Murgh ‘Malai’ Shorba (fat free)

Ingredients

• Chicken 250 g (about ¼ of a chicken)
• Onion, cut into quarters 1 medium (60 g)
• Laung (Cloves) 2
• Sabut Kali mirch (Peppercorns) 2
• Jaiphal (Nutmeg), grated 1/8 tsp
• Salt 2 tsp or to taste
• Skimmed milk ½ cup (120g) ]
• Cornflour 1 tbsp ]mix together
• Hara Dhania (Coriander leaves), chopped fine, for garnish

Preparation

• Put the chicken, onion, laung and kali mirch in a pan with 2 cups of water. Bring to a boil and then simmer, covered, till the chicken is cooked through.

• When cool enough to handle, lift the chicken pieces out of the liquid. Strain the liquid and keep aside till required.

• Separate the flesh from the bones and blend in a blender with the liquid.

• Measure the chicken mixture and add water to make up to 5 cups. Bring to a boil, and add the milk mixture. Cook for a couple of minutes, and serve hot garnished with the hara dhania.