A tasty and flavorful stock using chicken bones, fresh green garlic and fresh coriander stalks that blend so beautifully with each other and turned into a warm and comforting soup. MURGH SHORBAIngredients150 grams chicken bones150 grams boneless chicken breast, boiled and cut into small cubes1 tsp oil10-15 black peppercorns6-8 green garlic, chopped with the greens3-4 fresh coriander stalks1 medium onion, quarteredA pinch of Tata Sampann Turmeric Powder2 tbsps butter2 tbsps whole wheat flour (atta)Salt to taste2 tbsps fresh creamMethod1. To make the stock, heat oil in a non-stick deep pan.2. Put black peppercorns, chopped green garlic cloves and coriander stalks in a mortar and pestle and lightly crush. 3. Add onion and crushed mixture into the hot oil and sauté on high heat for 1-2 minutes. 4. Add chicken bones and sauté on high heat for 3-4 minutes or till the bones turn golden brown.5. Add Tata Sampann Turmeric Powder, mix and sauté for a minute.Add 3 cups water, mix, cover and cook till the mixture has reduced to half. 6. Take the pan off the heat and strain into a large bowl.7. Heat butter in a non-stick deep pan, add whole wheat flour and sauté for 1 minute. Add the stock little by little, mixing continuously after each addition. Cook till the soup is slightly thickened.8. Add salt, mix and cook till the soup comes to a boil.9. To serve, add a portion of the chicken cubes into each serving bowl, sprinkle chopped garlic greens and pour the soup on top. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #MurghShorba