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Ragi Chicken Shorba
| Main ingredients | Finger millet (ragi) flour, Boneless chicken breasts, Cumin seeds, Black peppercorns, Green cardamoms, Cinnamon, Bay leaf, Ginger, Garlic, Green chilli, Chicken stock, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Soups |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 tablespoons finger millet (ragi) flour
- 200 grams boneless chicken breasts, cut into ½ inch pieces
- 2 teaspoons oil
- 1 teaspoon cumin seeds
- 6-8 black peppercorns
- 3 green cardamoms
- 1 inch cinnamon
- 1 bay leaf
- 1 tablespoon chopped ginger
- 2 teaspoons chopped garlic
- 1 green chilli, slit
- 4 cups chicken stock
- 2 teaspoons chopped fresh coriander stems
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Masala breadsticks for serving
Method
- Heat oil in a pan, add cumin seeds, black peppercorns, green cardamoms, cinnamon and bay leaf, mix and sauté till fragrant.
- Add ginger and garlic, mix and sauté for 30 seconds. Add green chilli and mix well.
- Add chicken stock and coriander stems and mix well. Cover and cook for 5-6 minutes.
- Take ragi flour in a bowl, add ½ cup water and mix well.
- Add salt and chicken pieces to the stock mixture. Discard the whole spices and cook for 4-5 minutes on medium heat.
- Add the ragi slurry and cook for 5-6 minutes on medium heat. Add coriander leaves and mix well.
- Transfer into serving bowls and serve hot with masala breadsticks.
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