Aloo Chicken Shorba

Ingredients

• 0.5 kg Chicken (Cut into curry-sized pieces; bone-in or boneless may be used.)
• 0.5 kg Potatoes (Peeled and cut into chunks.)
• 2 large Tomatoes (Chopped; the source spells this as “tomstoes.”)
• 1 large Onion (Sliced or finely chopped.)
• 0.5 bunch Fresh coriander (Chopped, with some reserved for garnish.)
• 5.5 cloves Garlic (Use 5–6 cloves; minced or crushed.)
• 1 inch Ginger (Peeled and grated or minced.)
• Salt (To taste.)
• 0.5 tsp Red chili powder
• 1 tbsp Kashmiri red chili powder
• 1 cup Plain yogurt (Whisk until smooth before adding to the curry.)
• 0.5 cup Cooking oil
• 0.5 tsp Garam masala powder
• 1 tbsp Coriander seeds (Lightly crush if desired for more flavor.)
• 1 tbsp Mixed garam masala
• 1 tbsp Cumin seeds

Steps

1. 1

   Prepare all ingredients before cooking. Cut the chicken into evenly sized curry pieces, peel and cube the potatoes, chop the tomatoes and onion, crush or mince the garlic and ginger, and whisk the yogurt smooth so it will blend into the sauce without curdling.

2. 2

   Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the cumin seeds and coriander seeds and fry for about 30 seconds, until aromatic but not darkened.

3. 3

   Add the chopped onion and cook for 4–6 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the minced garlic and ginger. Stir and cook for about 1 minute, until fragrant and no longer raw-smelling.

5. 5

   Add the chopped tomatoes, red chili powder, Kashmiri red chili powder, mixed garam masala, and salt. Cook for 4–5 minutes, stirring and crushing the tomatoes with the spoon, until they soften and the oil begins to separate from the masala.

6. 6

   Add the chicken and stir thoroughly to coat every piece in the masala. Cook for 4–5 minutes, turning the pieces, until the outside is opaque and lightly browned.

7. 7

   Lower the heat. Add the whisked yogurt gradually, stirring continuously so it incorporates smoothly into the masala. Cook for 2–3 minutes until the mixture is thick and glossy.

8. 8

   Add the potato chunks and stir to coat them with the sauce. Pour in enough hot water to create a loose, soupy shorba gravy, typically about 2–3 cups depending on the desired consistency.

9. 9

   Bring the curry to a boil, then cover the pot and simmer over medium-low heat for 12–18 minutes, or until the potatoes are tender and the chicken is fully cooked. Stir once or twice during cooking and add a little more hot water if the gravy becomes too thick. Chicken should reach an internal temperature of 165°F/74°C.

10. 10

    Stir in the garam masala powder during the final few minutes of cooking. Taste and adjust the salt or chili seasoning as needed. The finished shorba should have tender potatoes, cooked chicken, and a pourable, flavorful gravy with a light sheen of oil on top.

11. 11

    Turn off the heat and fold in some of the chopped fresh coriander. Garnish with the remaining coriander and serve hot with rice, roti, or naan.

Notes

The post supplies the ingredient list but does not provide a complete written method; the cooking sequence, water amount, and timing are practical culinary inferences. Add hot water gradually to control the consistency: shorba should be thinner than a dry curry. Serve with rice, roti, or naan.

Nutrition per serving

• main
• curry
• Pakistani
• South Asian
• one-pot
• quick dinner
• comfort food
• halal