1 kg chicken
1 large onion
1–2 inch piece of ginger
7–8 cloves of garlic
5–6 cups water
1 tbsp white cumin seeds
1 tsp whole black peppercorns
2–3 green cardamoms
1 cinnamon stick
2–3 bay leaves
1½ tsp salt,
1 tsp turmeric powder
For the finishing
2–3 tbsp cooking oil
1 tsp coriander powder
½ tsp red chili powder
¼ tsp garam masala powder
2 green chilies,
fresh coriander leaves
In a large pot or pressure cooker, combine the chicken pieces, roughly chopped onion, garlic cloves, sliced ginger, cumin seeds, whole peppercorns, cardamom pods, cinnamon stick, and bay leaves. Add the water or stock, salt, and turmeric powder.Boil the chicken
Bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 45 minutes, or until the chicken is tender. If using a pressure cooker, cook for 3–4 whistles.
Strain the broth.
Once the chicken is cooked, remove the chicken pieces from the pot and set them aside to cool. Strain the broth through a sieve into a separate bowl to discard the whole spices and aromatics.
Sauté the spices.
Heat the oil in a clean pot or pan over medium heat. Add the coriander powder and red chili powder, and stir for a few seconds until fragrant.
Assemble the shorba.
Add the strained broth to the pot with the sautéed spices. Bring to a gentle boil.
Add the chicken. Shred the cooked chicken, discarding the bones. Add the shredded chicken to the simmering shorba.
Finish the dish. Stir in the chopped green chilies and garam masala powder. Simmer for another 5 minutes to allow the flavors to meld.
Garnish and serve. Stir in the fresh coriander leaves just before serving. Enjoy the hot shorba with naan, roti, or plain boiled rice.
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