Ingredients
4 ounces butter – (1 stick)
1/2 cup flour
2 tablespoons garlic ginger paste
OR
6 cloves garlic – mashed, and
1 piece fresh ginger – size of brazil nut, minced
2 quarts chicken stock – *see Note
2 boneless skinless chicken breast halves – poached and minced
1 teaspoon sugar
1 teaspoon salt – (may not need if using canned broth)
1/2 cup whole milk
1/4 cup heavy cream – for garnish
DRY MASALA
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon cayenne
Preparation
In a large soup pot, melt the butter over medium heat. Sprinkle in the flour and stir steadily until the mixture just begins to turn golden brown.
Stir in the garlic ginger paste and dry masala, blending well.
Add the stock.
Bring the soup to boil, then lower heat and simmer 10 minutes.
Add the minced chicken breast, sugar, salt (if necessary) and the 1/2 cup milk. Simmer 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.
