Murgh Methi Ka Shorba

A comforting and flavorful chicken soup originating from the royal kitchens of India, featuring the subtle earthy flavor of fenugreek leaves.

🛒 Ingredients

• 1 pound Chicken Breast
• 1 medium Onion
• 1 inch Ginger
• 3 cloves Garlic
• 1/4 cup Cilantro
• 2 cups Fenugreek Leaves
• 2 tablespoons Tomato Puree
• 1 cup Coconut Milk
• 4 cups Chicken Broth
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Garam Masala

👨‍🍳 Instructions

1. 1

   Step 1: Heat oil in a large saucepan over medium heat, sauté the onions and ginger until the onions turn translucent.

2. 2

   Step 2: Add the garlic and sauté for 1 minute, until fragrant.

3. 3

   Step 3: Add the chicken breast and cook until browned on all sides.

4. 4

   Step 4: Add the cilantro, fenugreek leaves, tomato puree, coconut milk, chicken broth, salt, black pepper, and red chili powder.

5. 5

   Step 5: Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.

6. 6

   Step 6: Use an immersion blender to puree the soup until smooth.

7. 7

   Step 7: Return the saucepan to medium heat and cook for 2-3 minutes, until heated through.

8. 8

   Step 8: Taste and adjust the seasoning as needed.

9. 9

   Step 9: Serve the soup hot, garnished with additional cilantro and fenugreek leaves if desired.

10. 10

    Step 10: Serve with naan or rice for a complete meal.

💡 Pro Tips

To make this recipe perfect, use fresh fenugreek leaves for the best flavor. Avoid overcooking the soup, as it can become too thick. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving