INGREDIENTS:

1/2 cup butter
1/2 cup flour
4 cloves garlic; minced
2 tablespoon fresh ginger; grated
—-DRY MASALA—-
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon garam masala
1/2 teaspoon cayenne
2 quart chicken stock; *
1 cup cooked chicken; diced
1 teaspoon sugar
1 teaspoon salt
1/2 cup milk; **
1/4 cup heavy cream
1 fresh ground pepper; to taste

DIRECTIONS:

1. In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown.

2. Stir in the garlic and ginger paste and the dry masala, blending well.

3. Add the stock.

4. Bring soup to the boil, then lower heat and simmer 10 minutes.

5. Add the minced chicken breast, the sugar and salt, and the 1/2 cup of 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. Recipe By : “The Bombay Palace Cookbook”, by Stendahl

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