Aloo chicken shorba is an absolute comfort food that warms the soul and brings back cherished memories. I love this simple recipe that reminds me of home, where the aromatic spices blend seamlessly with tender chicken and hearty potatoes, creating a dish that’s perfect for any occasion. Each spoonful wraps you in nostalgia, evoking feelings of family gatherings and cozy evenings spent around the table, savoring every flavorful bite. This delightful soup not only satisfies hunger but also nourishes the spirit, making it a beloved staple in my kitchen.
What goes into aloo chicken shorba
Chicken
I recommend using 1 whole chicken, removing the skin and cutting it into 16-20 pieces. You can choose to use bone-in chicken quarters. Bone-in chicken will give you a rich flavor, but you can also use boneless chicken.
Potatoes
I used Yukon gold potatoes. Peel and cut the potatoes into about 2.5-inch cubes. As we cook the chicken, the potatoes will cook around the same time. You can peel the potatoes or leave the skin on. Once you cut the potatoes, leave them soaked in water to avoid discoloration.
Onion
You’ll need 1 medium-sized onion, cut and thinly slice the onion. Then, in a wok or pot, add oil and onions. Cook over medium-high heat until they turn translucent and slightly golden around the edges.
Desi food is incomplete without ginger and garlic paste. Once the onions are brown, add the ginger and garlic paste. Learn how I make my ginger garlic paste to store for a couple of months. Cook for a minute before adding the other ingredients.
Tomatoes
I used 1 medium-sized tomato. Wash and cut the tomatoes into cubes. Add the tomatoes to the onions, followed by the spices. Cook the masala until the tomatoes are soft. You can cover the pot for 4-5 minutes over low heat; once the tomatoes are soft, use a wooden spoon to break them down.
Spices
This aloo chicken shorba has some very simple, everyday spices. I seasoned it with salt, red chili powder, turmeric, cumin, and coriander powder. Cook the spices along with the tomatoes and onions until the oil separates from the gravy.
For how long to cook the chicken and potatoes
Once your masala is ready, add chicken and after 3-4 minutes add potatoes (make sure to cut the potatoes into large cubes) now cook on high heat for 7-8 minutes or while mixing it every 45 seconds. Chicken will change the color and also start releasing its water.
At this point add water and cover the pot. Cook on high heat for 5 minutes or until water comes to a boil then lower the heat to medium. Cook for 18-20 minutes or until chicken is fully cooked through.
Garnish
Freshly cut cilantro and some green chilies just add an extra layer of flavor to the dish. For shorba I like to add only a few leaves of cilantro. Make sure to rinse the cilantro before you add it to the soup. Some people also like to add garam masala, if you do like the flavor, go head and sprinkle some garam masala right before serving.
How to serve aloo chicken shorba
I like to serve this dish with steamed white rice and a side salad, which adds a refreshing crunch and balances the meal beautifully. Freshly made homemade roti, with its soft and fluffy texture, also tastes amazing alongside the rich flavors of the dish. Additionally, you can savor it with naan, which is incredibly versatile and can be used to scoop up the delicious sauce.
How to store leftovers
Store any leftovers in an airtight container for 4-5 days to maintain their freshness and prevent spoilage. One easy way I utilize leftover salad is to make tahari, which is a delicious and hearty dish. By incorporating into the tahari, I create a flavorful meal that doesn’t go to waste.
Aloo Chicken Shorba
Ingredients
- 2 lbs chicken 1 whole chicken cut into 16-20 pieces
- 1 medium onion
- 1/3 cup oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 medium tomato
Spices
- 1.5 tsp salt or to taste
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/3 tsp turmeric
- 2 cups water
- Cilantro for garnish
Instructions
- Peel and slice your onions, cut tomatoes, and peel and cut potatoes.
- In a pot add oil and onions, and cook over high heat until the onions are soft and the edges of the onions start getting brown.
- At this point lower the heat and add ginger and garlic paste. Mix and cook for 1 minute.
- Add chopped tomatoes and all of the spices.
- Keep cooking on medium heat for about 5 minutes. If your masala is too dry add 2 tbsp of water.
- Use the wooden spoon to break down tomatoes. Once everything is well incorporated and the oil separates from the masala. Add chicken and after about 3-4 minutes add potatoes.
- Cook on high heat for 7-8 minutes while mixing now and then to avoid burning and even cooking over medium heat.
- Once the chicken turns its color from pink to white, add water and cover the pot. Change the heat to high.
- After the first boil lower the heat to medium-low and keep cooking for 18-20 minutes or until chicken and potatoes are fully cooked through.
- Add cilantro and enjoy with white rice and a side salad.