Desi Chicken Ka Shorba, also known as Chicken Shorba, is a delicious and nourishing South Asian soup that combines the comforting flavors of tender chicken and aromatic spices. Desi chicken has more nutrients and is always a staple in the desi household. Yakhani or soup is usually made for the elderly, sick, or women, especially during postpartum. The difference between a free-range organic chicken and a farm-raised one is the yellow fat on the chicken and it takes more time to cook. Usually, it’s cooked with a lot of shorba and a freshly made roti is dipped in the shorba as all of the nutrients are in the soup. Served hot, this wholesome and aromatic soup is not only soothing during colder days but also a great remedy for a common cold or flu.
Ingredients for desi chicken shorba
Desi chicken
I used one whole desi (free range) chicken with bones cut into 16 pieces for shorba. You can also use boneless chicken but it will not have the same flavors.
Spices
This recipe has basic spices such as salt, red chili, turmeric, and Kashmiri red chili. Kashmiri chili is mostly for color rather than taste, you can choose to use Kashmiri chili or omit it.
Ginger and garlic paste
Subcontinental food is incomplete without some ginger and garlic. I like to make ginger and garlic paste in advance and freeze it in small portions. I used a tbsp of ginger and garlic paste in this recipe.
Onions and tomatoes
Onions and tomatoes are an integral part of desi curries and stews. Onion makes the base and is slightly sweeter, and tomato, on the other hand, is slightly sour, which balances the flavors.
Cooking time
I’m making this recipe in a pressure cooker/instant pot, which is quick. This recipe takes only about 30 minutes to be ready but if you are using a regular pot then it will take more time.
How to serve chicken shorba
To serve Chicken Ka Shorba, start by ladling the aromatic and flavorful soup into individual serving bowls. Garnish each bowl with a sprinkle of freshly chopped coriander leaves for a burst of freshness. Enhance the taste by squeezing a touch of zesty lemon juice over the soup, which adds a delightful tanginess to the rich flavors. Accompany the shorba with warm, freshly baked naan or steamed rice on the side. The combination of tender chicken, fragrant spices, and nourishing broth creates a comforting and satisfying dish that’s perfect for a wholesome meal or as an appetizing starter.
Desi chicken shorba
Ingredients
Instructions
- Heat oil in a pressure cooker, and add sliced onions. Cook for 4-5 minutes, then add ginger, garlic, and tomato.
- Stir everything and add salt, red chili, and turmeric.
- Cook for 2-3 minutes and, then add chicken.
- Cook the chicken with the masala for 8-10 minutes, stirring occasionally.
- Add 4 cups of water and pressure cook for 20 minutes. It’ll take the same amount of time to cook as meat.
- Release the pressure and garnish with cilantro.
Video
Notes
- You can also make shorba with regular chicken, but the cooking time will be less.
- If you would like to use regular chicken instead of desi chicken, you don’t need a pressure cooker. Instead of 4 cups of water, use only 2 cups at the end.