This chicken shorba recipe feels like a hug in a bowl 🫶 It features a warm and flavorful broth along with tender pieces of chicken. Drink it like soup or eat it with bread or rice – this dish is delicious either way!
With the temperatures dropping here in Bangalore, I am starting to crave cozy soups for dinner more and more often. I have been making my wonton and sweet corn pretty frequently, but on days we want non-veg, this Chicken Shorba is what I usually end up making!
It’s an insanely easy one-pot dish made from simple, everyday ingredients, and comes together entirely in the pressure cooker. Don’t let that fool you though, because this chicken shorba soup is bursting with flavor in every bite!
I love slurping on a hot bowl of this chicken shorba for lazy day dinners, but you can easily make a meal out of it by serving it with some naan or steamed rice.
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Chicken Shorba Ingredients Overview
This chicken shorba recipe calls for simple ingredients and the cooking process is divided into two parts: making the masala paste and cooking the chicken and broth.
To make the masala, we grind together onion, coriander and mint leaves, ginger, garlic, jeera, and peppercorn to a smooth paste. This forms the base of the soup and delivers a majority of the flavor.
Then in a pressure cooker, we saute chicken pieces in some ghee along whole spices like cinammom, bay leaf clove, and cardamom. We then add the masala, chopped onion, turmeric, celery sticks, salt and water, and pressure cook everything. Even though celery is optional, I love adding it for its lovely flavor and texture.
We finish it off by squeezing some lemon juice and lots of fresh coriander for freshness and flavor.
Richa’s Top Tips
- I recommend using bone-in chicken thigh pieces as they remain tender throughout the cooking process. You can swap with boneless pieces if you prefer, but I would not recommend breast pieces of this recipe.
- You can add veggies like carrots, green, peas potatoes, etc. to make this recipe even more wholesome.
Frequently Asked Questions
Shorba is a type of soup, but the main difference between the two is in their texture. Soup has a much thicker consistency, where as shorba is more like a flavored-broth. Also, soup is usually served as a starter, but shorba can be eaten during the main course with bread or rice.
Yess! Bottle gourd, carrots, green peas, and potatoes are some veggies that taste amazing in this shorba recipe.
Lamb or mutton and beef are other meats you can use to make this shorba. But remember different meats have different cook times, so be sure to adjust accordingly.
Yes, absolutely! There are tonnes of vegetarian shorba recipes available on the internet. Tomato shorba and lentil (dal) shorba are really popular vegetarian versions that taste delicious.
This chicken shorba recipe is simple, wholesome, and makes for a really comforting dish on a cold winter day. If you try this recipe, don’t forget to leave me a comment below and send me photos over on my IG @my_foodstory. I love seeing your recreations!
Chicken Shorba
Equipment
Ingredients
To grind:
- 1 onion cut into quarters
- ½ cup packed coriander leaves
- 8-10 mint leaves
- ½ inch piece ginger
- 7-8 whole garlic cloves
- 1 tsp jeera
- ½ tsp whole peppercornss
To cook
- ½ kg chicken bone-in cut into 1.5 inch pieces
- 1 tbsp ghee
- 2 cloves
- 2 cardamom
- ½ inch piece cinnamon
- 1 bayleaf
- ½ onion finely chopped
- 1 tsp turmeric
- 2 green chillies
- 1-2 celery sticks cut into 2 inch pieces (optional)
- 3/4 tsp salt
- 3 cups water
Instructions
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Grind together all the ingredients listed under grind with a splash of water (if required).1 onion, ½ cup packed coriander leaves, 8-10 mint leaves, ½ inch piece ginger, 7-8 whole garlic cloves, 1 tsp jeera, ½ tsp whole peppercornss
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In a pressure cooker, heat ghee and sauté cloves, cardamom, cinnamon and bayleaf for 30 seconds.1 tbsp ghee, 2 cloves, 2 cardamom, 1 bayleaf, ½ inch piece cinnamon
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Add onion and saute till the onion turns brown. Add the chicken and roast on high heat for 2-3 minutes.½ onion, ½ kg chicken
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Add the ground paste and saute for another minute. Add turmeric powder, green chillies, celery, salt and water and mix.1 tsp turmeric, 2 green chillies, 1-2 celery sticks, 3/4 tsp salt, 3 cups water
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Pressure cook for 15 minutes. In a traditional pressure cooker, cook on high pressure till the first whistle. After that, reduce the flame and cook for another 10 minutes.
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Turn off the heat and let the pressure release naturally. To serve the shorba, squeeze some lime juice and top with fresh coriander leaves.
Nutrition
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