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Chicken Shorba

 INGREDIENTS:

  1. Chicken 500 grams
  2. Onion 1 large, finely chopped
  3. Ginger, grated 1 tsp
  4. Garlic 8-10 cloves minced
  5. Tomato 1 large, finely chopped
  6. Turmeric Powder 1/2 tsp
  7. Coriander Powder 1 tsp
  8. Cumin Powder 1 tsp
  9. Black Pepper Powder 1 tsp
  10. Bay Leaf 1
  11. Black Peppercorns 4-5
  12. Green Cardamom 3-4
  13. Cloves 3-4
  14. Salt to taste
  15. Oil 2 tbsp
  16. Water 4 cups
  17. Green Coriander 1 cup
  18. Green chilis 1-2

METHOD:

Serving Size: 3-4

Make a paste of coriander leaves and green chilis and keep aside.

Heat oil in a pan and add the whole spices. Once they release their aroma, add the chicken pieces and sear on medium-high heat until golden patches appear.

Add chopped onion and sauté till light golden. Add ginger, garlic and tomatoes and cook until soft.

Add the dry spice powders and salt. Add water and bring to a boil. Then cover and simmer for 25-30 minutes or until the chicken is cooked through. 

Stir in the black pepper powder and the coriander–chili paste, then let it simmer for 4–5 minutes. Do not overcook after adding coriander paste. It dulls the color.

Garnish with fresh coriander leaves and serve hot with steamed rice or toasted bread, or sip as a light meal.



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