Chicken Shorba
Mellow and warming spiced chicken soup that will leave you comforted and cozy. It is flavorful, one pot and perfect for winter months!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon ghee or butter
- 1 small onion, roughly chopped
- 3-4 garlic cloves, skin on
- 2 inch ginger, roughly chopped
- 15 fresh cilantro stalks, stems & leaves chopped separately
- 1 bay leaf
- 1-2 Kashmiri Dried Chili
- 8 black peppercorn
- 1 lb(450g) bone in skinless chicken thighs & drumsticks, (see notes)
- 3/4 teaspoon salt
- 4 cup warm water
- 1/4 teaspoon garam masala
- 1/2 teaspoon fresh cracked black pepper (adjust to taste)
- 1 tablespoon heavy cream (optional) or use 1/4 cup milk
- To Serve - lemon, chopped scallions
Instructions
- 1
Place the pot on medium heat to warm up. Add ghee and let melt. If using Instant Pot, follow the instructions as it is.
- 2
Once ghee has melted, add the onion, garlic, ginger, cilantro stems, whole spices all at once. Saute in ghee for about 1 minute or so without letting brown too much.
- 3
Layer the chicken pieces and let lightly sear for about a minute or so on each side. Sprinkle salt and add water to completely cover the chicken.
- 4
Bring to a boil, reduce the heat to low, cover the pot and let cook for 35 to 45 minutes.Check mid way and if you see any foam collecting, just remove it using a spoon. If using Instant Pot, close the lid of the IP and cook for 8 minutes and let pressure release naturally.
- 5
Using a colander drain and separate the shorba. Pick out the chicken pieces and let them cool. Once cooled, shred or chop the chicken and discard the bones. Discard the spices and vegetables and pour back the shorba in the pot.
- 6
Bring to a slow simmer and add the shredded chicken, chopped cilantro leaves, garam masala, black pepper and heavy cream. Let cook for 5 minutes, don't let boil.
- 7
Ladle into bowls and serve warm with lemon slices & scatter of scallion. Enjoy!