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Punjabi Chicken Soup

Ingredients
½ cup butter
½ cup flour
4 cloves garlic-minced
2 tbsp fresh ginger-grated


Dry spices-

½ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground coriander
½ tsp turmeric
½ tsp paprika
½ tsp garam masala
½ tsp cayenne

2 quart chicken stock
1 cup cooked chicken-diced
1 tsp sugar
1 tsp salt
½ cup milk
¼ cup heavy cream
1 fresh ground pepper

How to Cook:


  1. In a large soup pot, melt the butter in a medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown.
  2. Stir in the garlic and ginger paste and the dry masala. Blend well.
  3. Add the stock.
  4. Bring soup to the boil, then lower heat and simmer for 10 minutes.
  5. Add the minced chicken breast, the sugar and salt, and the ½ cup of milk. Simmer for 5 minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream.

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