Murgh yakhni shorba
Murgh yakhni shorba, from above
Non vegDelhi

Murgh yakhni shorba

A clear, spiced chicken broth with fennel, ginger and pepper. The Mughlai cure for a cold evening.

60 minTime
25 gProtein each
mildSpice
Broth of the Mughal kitchen2 chapters · 1 min read

Make it your way

Grandma's wayChicken, fennel, ginger, pepper. Clear and warming.
The original
256kcalsame
25 gproteinsame
2 gfibresame
60minutessame

Classic murgh yakhni shorba.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)500 g, bone in
Water6 cups
Whole spicesbay leaf, cardamom, cloves, cinnamon, peppercorns
Fennel seeds2 tsp
Coriander seeds2 tsp
Ginger5 cm, crushed
Garlic6 cloves, crushed
Onion1 medium, sliced
Ghee1 tbsp
Black pepper½ tsp, crushed
Lemon juice1 tbsp
Coriander leaves (cilantro)chopped
Saltto taste

Method

4 steps
  1. 1Tie the whole spices, fennel and coriander seeds in muslin. Simmer the chicken with water, the pouch, ginger, garlic and salt for 40 minutes, skimming any foam.
  2. 2Strain the broth. Shred the chicken and discard bones and the pouch.
  3. 3Heat ghee, fry the onion golden, pour in the broth and add the chicken. Simmer 5 minutes with pepper.
  4. 4Finish with lemon juice and coriander.
Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

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Make it a meal

What goes with Murgh yakhni shorba: a bread or rice, a side, something to drink and something sweet.

Bread or rice Zafrani pulao45 min
Bread or rice Chicken keema paratha50 min
With a main Shahi paneer40 min
With a main Gobhi musallam70 min
To drink Sharbat e mohabbat8 min
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