Roasted Pumpkin And Murg Shorba | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Delicious Indian soup recipe made with a combination of roasted pumpkin and chicken.

ROASTED PUMPKIN AND MURG SHORBA

Ingredients

1 medium pumpkin, roughly chopped into 1 inch pieces
1 chicken breast, vertically halved and cut into small cubes
Olive oil for drizzling
Salt to taste
10-12 black peppercorns
5-6 cloves
2 bay leaves
½ tablespoon yogurt
½ teaspoon red chilli powder
½ teaspoon garam masala powder
A pinch dried fenugreek powder
1 teaspoon mustard oil
2 cups chicken stock
Oil for shallow-frying
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh cream
4 lavash

Method

1. Preheat oven to 200° C.
2. Put pumpkin pieces on a baking tray. Drizzle some olive oil and sprinkle some salt on top. Add black peppercorns, cloves and bay leaves.
3. Put the tray in the preheated oven and bake for 15-20 minutes. Remove from oven and cool.
4. Take chicken cubes in a bowl. Add salt, yogurt, chilli powder, garam masala powder, dried fenugreek powder and mustard oil and mix well.
5. Discard bay leaves and grind the roasted pumpkin mixture alongwith 2-3 tablespoons chicken stock into fine mixture.
6. Strain the ground pumpkin mixture in a deep non-stick pan. Place on heat, add remaining chicken stock, mix and cook till mixture boils.
7. Heat some oil in a non-stick pan. Place marinated chicken cubes and shallow-fry from all sides till golden brown. Transfer chicken in a bowl and reserve the oil.
8. Add garlic powder and onion powder to pumpkin mixture, mix and cook for 2-3 minutes. Add cream, mix and cook for 1 minute.
9. Put some shallow-fried chicken in individual soup bowls and pour shorba. Drizzle some chicken oil on top.
10. Place lavash on top of each bowl and serve hot.
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