|
|
|
|
|
|
|
Creamy Chicken Soup
|
 |
|
Features
Non-vegetarian dish, served as starter, a north-Indian cuisine
|
|
Ingredients (Click here for measurement conversion)
Shredded boneless chicken pieces - 100 gm
Chicken stock - 500 ml
Finely chopped garlic - 1 Tablespoon
Cumin seeds - 1 teaspoon
White flour - 1 Tablespoon
Butter - 2 teaspoons
Oil - 1 Tablespoon
Salt - to taste
White pepper - to taste
Fresh cream - 1 Tablespoon
|
|
Method
Heat the butter in a pan and stir-fry the shredded chicken pieces till tender.
Remove from the pan and keep aside.
In the same pan heat the oil and splutter the cumin seeds.
Add the chopped garlic and saute for a few seconds.
Add the white flour and stir-fry for about 1 minute.
Add the chicken pieces, chicken stock, white pepper powder and salt.
Cook on medium heat while stirring for about 4 minutes.
Stir in the fresh cream just before serving.
Serve hot with crispy cheese crackers.
|
|
Comments
Tip:
To make 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water, chopped onions and garlic till the stock is reduced to half the quantity.
|
|
People who visited this page also were also interested in
Ginger soup, Erissery, Ajwain Chicken |
|
| |
 |
|
|
 |
|
Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
|
|
 |
|
|
 |
|
|
|
|
|
|
|
|
| 
