Friday, January 9, 2015

Chicken Shorba / Indian chicken soup

My version of Chicken shorba or Indian chicken soup.  I have given yakhni shorba a twist  to make it more spicy and hot.

My Ingredients :

    1/2 kg chicken (cut into pieces).
    1 small onion (thinly sliced)
    3 tablespoons chopped cilantro or coriander  leaves.

  For  paste:-
        10 whole black peppercorns
        5-6 Green chillies.
        1 onion (finely chopped)
        6 flakes of garlic
        2 teaspoon cilantro seeds or coriander seeds.
        2” stick cinnamon
        1 teaspoon fennel seeds
        1/2tsp garam masala.
        Salt to taste

Grind the above items into smooth paste.


Step 1: Put the chicken pieces in a pressure cooker with 10 cups of water and the paste made from various ingredients. Pressure cook to give 2 whistles then reduce heat and simmer for 5 minutes. Remove from heat.

Step 2: Strain the soup in a strainer to get a clear chicken stock. Keep the chicken pieces aside. Shred  the chicken pieces from the bones . Keep aside.

Step 3: Heat oil in a deep pan or wok and fry the sliced onions till golden brown. Remove on a tissue paper to absorb extra oil. Keep aside

Step 4. Serve hot shorba with fried onions and chopped cilantro.