Easy Chicken Shorba

Ingredients

• Onion, for green paste (For grinding into the green paste; amount not stated)
• Garlic (For green paste; amount not stated)
• Ginger (For green paste; amount not stated)
• Green chilli (For green paste; amount not stated)
• Mint (For green paste; amount not stated)
• Coriander (For green paste; amount not stated)
• Small cardamom (For green paste; amount not stated)
• Cumin (For green paste; amount not stated)
• Black pepper (For green paste; amount not stated)
• Water (A little for grinding the paste, plus more to adjust the broth; amounts not stated)
• 1.5 tbsp Oil (Source gives a range of 1–2 tablespoons; midpoint represented as 1.5 tbsp)
• 1 Bay leaf (Whole spice)
• Cinnamon (A small piece, whole spice; exact amount not stated)
• 2 Green cardamom (Whole spice)
• 2 Cloves (Whole spice)
• Onion, finely chopped (For sautéing; amount not stated)
• 1 kg Chicken
• Salt (To taste; amount not stated)
• Turmeric (Amount not stated)
• Fresh coriander (For garnish; amount not stated)
• Lemon (Extra tanginess; transcript/video mention lemon but amount not stated)

Steps

1. 1

   Put the onion, garlic, ginger, green chilli, mint, coriander, small cardamom, cumin, and black pepper in a blender. Add a little water and grind to a smooth paste. Set the paste aside.

2. 2

   Heat 1–2 tablespoons of oil in a pressure cooker over medium heat.

3. 3

   Add the bay leaf, cinnamon, 2 green cardamom, and 2 cloves. Add the finely chopped onion and sauté until softened and lightly browned.

4. 4

   Add the chicken and salt. Sauté for 5–6 minutes, mixing as it cooks. If the chicken begins to stick to the bottom, add a splash of water and keep mixing.

5. 5

   Add the prepared green paste and turmeric to the cooker.

6. 6

   Add water to make the broth as soupy as you prefer. Use less water if serving with rice.

7. 7

   Close the pressure cooker and cook over medium heat until the chicken is soft and fully cooked; the author reports cooking for 3 whistles. Let the pressure release naturally before opening.

8. 8

   Garnish with fresh coriander and, if desired, lemon for extra tanginess. Serve hot with roti, bread, or pav; it can also be served with rice.

Notes

Water quantity is left to preference. The source does not provide amounts for most ingredients, turmeric, salt, or broth water. It gives oil as 1–2 tablespoons. The video mentions lemon for extra tanginess, although the written recipe only specifies fresh coriander as garnish.

Nutrition per serving

• main
• South Asian
• chicken
• pressure-cooked
• gluten-free
• dairy-free
• soupy
• meal prep