Tke chickn boil with ggpaste freen chilli and salt...then tke vessel put ghee then crackle black pepper and carrom seeds then put ginger garlic paste and wheat flour and saute jus fr 2sec thr vl b nyc aroma cumng then put chickn stock.

Milk then aftr sumtym wen it's hlf cookd put that chickn and let it cook then switch of the gas if needed then only put salt othrwise nt neccessary and garnish wit corander leaves and spring onions

White shorba is ready