Murgh Shorba
Clear chicken broth drawn slowly off bone and whole spice, peppery and finished with lemon
Allergens in Murgh Shorba: none of the ten listed below.
Ingredients
Quantities for 4.
- 700g on the bone, thighs and wings Chickenbone and skin are what make it a broth
- 1 large, quartered Onion
- 2 tbsp, sliced Ginger
- 6 cloves, bruised Garlic
- 2 tsp, whole Black Peppercracked, not ground; ground clouds it
- 1 stick Cinnamon
- 4 green, bruised Cardamom
- 4 Clovesoptional
- 2 Bay Leafoptional
- a handful, to finish Coriander Leavesoptional
- 1 Lemon
- to taste Salt
- 1.5 litres Water
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- A shorba is judged on clarity. The whole business of skimming and never letting it boil is what separates a broth from a pale chicken curry.
- Whole spices, never powder. Powder cannot be strained out and turns the surface muddy.
Method
- Cover the chicken with the cold water and bring it slowly to the point of trembling — not a boil. Skim the grey foam off as it rises, several times.Cold water and slow heat draw the scum to the top where you can take it. Straight into hot water and it stays in, and the broth goes cloudy.
- Add the onion, ginger, garlic, peppercorns, cinnamon, cardamom, cloves, bay leaves and a little salt.
- Cook uncovered at the barest simmer for 45-50 minutes. A bubble every few seconds, no more.A rolling boil emulsifies the fat back into the liquid and no amount of straining will clear it afterwards.
- Lift out the chicken. Strain the broth through the finest sieve you own, and skim the fat from the top.
- Pull the meat off the bone in small pieces and return as much as you want to the pot. Check the salt, which will need more than seems right.Broth takes salt in a way a curry does not; season it hot and taste again.
- Finish with a good squeeze of lemon and the coriander, and serve very hot.The lemon is not a garnish. Without it the whole thing tastes flat.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Broth keeps 3 days refrigerated and freezes for 3 months. The fat sets on top in the fridge and lifts off in a sheet, which is the easiest way to degrease it.
Nutrition Low estimate
One serving of Murgh Shorba (510 g) is about 243 calories, or 48 calories per 100 g.
High protein: 39 g a serving, 64% of the calories
| Per serving510 g | Per 100 g | |
|---|---|---|
| Calories | 243 kcal | 48 kcal |
| Protein | 38.6 g | 8 g |
| Carbohydrate | 8.0 g | 2 g |
| of which sugars | 1.8 g | 0 g |
| Fibre | 1.5 g | 0 g |
| Fat | 5.6 g | 1 g |
| of which saturated | 1.5 g | 0 g |
| of which unsaturated | 3.0 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Indian soup recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.