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Murgh Shorba | Spiced Indian Chicken Soup
(0)
30 min
Quick
Knuspr-Küche
Murgh Shorba ist eine traditionelle, herrlich aromatische indische Hühnersuppe. Zartes Hähnchenbrustfilet trifft auf wärmende Gewürze wie Kurkuma, Kreuzkümmel und Garam Masala in einer goldgelben Brühe, harmonisch abgerundet mit cremigem Joghurt, frischem Koriander und einem Spritzer Zitrone. Ein wohltuendes Soulfood-Gericht für kühle Herbsttage!
Ingredients
Preparation method
Preparation
Peel the onion and finely dice it. Peel the garlic cloves and fresh ginger and finely grate or mince. Pat the chicken breast fillet dry and cut into bite-sized, approx. 2 cm pieces.
Wash the coriander, shake dry, and roughly chop the leaves. Rinse the lemon with hot water and cut into wedges.
Preparing the soup
Heat the clarified butter (ghee) in a large pot over medium heat. Add the diced onion and sauté for about 4 to 5 minutes until translucent and lightly golden brown.
Chef's tip
Tip: For an even more intense aroma, you can also toast a cinnamon stick or two green cardamom pods when sautéing the aromatics and remove them before serving.
Storage: The soup is ideal for making ahead. Let it cool before adding the yogurt and store in the refrigerator – this keeps the consistency perfectly creamy.
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