Ingredients
Chicken – 125 gm (washed and cleaned)
Boneless chicken – 50 gm
Chopped garlic – 15 gm
Butter – 2 tbsp
Oil – 2 tsp
Cumin seeds – 1 tsp
All purpose flour – 2 tbsp
White pepper powder – 1 tsp
Salt – 1 tsp
Almond paste – 3 tbsp
Saffron – 2 pinches
Steps
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Manual Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add chicken to the inner cooking pot along with water, garlic and let it boil for 10 min. Press cancel to stop sauté.
Drain chicken stock completely to a bowl and transfer rest of the contents to another bowl.
Clean the pot and press sauté option. Add butter to the inner cooking pot and allow it to melt.
Add the boneless chicken pieces and sauté for 3 mins. Once done, remove from pot and keep aside.
Add further more oil along with cumin seeds, all-purpose flour and sauté for a min.
Next add the drained chicken stock and allow it to boil. Now add the sauteed chicken pieces, mix well.
Later add white pepper powder, almond paste, saffron, salt one by one and continue to stir cook for 10 mins. Once the required consistency of the soup is achieved switch to keep warm or off mode. Garnish with saffron.
Hot Murgh Awadhi Shorba is ready to serve with bread sticks.