The word “Shorba” is derived from the Arabic word “Shorbah”, which simply means soup or broth. It was commonly prepared across the Middle East, Central Asia, and the Persian region as a light, nourishing broth made with meat, vegetables, and spices.
During the time of the Mughal Empire in India (16th–19th century), many Persian and Central Asian cooking techniques came to the Indian subcontinent. These influences shaped what we now call Mughlai cuisine, known for its...
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Marinate the chicken with turmeric, salt, and black pepper.
Heat oil in a pan and temper it with cinnamon stick, cloves, black peppercorns, and green cardamom.
Add the chopped onion and sauté until it becomes soft.
Add the marinated chicken and toss for a min.
Prepare the Green paste using 1 tbsp water to blend. Add the paste to the sauteed chicken pieces. Mix well. Pour in the hot water. Adjust the consistency of water as per your choice.
Cover the pan and let it simmer for 12–15 minutes until the chicken is cooked through.
Adjust the salt as needed, let the curry rest for a few minutes, and garnish with fresh coriander leaves before serving.
Serve hot with dal khichdi.
Use bone-in chicken for a richer and more flavorful shorba.
For a richer flavor, you can add a splash of coconut milk towards the end of cooking.
Ensure the green paste is blended smoothly for a consistent texture in the curry.
Serve the shorba hot with toasted bread or as a light starter before a meal.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but cooking time may be slightly reduced.
Can I make this curry spicier?
Yes, you can add more green chillies or a pinch of black pepper powder to increase the spice level.
Can I prepare the green paste in advance?
Yes, the green paste can be prepared a day in advance and stored in the refrigerator.
What can I use as a substitute for cashews?
You can use almonds or coconut milk at the end or skip them entirely if you prefer.
Can I freeze this curry?
Yes, you can freeze the curry in an airtight container for up to 2 months. Reheat thoroughly before serving.
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