One Pot Chicken Shorba
This chicken shorba recipe delivers a light, mildly spiced, comforting, and nourishing soup in a fraction of the time
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken drumstick
- 1 tablespoon vegetable refined oil
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon black peppercorns
- 4 cloves (laung)
- 6 - 8 garlic cloves
- 1 inch ginger, sliced
- 6 coriander stalks, finely chopped
- 1 medium onion, sliced
- 1 medium carrot, cut into rounds
- 2 tablespoon gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 3 Cup water, at room temperature
- 1/8 Cup milk at room temperature
- 1/4 teaspoon Garam Masala ((get recipe))
- handful of fresh coriander leaves, chopped
- lemon juice to taste
- crushed black pepper
Instructions
- 1
Wash and pat dry chicken pieces. Make 2 – 3 cuts in each chicken piece.
- 2
Heat oil in a pressure cooker. Add whole spices and saute for 20 seconds.
- 3
Add the chicken pieces to the pot. Sauté on high heat for 5 minutes to slightly sear the outside. The pieces will become pale white.
- 4
Add the roughly chopped onion, ginger, garlic, and coriander stalks. Sauté until the aroma is released, about 2 – 3 minutes. Add chickpea flour, and saute for another 2 – 3 minutes.
- 5
Stir in the turmeric powder, carrot, and salt.Pour in the water, ensuring the chicken is submerged. Give a good stir. Pressure cook over low heat for 2 whistles or 15 – 20 minutes. The meat should fall off the bone.
- 6
Once the cooking time is complete, manually release the pressure. Open the lid. Strain the liquid through a fine-mesh sieve into another bowl, discard the boiled onions/ginger-garlic solids, and return the clear broth to the pressure cooker. Turn on the lowest heat setting. Add splash of milk, garam masala, chopped coriander, and crushed pepper. Simmer for a minute.
- 7
Shred the chicken and add it back to the broth.
- 8
Serve chicken shorba with a generous squeeze of lemon or lime juice, crushed black pepper and chopped coriander leaves.