Ragi Chicken Shorba

Ingredients

• 2 tablespoons finger millet (ragi) flour
• 200 grams boneless chicken breasts, cut into ½ inch pieces
• 2 teaspoons oil
• 1 teaspoon cumin seeds
• 6-8 black peppercorns
• 3 green cardamoms
• 1 inch cinnamon 
• 1 bay leaf
• 1 tablespoon chopped ginger
• 2 teaspoons chopped garlic
• 1 green chilli, slit
• 4 cups chicken stock
• 2 teaspoons chopped fresh 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 and bay leaf, mix and sauté till fragrant.
2. Add ginger and garlic, mix and sauté for 30 seconds. Add green chilli and mix well.
3. Add chicken stock and 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 leaves and mix well.
7. Transfer into serving bowls and serve hot with masala breadsticks.