• 100 gms Boneless Chicken Shredded
  • 500 ml Chicken Stock
  • 1 tblp Garlic Finely Chopped
  • 1 tsp Cumin Seeds
  • 1 tblsp White Flour
  • 2 tsp Butter
  • 1 tblsp Oil
  • Salt & White Pepper to taste
  • 1 tblsp Fresh Cream

Cooking Instructions

Heat the butter in a pan and fry the shredded chicken pieces till tender.

Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.

Add the chopped garlic and saute for a few seconds.

Add the white flour and fry for 1 min.

Add the chicken, chicken stock, white pepper powder and salt.

Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.

Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one liter of water add chopped onions and garlic till the stock is reduced to half the quantity.

17 Mar 2011     1750 views     NON-Vegetarian       Soups > Chicken Soups

more recipes from Chicken Soups