250g Chicken
1 Tbsp crushed ginger
1 Tbsp ghee
2 Tbsp flour
1 ½ cups almonds blanched and liquidized
1 cup milk
1 cup fresh cream
1 onion grated
¼ tsp ground elachi
2 green chillies
½ tsp white ground pepper
Salt to taste
Blend almonds in milk till fine. Keep aside.
Braise chicken with elachi, ginger, salt, chillies and onions very slowly, stirring to prevent it scorching
Add in 2 ½ cups water and simmer for 1 hour. Meat should be tender. Sliced most of the meat off the bones and blend with some of the stock till fine.
Remove bones and chillies and returns the puree to the pot.
Heat ghee and braise flour in it. When its bubbly add little water to make a hin paste and add to the simmering pot.
Just before serving add in almonds and cream to soup.
Stir in but do not cook after adding in the cream and almonds. Before serving add in a good crushing of black pepper.
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