How to make Chicken Shorba -
A flavorful chicken soup with the twist of Indian spices.A flavorful chicken soup with the twist of Indian spices. Chicken Shorba/soup is very rich in content and one of the favourites of all chicken lovers. Here is an easy Chicken Shorba Recipe
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Chicken bones (चिकन की हड्डियाँ), Boneless chicken (हड्डी रहित चिकन)
Cuisine : Indian
Course : Soups
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For more recipes related to Chicken Shorba checkout Clear Chicken Soup. You can also find more Soups recipes like Chicken Noodle Soup Cheesy Cauliflower Soup Mixed Vegetable Soup Carrot And Almond Soup
Chicken Shorba Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Shorba Recipe
Chicken bones 500 grams
Boneless chicken cut into ½ inch cubes 100 grams
Garlic cloves chopped 10
Butter 1 teaspoon
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Refined flour (maida) 1 1/2 tablespoons
White pepper powder to taste
Salt to taste
Method
Step 1
Clean and wash the chicken bones. Put them in a pot, add four and a quarter cups of water and garlic and cook till the water is reduced to two and half cups. Strain and set aside.
Step 2
Heat the butter in a pan and stir fry chicken pieces till tender.
Step 3
Heat the oil in a deep pan, add cumin seeds. When they begin to change colour, add refined flour and cook for a minute stirring continuously.
Step 4
Add the reduced chicken stock, chicken pieces, white pepper powder and salt.
Step 5
Simmer for three to four minutes and serve hot.
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