Chicken Shorba is a popular Indian-style clear chicken broth made by slowly simmering chicken with a variety of herbs and spices. This dish is also known as Murg ka Shorba.
This flavorful and comforting North Indian-style soup is often enjoyed as an appetizer before a meal or as a warming dish served with bread on a cold day.
Origin of Chicken Shorba
The word Shorba is said to be derived from the Arabic word Shurbah, which means soup, and originated in the Middle East. This hot soup or stew is popular in both India and Pakistan.
Additionally, it is thought that the recipe for chicken shorba came in India during the Mughal Empire, which ruled the country from the sixteenth to the nineteenth century. To know more about it visit the link.
Why You Should Try Chicken Shorba Recipe
If you are looking for a soothing, delicious and healthy soup then chicken shorba soup is a great option.
The Chicken Shorba is:
- A comforting dish
- Made with few easily available ingredients
Ingredients for Chicken Shorba Soup Recipe
Chicken: I would recommend using bone pieces of chicken for Shorba because they enhance the flavor and provide nutritional advantages.
Whole Spices: Bay leaf, cinnamon, clove, Black peppercorn.
Spice Powders: Turmeric Powder
Onion-Ginger-Garlic: I have used a medium size onion. You can also use 2 to 3 shallots replacing onion. Always use fresh ginger and garlic to make the paste.
Fat: I have used butter in this recipe. If you want to avoid it completely, then use any vegetable oil of your choice.
Others: Fresh corianders leaves, salt.
Follow stepwise instructions and learn how to make chicken shorba. I have used pressure cooker to prepare chicken shorba, you can also use instant pot or any multicooker to make it.
Start by making a smooth paste by grinding half an onion, garlic cloves, ginger, and coriander leaves. Keep the paste aside.
Melt butter in a pressure cooker, then add dried whole spices such as bay leaf, black peppercorn, and clove. Next add chopped onion (remaining half onion) and sauté it.
Next, add the chicken bone pieces and continue cooking over low to medium heat.
After a few minutes of frying, add the turmeric powder and salt to the chicken pieces and sauté for another few minutes.
Add the onion-ginger-garlic-coriander paste and mix thoroughly until the raw scent is disappeared.
After that, pour four cups of water into the pressure cooker and check the seasoning. You can also use vegetable or chicken broth instead of water.
Close the pressure cooker cover and wait for 3-4 whistles. Turn the heat off. After the pressure is released, open the top and filter the broth.
Shred the chicken and discard the bones. Set aside the shredded chicken pieces. Serve the strained soup in dishes, topped with shredded chicken and lemon roundels.
If you are not serving the shorba soup immediately, then do not add the lemon slices immediately. It will make the shorba more sour.
You can also add vegetables to the shroba, such as carrots and green beans, but I wanted the flavor of the chicken, so I avoided adding veggies.
- Use chicken pieces with bone for tasty and nutrient-rich shorba.
- Do not overcook the chicken; it should be cooked thoroughly but still tender.
- Avoid burning the spices. They should be roasted until aromatic but not burnt.
- As you cook, taste the soup and adjust the seasonings as needed.
Shorba and soup are both liquid-based foods that are the ideal comfort food for chilly, damp, or winter days. However, there is few differences between two.
As we already discussed the origin of Shorba and it is believed to be originated in the Middle East whereas Soup has a broader, global origin especially used in Western cuisine.
Traditionally, shorba is made with meat or vegetables simmered in a delicious broth and later strained to remove the solids. Therefore, it is a clear and flavorful broth to enjoy. On the other hand, soup contains a wide variety of ingredients, including meat, vegetables, grains, and even pasta.
Shorbas may be naturally thickened by the use of lentils, rice, or other grains, without the need for additional thickening agents whereas soups may use certain thickening agentsto get a thicker consistency.
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- 500 gms Chicken Pieces with bones
- 1 no Onion medium
- 7-8 nos Garlic Cloves
- 1 inch Ginger
- 2-3 stalks Coriander Leaves
- 1 tablespoon Butter
- 1 no Bay Leaf
- 7-8 nos Black Peppercorn
- 2 nos Clove
- ½ inch Cinnamon
- ½ teaspoon Turmeric Powder
- Salt to taste
- 1 no Lemon cut in to round thin slices
- Take half onion, garlic cloves, ginger and coriander leaves in a grinder and make a smooth paste.
- Melt butter in a pressure cooker and add dry whole spices like bay leaf, black peppercorn, clove.
- Add chopped onion (half onion) and sauté it.
- Next add chicken bone pieces and keep on cooking under low to medium flame.
- After cooking for few minutes add turmeric powder and salt to the chicken pieces and sauté for few more minutes.
- Add the onion-ginger-garlic-coriander paste and combine well until the raw smell disappeared.
- After that add 4 cups of water into the pressure cooker, check the seasoning.
- Close the lid of pressure cooker and wait for 3-4 whistles. Turn off the heat.
- Once the pressure is released open the lid and strain the broth.
- Shred the chicken pieces and discard the bones. Keep aside the shredded chicken pieces.
- Now serve the strained broth in bowls and top it with few shredded chicken and lemon roundels.
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