COMFORT IN A BOWL: CHICKEN SHORBA

When the craving calls for something warm, nourishing, and deeply flavourful, a bowl of Chicken Shorba never disappoints. Perfect for chilly evenings, sick days, or when you simply want a wholesome homemade meal, this recipe strikes a beautiful balance between comfort and freshness.

Chicken Shorba

Recipe by Saumya Goyal 

@a_culinary_affair

Ingredients

For Tempering:

• 3–4 tbsp ghee

• 1 cinnamon stick

• 2–3 cloves

• 4–5 garlic cloves

• 1 green chilli, slit

• 1 big or 2 small onions, chopped

For Chicken:

• 350–400g bone-in chicken

• ½ tsp turmeric

• Salt to taste

For Herb Puree:

• 1 cup fresh coriander leaves

• 15–20 mint leaves

• 1-inch ginger

• 1-inch raw turmeric

• 3–4 garlic cloves

• 1 onion, diced

• 1 tbsp cumin

• 6–7 black peppercorns

• ½ cup water

Method 

• Heat ghee in a pressure cooker and add cinnamon, cloves, garlic, and green chilli. Let them sizzle and release aroma.

• Add chopped onions and sauté until they turn soft and pink.

• Add bone-in chicken, turmeric, and salt. Cook for 5-7 minutes so the chicken gets some colour and flavour.

• Blend all the herb-puree ingredients with ½ cup water into a smooth paste.

• Pour this puree into the cooker, add two and a half cup water for your preferred consistency, and let it come to a boil.

• Pressure cook for 2-3 whistles on medium heat.

• Serve hot with lemon juice and fresh coriander.

Saumya Goyal