Murgh Zafrani Shorba

Ingredients
500 g chicken bones
50 ml tomato purée
50 g coriander roots
5 g cinnamon sticks
2 g cloves
5 g black cardamom
5 g green cardamom
25 g ginger
5 g mint
80 g onion
20 g green chillies
10 g red chillies, dry
50 ml oil
50 g garlic
20 g coriander roots
5 g saffron
5 g brown onions

Method
Heat ghee in a heavy bottomed pan.
Fry bones for 10 minutes.
In a pot, add water, chicken bones and spice potli with coriander root, black and green cardamom, cloves, cinnamon stick, green chilli, red chilli.
Bring the water to a boil. Lower the heat.
Cover and simmer on medium heat for 50 minutes. Turn off heat.
Discard spice potli. Strain and remove bones. Set the shorba aside.
In a pan, heat ghee.
Add onions and fry till brown.
Add garlic and ginger.
Sauté till a fine aroma is emitted.
Add turmeric powder, salt, and saffron.
Add chicken shorba and bring it to a boil.
Cover and simmer for 20 minutes.
Finish with chopped coriander leaves.
Enjoy the soup with naan.