Pakistani Chicken Shorba
A fragrant and flavorful chicken broth soup enriched with traditional Pakistani spices, herbs, and tender chicken pieces. This hearty and comforting shorba is perfect as a starter or a light meal, showcasing the rich culinary heritage of Pakistan.
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Ingredients
- 500 gramsChicken (bone-in pieces)
preferably with bones for richer broth
- 1 mediumOnion
finely sliced
- 1 mediumTomato
finely chopped
- 4 piecesGarlic cloves
finely minced
- 1 inchGinger
fresh, finely grated
- 1 pieceGreen chili
slit, optional for heat
- 3 tablespoonsYogurt
whisked
- 1 cupCilantro (fresh coriander leaves)
chopped
- 0 ½ cupMint leaves
fresh, chopped
- 1 teaspoonWhole black peppercorns
- 1 teaspoonCumin seeds
- 1 teaspoonCoriander powder
- 0 ½ teaspoonTurmeric powder
- 0 ½ teaspoonRed chili powder
adjust to taste
- 1 teaspoonSalt
or to taste
- 6 cupsWater
- 2 tablespoonsGhee or cooking oil
- 4 piecesLemon wedges
for serving
Instructions
Heat ghee or cooking oil in a large pot over medium heat.
Add cumin seeds and whole black peppercorns, sauté until fragrant, about 30 seconds.
Add the sliced onions and cook until golden brown, stirring occasionally, about 7-8 minutes.
Add the minced garlic, grated ginger, and slit green chili. Cook for 1-2 minutes until aromatic.
Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until tomatoes soften and oil begins to separate, about 5 minutes.
Add the chicken pieces to the pot. Stir to coat chicken in the spice mixture and cook for 5 minutes until they start to brown slightly.
Whisk the yogurt until smooth and add it to the pot, stirring continuously to blend flavors.
Pour in 6 cups of water, add salt, and bring the mixture to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 35-40 minutes, until chicken is tender and flavors have melded.
Add chopped cilantro and mint leaves. Stir and simmer uncovered for 5 minutes.
Adjust seasoning with salt if needed. Remove from heat.
Serve hot with lemon wedges on the side to squeeze into the shorba as desired.
