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 not only tastes delicious but is
also very flavourful with soft, tender, and succulent pieces of chicken.
On the other hand, I will prefer to enhance the taste of curry by using desi chicken besides pure ghee; both these ingredients will bring a special taste to your curry.
I have shared other versions of chicken curry recipes on my
blog, but this is a basic chicken curry I thought would 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 the blending option I kept for making thick gravy that can be cooked with simple
brown onion. Skip this blending method and also check out my other versions of chicken curries, tasty
chicken masala curry, and simple
chicken curry. Let’s begin.
Tips:
You can make this curry with either boneless or bone-in chicken; however, using bone-in chicken yields the best results. The juices from the bones enrich the curry's flavor and also help thicken it naturally, eliminating the need for additional thickeners.
In this recipe, I didn’t use any whole spices; instead, I relied solely on garam masala powder. Garam masala is an essential spice blend in Pakistani cuisine, made by dry roasting various spices and then grinding them. For this chicken curry, it's important to use a high-quality spice powder.
I used my homemade garam masala for this recipe, but you can also opt for any good-quality store-bought garam masala that is aromatic. Alternatively, you can use curry powder instead of the spices mentioned in the ingredients list below.
This recipe is designed to be cooked over medium-low heat. Cooking on high heat will result in a poorly balanced curry that you won’t truly enjoy.
If you try this Chicken Curry Recipe, please don’t forget to rate it! You can also follow me on social media to see what’s new in my kitchen!
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.e
Take yogurt, whisk it, and then combine the powder spices.
Stir to mix well and set aside.e
Take a medium-sized pot, heat the oil, put ground onion paste, and cook it onlow too medium heat.
Once the water has evaporated, add spiced yogurt.
Stir to combine well.
And allow the masala to cook on medium flame
until the oil comes on top.
Put chicken pieces into the cooked masala. a
And roast chicken with
masa.la
Keep roasting until the oil is separated.
Pour water into the roasted chicken.n
Bring it to a boil and let it cook on medium-low flame for around
15 minutes.
Reduce the heat, remove the lid, and check the consistency
and salt at this stage. Allow it to simmer further for 10 minutes on very low heat.
Chicken shorba is done, transfer to the serving dish or bowl.
