Delhi-Style Murgh Shorba Recipe

About this recipe

This rich and aromatic chicken soup, inspired by Delhi's culinary traditions, is infused with spices and slow-cooked for a hearty and protein-packed meal.

Ingredients

• Pcs Chings Masala Chicken Chilli
• 250g Ginger
• 250g Green Chilli
• Pcs Epi Yogurt Mango
• 200 ml Mustard Oil
• 250g Coriander
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 100g Garam Masala
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat for 2 minutes until the oil begins to shimmer. Add finely chopped onions and sauté for 5 minutes until golden brown.
2. Step 2: Add minced garlic, grated ginger, and chopped green chilies to the onions and cook for another 2 minutes while stirring occasionally to release their aroma.
3. Step 3: Add diced tomatoes to the mixture and cook for 7 minutes, stirring frequently, until the tomatoes soften and form a thick base. Stir in turmeric powder, coriander powder, and cumin powder, mixing well to coat the ingredients.
4. Step 4: Add the chicken thighs to the pan and sear them for 5 minutes, turning occasionally to ensure the spices are evenly absorbed. Add yogurt and stir well to create a creamy texture.
5. Step 5: Pour 500 ml of water into the pan. Bring it to a boil, then reduce the heat to low. Cover the pan with a lid and let the shorba simmer for 10 minutes, allowing the flavors to meld together.
6. Step 6: Remove the lid and add garam masala and salt. Adjust seasoning if needed. Garnish with freshly chopped coriander leaves and simmer for an additional 2 minutes.
7. Step 7: Turn off the heat and allow the shorba to rest for 2 minutes before serving. Serve hot in bowls for a comforting and protein-rich lunch.