Chicken Shorba

A warming, lightly spiced chicken shorba made with ginger-garlic, tomato, and fragrant whole spices. Simple, brothy, and comforting, designed to be served with cauliflower rice or enjoyed on its own.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Special Equipment: Dutch Oven

Ingredients

• 1½ lb chicken breast or bone-in chicken, cut into cubes

• Neutral oil, as needed

• 1 onion, diced

• 3 tbsp ginger garlic paste

• 1 green chili, finely diced

• 3 tomatoes, puréed

• ½ tbsp garam masala

• 1 tbsp coriander powder

• ½ tbsp cumin powder

• 1 tsp Kashmiri red chili powder, or to taste

• ½ tsp turmeric

• ½ tsp black pepper

• ½ tsp salt, or to taste

• Water, as needed

• Chopped fresh cilantro, to finish

Directions

1. Heat oil in a pot over medium heat. Add diced onion and cook until softened. Stir in ginger garlic paste and green chili and cook until fragrant.

2. Add chicken and cook, stirring, until lightly browned.

3. Stir in tomato purée, garam masala, coriander, cumin, Kashmiri chili, turmeric, black pepper, and salt.

4. Add enough water to create a brothy consistency. Cover and simmer 20 minutes until chicken is tender and the flavors are well blended.

5. Finish with chopped cilantro and serve hot.