Description
Murgh Shorba is a traditional Indian chicken soup with aromatic spices, tender chicken, and a light, nourishing broth—perfect for winter comfort or soothing meals.
Ingredients
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1 lb bone-in chicken (thighs, legs)
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1 medium onion, chopped
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2 tomatoes, chopped
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1 tbsp ginger-garlic paste
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1½ tbsp ghee or oil
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1 bay leaf
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3–4 black peppercorns
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2 cloves
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1 cardamom pod
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1 small cinnamon stick
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½ tsp turmeric
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1 tsp coriander
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½ tsp cumin
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Salt to taste
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¼ tsp red chili powder (optional)
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4 cups water or chicken stock
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2 tbsp fresh coriander
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1 tbsp cream or ghee (optional)
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Lemon wedges, to serve
Instructions
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Heat ghee and sauté whole spices until fragrant. Add onion, then ginger-garlic paste.
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Add tomatoes and ground spices. Cook until soft.
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Add chicken; sauté briefly, then pour in water/stock.
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Simmer covered for 30–40 minutes.
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Strain if desired, finish with cream/ghee, and garnish with coriander.
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Serve hot with lemon wedges, roti, or rice.
Notes
For creamy variation, add coconut milk. Pressure cooker method in FAQs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Cuisine: Indian, North Indian