FROM THE DUM KITCHEN
A silken chicken broth enriched with almonds and a measured touch of Indian spice, served as a gentle opening to the Awadhi dastarkhwan.
THE STORY OF THE DISH
A shorba prepares the palate without exhausting it. Murgh Badam Shorba carries the savour of chicken stock, softened by almonds and warmed with spice that remains deliberately understated.
The texture should be fluid and silken rather than heavy. At DUM, it belongs at the beginning of the meal, served in a modest portion so its gentle richness opens the appetite for the kebabs, qormas and breads that follow.
THE GENTLE WAY
Place bone-in chicken, onion, ginger, peppercorn, bay leaf and water in a deep pan. Bring up slowly, skim carefully and simmer until the stock is savoury and clear. Strain and reserve.
Soak and peel the almonds, then blend them with a little warm stock until completely smooth. Pass the paste through a fine sieve for a more refined final texture.
Warm ghee in a clean pan. Add green cardamom, followed by the strained stock and almond paste. Simmer gently, whisking occasionally, until the broth lightly coats the back of a spoon.
Add shredded chicken and warm through. Season with salt, white pepper and a small measure of cream. Finish with saffron milk and remove from the heat before the shorba begins to boil.
THE AWADHI TRADITION
A well-made shorba is clear in flavour even when enriched. Stock, almond and spice should remain in balance, with no heaviness before the rest of the meal arrives.
Bone-in chicken gives the broth natural body. A slow simmer and careful skimming keep its flavour clean.
A finely sieved almond paste enriches the texture without turning the shorba into a thick cream soup.
Cardamom, pepper and saffron are held in check, lending warmth and perfume without obscuring the stock.
AT THE DASTARKHWAN
Serve the shorba in warmed bowls, just below a simmer. A small portion is enough to open the appetite while preserving room for the courses that follow.
A tender vegetarian kebab whose fine spice follows the shorba without interrupting its gentle finish.
NOTES FROM THE DEGH
A hard boil clouds the broth and roughens its flavour. Keep the surface at a calm simmer and skim whenever needed.
This single step separates a grainy soup from a silken shorba. Use a fine mesh and press the paste through patiently.
Cream needs only to warm through. Boiling after it is added can dull the spice and compromise the refined texture.
QUESTIONS, ANSWERED
A few useful answers before the stock begins to simmer.
Murgh Badam Shorba is a gently spiced chicken broth enriched with finely ground almonds. It is lighter than a cream soup and is traditionally served as an opening course.
Yes. Prepare and strain the stock up to two days ahead, cool it quickly and refrigerate. Remove any excess fat from the surface before reheating.
Blend the soaked almonds with warm stock, pass the paste through a fine sieve and whisk it gradually into the broth. Keep the heat gentle once cream is added.
Yes. The almond paste already provides body. Omit the cream and add a little extra stock if needed to retain the shorba’s light, flowing consistency.
The first course should awaken the appetite gently, leaving behind warmth, fragrance and the promise of what follows.
THE DUM KITCHEN, LUCKNOW
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