Traditionally, this dish is made with ghee (clarified butter). Because of its easy availability, we use butter in this recipe, but you can replace it with store-bought ghee or make your own: in a pot, melt 1 lb (450 g) of unsalted butter and simmer for at least 20 minutes, skimming regularly. Pour the butter into a strainer; the resulting liquid is the ghee. It can be stored for several months in the refrigerator. Unlike traditional melted butter, ghee does not burn.
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.