Today’s recipe is an easy yet flavor packed curry. I guess shorba is a part of our very own Hydrebadi cuisine, however the below recipe is adapted from a site which has a lot of good Pakistani recipes. I have tried quite a bit of them, however the pictures I have them are so mediocre that I do not want to post it here. However, I am already mentally noting down the recipes I have to retry so that I can share on this little space of mine! This is quite a quick-fix curry, which doesn’t need a lot of attention. Perfect for the days that you are really not wanting to do anything. Serve this with plain white rice or tandoori roti/ naan and it is a blissful dinner at its best!
Recipe courtesy: Elzaa FB page
- 2 tbsp oil
- 750 gm chicken, cut into small pieces
- 2 tbsp vinegar
- 250 gm yogurt
- 3-4 cloves garlic, crushed or grated
- 1 tsp chilli powder
- 1 tbsp coriander powder
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- Salt to taste
- 4 green chillies, slit lengthwise
- Heat the oil in your saucepan. Add the chicken and saute it for a few minutes.
- Add the vinegar and continue sauteing it for a couple of minutes.
- Add in the garlic on the chicken and saute till the garlic changes color.
- Reduce the flame to the lowest, close the lid of the saucepan and allow the chicken to be cooked in its juices.
- Whisk in all the masalas into the yogurt until well incorporated.
- Take off the saucepan from the flame, add the yogurt spice mix and give it a nice stir till the chicken is coated in it.
- Return back to the flame. After some time, the oil will start to float on the top.
- Add around ½ cup of water and add the salt. Adjust your spice levels. Add the green chillies and cook on closed lid for 3 minutes. Yummy shorba is ready!!!
Even though the original recipe asked to cook the chicken in water, I didn't add. The chicken released enough of fluid to cook itself, so the end curry had a very nice taste of the stock.