INGREDIENTS
300 g chicken bone pieces, 1½ lt water, 1 tsp whole garam masala, 1 bayleaf, 3 green cardamoms, One-inch cinnamon, 3 cloves, 4 black peppercorns, 12 almonds, 1 tsp chopped garlic, 2 tbsp fresh cream, Salt to taste, 2 tsp ghee, A few saffron strands (mixed in 2 tsp water), 2-3 coriander sprigs, chopped
METHOD
• Wash the chicken bones and take them in a pot with water to prepare stock.
• Add the whole garam masala, bay leaf, cardamoms, cinnamon and peppercorns and bring it to a boil.
• Once it reaches to a boil, keep it on simmer for one hour.
• Remove the scum on top constantly.
• Once the stock reduces to almost a litre, strain it.
• Blanch the almonds and remove the skin. Reserve five almond pieces to make slivers for garnishing. Blend the remaining ones into a fine paste.
• Take ghee in a pan, add chopped garlic and saute till golden, add the almond paste fry for 30 seconds and then add the stock.
• Bring it to a boil and adjust the seasoning.
• Finish off with 1½ tsp cream.
• Serve the shorba in bowls, garnished with fresh cream, almond slivers, saffron water and coriander leaves.
