Chicken Shorba
This warm and cosy chicken shorba can be eaten as a soup or as a curry. Makes for the perfect quick and easy winter dinner!
Servings: 4 people
Equipment
Ingredients
To grind:
- 1 onion cut into quarters
- ½ cup packed coriander leaves
- 8-10 mint leaves
- ½ inch piece ginger
- 7-8 whole garlic cloves
- 1 tsp jeera
- ½ tsp whole peppercornss
To cook
- ½ kg chicken bone-in cut into 1.5 inch pieces
- 1 tbsp ghee
- 2 cloves
- 2 cardamom
- ½ inch piece cinnamon
- 1 bayleaf
- ½ onion finely chopped
- 1 tsp turmeric
- 2 green chillies
- 1-2 celery sticks cut into 2 inch pieces (optional)
- 3/4 tsp salt
- 3 cups water
Instructions
- Grind together all the ingredients listed under grind with a splash of water (if required).1 onion, ½ cup packed coriander leaves, 8-10 mint leaves, ½ inch piece ginger, 7-8 whole garlic cloves, 1 tsp jeera, ½ tsp whole peppercornss
- In a pressure cooker, heat ghee and sauté cloves, cardamom, cinnamon and bayleaf for 30 seconds.1 tbsp ghee, 2 cloves, 2 cardamom, 1 bayleaf, ½ inch piece cinnamon
- Add onion and saute till the onion turns brown. Add the chicken and roast on high heat for 2-3 minutes.½ onion, ½ kg chicken
- Add the ground paste and saute for another minute. Add turmeric powder, green chillies, celery, salt and water and mix.1 tsp turmeric, 2 green chillies, 1-2 celery sticks, 3/4 tsp salt, 3 cups water
- Pressure cook for 15 minutes. In a traditional pressure cooker, cook on high pressure till the first whistle. After that, reduce the flame and cook for another 10 minutes.
- Turn off the heat and let the pressure release naturally. To serve the shorba, squeeze some lime juice and top with fresh coriander leaves.
Nutrition
Calories: 204kcal | Carbohydrates: 9g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 569mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 2mg