Ingredients
Scale
- 1 tablespoon ghee or butter
- 1 small onion, chopped
- 3–4 garlic cloves, skin on
- 2-inch piece of ginger, chopped
- 1 lb bone-in skinless chicken thighs & drumsticks
- 4 cups warm water
- Fresh cilantro (stems & leaves)
- 1 bay leaf
- 1–2 Kashmiri dried chili
- 8 black peppercorns
- 1/4 teaspoon garam masala
- 1/2 teaspoon fresh cracked black pepper (adjust to taste)
- 1 tablespoon heavy cream (optional) or use 1/4 cup milk
- Lemon slices
- Chopped scallions
Instructions
- In a large pot, heat the ghee or butter over medium heat.
- Sauté the onion, garlic cloves (skin on), ginger, cilantro stems, bay leaf, dried chili, and black peppercorns for about 1 minute.
- Add the chicken pieces and sear each side lightly for about a minute before sprinkling with salt.
- Pour in warm water until the chicken is fully covered. Bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 35 to 45 minutes until the chicken is tender.
- Use a colander to separate the shorba from the chicken pieces; shred the cooled chicken.
- Return shorba to the pot; add shredded chicken, chopped cilantro leaves, garam masala, and black pepper. Simmer gently for an additional 5 minutes.
- Serve warm with lemon slices and scallions on top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg