soup.

• Add chopped spring onion and water corn flour mix.

• Now add raw eggs, keeping in spoon within boiling soup until cooked intact, before released into soup.

SERVE HOT !!!