Chicken Shorba|Chicken Shorba Curry|Winter Unique Chicken Shorba Dish|Chicken Soup|Shorba Recipe|Winter Special Soup|Chicken Stew|Chicken Shorba Salan|Chicken Soup Recipe

Components for the Chicken Shorba Curry:

– Chicken – 500 gms (little curry cut pieces with bones).

For the masala powder mix:.
– Coriander seeds- 1.5 tsp.
– Black peppercorns-1 tsp.
– Cloves-8-10.
– Cinnamon-2 small pieces.

Tempering:.
– Green cardamom-6.

Spice powders:.
– Turmeric powder-1 tsp.
– Roasted and ground masala powder-3 tsp (made in the mill).

Other Components:.
– Onions, fine sliced- 200 gms (2 big or 4 small onions).
– Spring onion whites, long sliced – 4 tbsp.
– Spring onion greens, sliced- 4 tbsp.
– Salt-1.5 tsp.
– Coriander leaves, great chopped- 4 tbsp.
– Lemon juice-2.5 -3 tsp.
– Ghee-6 tbsp.

Preparation:.

– Cut the chicken into small pieces.
– Dry roast the whole spices on low heat for around 2-3 mins. Set aside to cool. Grind to a great powder.
– Fine chop the onion, slice the spring onion whites and fine chop the spring onion greens.
– Also fine slice the coriander leaves.

Process:.

– Heat ghee in a pressure cooker and add the green cardamoms.
– Give a stir and after that include the sliced onions. Fry on medium heat for around 5-6 minutes till light brown or translucent.
– Now add the chicken pieces and mix & fry on high heat for 2-3 minutes till white in colour.
– Add the turmeric powder and the 3 tsp spice powder. Also add the salt.
– Offer a stir and fry on medium heat for around 2 minutes and after that add the spring onion whites and chopped spring onion greens.
– Offer a stir for 1-2 mins and after that include the ginger garlic paste.
– Offer a mix and fry on low heat for around 3-4 mins till the raw smell is gone.
– Now add the chopped coriander leaves and fry on low heat for 1-2 mins.
– Add 500-550 ml water, give a stir and close the cooker lid.
– Prepare for 2 whistles – on high heat till the 1st whistle (around 6-8 mins) and on medium heat till the second whistle. (Around 1-2 mins). The chicken pieces should not become too soft.
– Now enable the pressure to launch on its own and then open the cover.
– Add the lemon juice and offer a stir.
– Simmer on low heat for around 2 mins for the gravy to thicken a bit.
– Serve hot with roti or bread.

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