Chicken Shorba Recipe | How To Make Murg Shorba | Indian Soup Recipe | Murg Shorba by Neelam Bajwa

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are cheaper than breast.

Heat ghee in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add chopped tomatoes and cook until softened, about 3-4 minutes.

Mix in cumin seeds, black pepper, cardamom, cloves, and bay leaf; sauté for 1-2 minutes.

Add chicken pieces and sauté until lightly browned on all sides, about 5-7 minutes.

Sprinkle turmeric powder and salt over the chicken; stir to combine.

Pour in water to cover the chicken and bring to a boil.

Reduce heat to low; cover and simmer for 30-35 minutes until chicken is cooked through.

Remove chicken pieces; shred meat and discard bones.

Return shredded chicken to the pot; add lemon juice and chopped coriander leaves.

Taste and adjust seasoning if necessary; simmer for an additional 5 minutes.

Serve hot, garnished with extra coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level: