Chicken Aloo Shorba Recipe
Ingredients
1kg Chicken
4 medium sized potatoes
3 medium sized onions
2 tbsp ginger garlic paste
1½ tsp salt
250grm curd
1 tsp cumin
8-10 peppercorns
4 green cardamom
3 cloves
2-3 cinnamon sticks
4-5 green chillies
½ tsp turmeric powder
1½ red chilli powder
2 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
some chopped coriander oil for cooking
Let’s Start Recipe
Today, we’re making **Chicken Aloo Shorba** (a traditional and delicious soup-like dish). It’s packed with flavors and can be paired with **rice, roti**, or **naan**. This recipe is simple yet incredibly tasty. Follow the steps to make it at home and enjoy a special, flavorful dish. If you like our recipes, don’t forget to **like** the post and **share** it with your friends.
Step 1: Marinating the Chicken
We have taken **1 kg chicken**, cleaned it properly, and drained the water. Now, keep it in a bowl and prepare for the next steps.
Step 2: Frying the Onions
In a **wide pan**, add **1 cup oil**. Once the oil is hot, add **3 medium-sized onions**, thinly sliced (about **200 grams**). Fry the onions until they turn golden brown. Once they’re golden, lower the flame and let them cook a bit more until the onions are evenly colored.
Step 3: Adding the Chicken
Increase the flame to **high** and add the chicken to the golden onions. Mix everything well. Add **2 tablespoons ginger-garlic paste** and **1 teaspoon salt** (adjust the salt as per taste). Fry for about **4-5 minutes** until the chicken gets a nice color and the raw smell of ginger-garlic goes away.
Step 4: Adding Yogurt
Once the chicken is nicely browned, **add 250 grams of yogurt** (whisked). Reduce the flame to **low** or turn it off completely while adding the yogurt. Mix well and cook on low flame to avoid the yogurt curdling.
Step 5: Adding Whole Spices
Add the following whole spices to the pan:
1 teaspoon cumin seeds
8-10 green cardamom seeds
4 green cardamoms
3 cloves
2-3 lemon zest pieces
4-5 whole green chilies
Fry them until the yogurt’s moisture evaporates, leaving behind the flavors.
Step 6: Adding Ground Spices
Once the yogurt has reduced, add:
½ teaspoon turmeric powder
1½ teaspoons red chili powder
2 teaspoons coriander powder
½ teaspoon roasted cumin powder
Mix the spices well with the remaining yogurt water in the pan. Cook for a few minutes until the spices release their aroma and blend well.
Step 7: Adding Potatoes
Now, add **500 grams of potatoes**, cut into chunks. Mix well with the chicken and fry the potatoes for a couple of minutes, allowing them to absorb the flavors. The potatoes should be slightly browned.
Step 8: Adding Water and Cooking
Add **1 cup of water** and mix it well with the chicken and potatoes. Bring it to a boil on high flame, then lower the flame to **medium-low** and let it cook for about **10-15 minutes**. Keep checking to make sure the potatoes are cooked thoroughly.
Step 9: Final Seasoning
Once the potatoes are cooked, add **½ teaspoon garam masala** and some finely chopped **fresh coriander**. Stir everything well. Taste the shorba and adjust the seasoning if needed. If you prefer more gravy, you can add more water at this point.
Step 10: Final Touch
Turn off the heat and let the dish rest for a couple of minutes, allowing the flavors to meld together. Your **Chicken Aloo Shorba** is ready to serve.
Tip
Serve this dish hot with **roti, rice**, or **naan**. It’s a simple yet delicious recipe that’s perfect for any meal. Don’t forget to try it out and let me know how it turns out! We’d love to hear your feedback.
Thank You….♥️