Chicken Shorba| Chicken Curry || How to Make Chicken Shorba with step-by-step photos
Chicken Shorba is a quite simple and delicious gravy-based
chicken curry, this is prepared with onion paste along with some basic spices
and yogurt, This chicken curry is one of the easiest that even a novice or
a bachelor can cook with an amazing outcome, it does not only taste delicious but is
also very flavourful with soft tender, and succulent pieces of chicken
On the other hand, I will prefer for enhancing the taste of curry by using desi chicken besides pure ghee both these ingredients will bring a special taste to your curry
I used regular banaspati ghee and burial chicken meat, this wonderful curry goes well with kishmish pulao,bagara rice,
or zeera rice
I have shared other versions of chicken curry recipes on my
blog but this on a basic chicken curry I thought will be helpful
for the newbies, I have kept the recipe very simple and haven’t used any
additional ingredients like canned tomato puree, stock, or any sort of cream,
Just
blending option I kept for making thick gravy that can be cooked with simple
brown onion skip this blending method as well as also check out my another version of chicken curries tasty
chicken masala curry and simple
chicken curry let’s begin
Tips:
- You can make this curry with boneless or bone-in chicken, bone chicken yields, the best curry as the juices from the bones sweep into the curry, so bones also thicken the curry without adding any thickener
- I didn’t any type of whole spices in this curry, I just used garam masala powder in this recipe
- Garam masala is a Pakistani essential spice made by dry roasting the spices and pounding them, for this chicken curry you will need a very good spice powder
- I have used this homemade Garam masala however you can also use any store-bought powder that is good quality and aromatic
- And also you can use curry powder instead of those spices which I have listed below the ingredients list
- This recipe is cooked on medium-low flame cooking on high heat will yield only hotchpotch curry and not the one that you will really love and enjoy
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To prepare this recipe first rinse the chicken and set it aside
Take all ingredients and prepare them all
In a mixing jug put chopped onion along with ginger-garlic and grind them together until a fine paste
Take yogurt whisk it and then combine powder spices
Stir to mix well and set aside
Take a medium-sized pot, heat the oil, Put ground onion paste and cook it on low medium heat
Once the water has evaporated then add spiced yogurt
Stir to combine well
And allow to cook masala on medium flame
until oil comes on top
Put chicken pieces into the cooked masala
And roast chicken with
masala
Keep roasting until the oil is separated
Pour water into the roasted chicken
Bring it to a boil and let it cook on medium-low flame for around
15 minutes
Reduce the heat and remove the lid and check the consistency
and salt at this stage, Allow to simmer it further for 10 minutes on very low heat
Chicken shorba is done, transfer to the serving dish or bowl
This chicken shorba can be served with flavored rice kishmish pulao and paratha
Chicken
Curry is a quite simple and delicious gravy-based chicken curry, this
is prepared with onion paste along with some basic spices and yogurt.....
Ingredients:
- 500g, chicken with bones
- 2 large-sized, onion paste
- 3-4 pcs, garlic cloves
- ½ inch, ginger
- ½ cup, of yogurt
Spices:
- 1 tsp, red chili powder
- 1 ½ tsp, Kashmiri red chili powder
- Salt to taste
- 2 tsp, coriander powder
- 1/3 tsp, turmeric powder
- 1 tsp,garam masala powder
How to make the Chicken Shorba?
- To prepare this recipe first rinse the chicken and set it aside
- Take all ingredients and prepare them all
- In a mixing jug put chopped onion along with ginger-garlic
- And grind them together until a fine paste
- Take yogurt whisk it and then combine all powder spices red chili powder, salt, coriander powder, turmeric powder,garam masala, and Kashmiri red chili powder
- Stir to mix well
- Take a medium-sized pot, heat the oil
- Add ground onion paste and cook it on low medium heat
- Once the water has evaporated then add spiced yogurt to the onion paste
- Stir to combine well and allow to cook on medium flame until oil comes on top
- Put chicken pieces into the cooked masala and roast with masala
- Keep roasting until the oil is separated
- Pour water into the roasted chicken
- How much you want to keep the consistency of gravy depends on you
- Bring it to a boil and let it cook on medium-low flame for around 15 minutes
- Reduce the heat and remove the lid and check the consistency and salt at this stage
- Allow to simmer it further for 10 minutes on very low heat
- Chicken shorba is done
- Transfer to the serving dish or bowl
- This chicken shorba can be served with flavored rice kishmish pulao and paratha
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