Simple Chicken Shorba
Servings 4
Ingredients
- 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
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- Salt to taste
- 4 green chillies slit lengthwise
Instructions
- 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 1/2 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!!!
Notes
I have reduced the chilli powder and cumin powder according to my family taste. Pakistani food use a lot of cumin, so you may use upto 1 tsp cumin powder, if you like the flavor.
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.
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.