Ragi (Finger Millet) and chicken cooked in tasty and healthy broth! A perfect nutritionally well balanced meal served with masala bread sticks!

RAGI CHICKEN SHORBA

Ingredients

2 tablespoons finger millet (ragi) flour
200 grams boneless chicken breasts, cut into 1/2 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 sliced garlic
1 green chilli, slit
4 cups chicken stock
2 tsps chopped coriander stems
Salt to taste
2 tablespoons chopped fresh coriander leaves
Masala breadsticks for serving

Method

1. Heat oil in a pan. Add cumin seeds, black peppercorns, green cardamoms, cinnamon, bay leaf and sauté till aromatic.
2. Add ginger, garlic and sauté for 30 seconds. Include green chilli and blend well.
3. Include chicken stock, coriander stems and mix well. Cover and prepare for 5-6 minutes.
4. Take ragi flour in a bowl. Add 1/2 cup water and blend well.
5. Include salt and chicken pieces to the stock mix. Dispose of the whole spices and cook for 4-5 minutes on medium heat.
6. Include 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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