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A light and aromatic Indian chicken broth made with whole spices and fresh aromatics, pressure-cooked to perfection. A comforting South Indian-style soup perfect as a starter or alongside rice.
One serving of Chicken Shorba has about 383 calories, 49g protein, 16g carbs and 13g fat, and takes about 30 minutes to make. Get the full nutrition breakdown with Rasora AI.
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Ingredients
- 300 g Chicken
- 14 g Ghee
- 10 whole Black Pepper
- 2 whole Green Chilli
- 4 clove Garlic
- 140 g Small Onions
- 1 bunch Cilantro
- 20 g Ginger
- 2 g Cumin
- 2 whole Cardamom
- 1 piece Cinnamon
- 3 whole Clove
- 1 whole Bay Leaf
- 2 g Coriander Powder
- 1 g Turmeric
- 4 g Salt
- 15 ml Lemon Juice
Instructions
- 01
Crush these in a mixer: Black pepper Green chillies Garlic Small onions Cilantro Ginger Cumin Add a splash of water to blend smoothly.
- 02
In a pressure cooker, fry the onions in ghee until golden.
- 03
Add chicken pieces along with the whole spices: Cardamom Cinnamon Clove Bay leaf
- 04
Cook for 5 minutes on medium flame, stirring occasionally.
- 05
Add the ground spices: Coriander powder Turmeric Salt
- 06
Stir well to coat the chicken evenly.
- 07
Add water (enough to cover the chicken) and a squeeze of lemon juice.
- 08
Pressure cook for 4 whistles. Let pressure release naturally before serving.
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