Ragi (Finger Millet) and chicken cooked in tasty and healthy broth! A perfect nutritionally balanced meal served with masala bread sticks!
RAGI CHICKEN SHORBA
2 tbsps finger millet (ragi) flour
200 grams boneless chicken breasts cut into ½ inch pieces
2 tsps oil
1 tsp cumin seeds
6-8 black peppercorns
3 green cardamoms
1 inch cinnamon stick
1 bay leaf
1 tbsp chopped ginger
2 tsps chopped garlic
1 green chilli slit
4 cups chicken stock
2 tsps chopped coriander stems
Salt to taste
2 tbsps chopped fresh coriander leaves
Masala breadsticks for serving
1. Heat oil in a pan. Add cumin seeds black peppercorns green cardamoms cinnamon bay leaf and sauté till fragrant.
2. Add ginger garlic and sauté for 30 seconds. Add green chilli and mix well.
3. Add chicken stock coriander stems and mix well. Cover and cook for 5-6 minutes.
4. Take ragi flour in a bowl. Add ½ cup water and mix well.
5. Add salt and chicken pieces to the stock mixture. Discard the whole spices and cook for 4-5 minutes on medium heat.
6. Add the ragi slurry and cook for 5-6 minutes on medium heat. Add coriander and mix well.
7. Transfer into serving bowls and serve hot with masala breadsticks.
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