One Pot Chicken Shorba Recipe

Ingredients

• 500 gram chicken drumstick
• 1 tablespoon vegetable refined oil
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon black peppercorns
• 4 cloves (laung)
• 6 - 8 garlic cloves
• 1 inch ginger, sliced
• 6 coriander stalks, finely chopped
• 1 medium onion, sliced
• 1 medium carrot, cut into rounds
• 2 tablespoon gram flour (besan)
• 1 teaspoon turmeric powder
• 1 teaspoon salt or to taste
• 3 Cup water, at room temperature
• 1/8 Cup milk at room temperature
• 1/4 teaspoon Garam Masala ((get recipe))
• handful of fresh coriander leaves, chopped
• lemon juice to taste
• crushed black pepper

Instructions

1. 1

   Wash and pat dry chicken pieces. Make 2 – 3 cuts in each chicken piece.

2. 2

   Heat oil in a pressure cooker. Add whole spices and saute for 20 seconds.

3. 3

   Add the chicken pieces to the pot. Sauté on high heat for 5 minutes to slightly sear the outside. The pieces will become pale white.

4. 4

   Add the roughly chopped onion, ginger, garlic, and coriander stalks. Sauté until the aroma is released, about 2 – 3 minutes. Add chickpea flour, and saute for another 2 – 3 minutes.

5. 5

   Stir in the turmeric powder, carrot, and salt.Pour in the water, ensuring the chicken is submerged. Give a good stir. Pressure cook over low heat for 2 whistles or 15 – 20 minutes. The meat should fall off the bone.

6. 6

   Once the cooking time is complete, manually release the pressure. Open the lid. Strain the liquid through a fine-mesh sieve into another bowl, discard the boiled onions/ginger-garlic solids, and return the clear broth to the pressure cooker. Turn on the lowest heat setting. Add splash of milk, garam masala, chopped coriander, and crushed pepper. Simmer for a minute.

7. 7

   Shred the chicken and add it back to the broth.

8. 8

   Serve chicken shorba with a generous squeeze of lemon or lime juice, crushed black pepper and chopped coriander leaves.