Chicken shorba

 

With the evenings getting cooler, its time to dig out the soup pots and recipes. Winter is the perfect time for soups to warm you right through and provide adequate nourishment.  

 

 

This chicken shorba is a thin, but flavourful broth, with delicate flavours of the spices, which are not too overpowering, but just enough to make you notice them.

 

 

 

 

INGREDIENTS

Chicken with bones              500 gms
Onion                                  1 medium, chopped
Tomatoes                            2 big, chopped
Garlic                                  20-25 cloves, crushed
Green cardamoms                2-3
Roasted cumin seeds            1 tbsp.
Olive oil                               1 tbsp.
Cashewnuts                          20-25
Water                                  1.5 ltrs (approx.)
Juice of 1 lemon
Salt & black pepper, to taste

 

Method

1.In a pressure cooker add in oil and brown the chopped onions.(See notes if using a pan)

2. Add in the crushed garlic. Cook till aromatic. Do not brown the garlic.

3. Add in the tomatoes, cumin seeds & green cardamom. Bhuno the masala well till the tomatoes are soft and cooked through.

4. Add in the washed chicken pieces and fry till the chicken dries out completely.

5. Add around 1.5 litres of water and salt.

6. Let the soup come to a boil, simmer and pressure cook for about 40-45 mins.

7. Soak the cashews in little warm water and once they soften, make a smooth paste in a blender. Keep aside.

8. Once the pressure drops, open the cooker and stir in the cashew paste.

9. Strain the soup. Debone the chicken pieces and reserve.

10. Add in the juice of a lemon

11. Check the seasoning and add black pepper powder.

12. Garnish with coriander leaves.

13. Serve hot with the chicken pieces.


NOTES:
If using a pan increase the quantity of water to about 2 litres and continue checking through the cooking process to make sure there is enough liquid for 4 servings and cook for 60-90 mins.