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aerial shot of chicken shorba in a black ceramic bowl.
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One Pot Chicken Shorba Recipe

This chicken shorba recipe delivers a light, mildly spiced, comforting, and nourishing soup in a fraction of the time
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Indian
Servings: 1 adults
Calories: 653kcal
Author: Hina Gujral

Equipment

Ingredients

  • 500 gram chicken drumstick
  • 1 tablespoon vegetable refined oil
  • ½ teaspoon cumin seeds (jeera)
  • ½ 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
  • ⅛ Cup milk at room temperature
  • ¼ teaspoon Garam Masala (get recipe)
  • handful of fresh coriander leaves, chopped
  • lemon juice to taste
  • crushed black pepper

Instructions

  • Wash and pat dry chicken pieces. Make 2 – 3 cuts in each chicken piece.
  • Heat oil in a pressure cooker. Add whole spices and saute for 20 seconds.
  • 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.
  • 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.
  • 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.
  • 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.
  • Shred the chicken and add it back to the broth. 
  • Serve chicken shorba with a generous squeeze of lemon or lime juice, crushed black pepper and chopped coriander leaves.

Notes

  • You can add other vegetables also like potato, baby corn, or celery to the shorba. 
  • After adding milk, do not cook the shorba for too long. Gently simmer only for a few minutes for flavours to meld together.
  • Store leftover for a week in an airtight containter in the refrigertor. While reheating add a splash of hot water or chicken stock to get desired consistency. 

Nutrition

Calories: 653kcal | Carbohydrates: 38g | Protein: 63g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 2768mg | Potassium: 1494mg | Fiber: 7g | Sugar: 11g | Vitamin A: 11150IU | Vitamin C: 22mg | Calcium: 211mg | Iron: 5mg