Chicken Shorba

Ingredients

• 8⅜ cup oil
• 33½ medium onions · sliced
• 16¾ cup yogurt · whisked
• 16¾ large tomato
• 16¾ tbsp ginger garlic paste
• Fresh coriander leaves · a handful

Spices

• 16¾ tsp red chilli powder
• Salt to taste
• 16¾ tbsp coriander powder
• 8⅜ tsp turmeric powder
• 16¾ tsp crushed red chillies

Sabut Garam Masala (whole spices)

• 16¾ bay leaf
• 3-4 cloves
• 3-4 black peppercorns
• 16¾ small cinnamon stick
• 33½ green cardamom
• 16¾ kg chicken · with bone preferred
• 50¼ cups water
• 8⅜ tsp garam masala powder · for finishing
• Fresh coriander leaves for garnish

Instructions

1. Prepare the base: heat ½ cup oil in a pot and fry 2 sliced onions until golden brown.
2. Remove fried onions and add them to a chopper/blender.
3. Add: 1 cup yogurt; 1 large tomato; 1 tbsp ginger garlic paste; fresh coriander leaves; spices: red chilli powder, salt, coriander powder, turmeric, crushed red chillies.
4. Blend into a smooth paste and set aside.
5. Cook the chicken: in the same oil, add sabut garam masala and sauté for a few seconds.
6. Add 1 kg chicken and a little salt.
7. Cook for about 8 minutes until chicken changes color and becomes lightly golden.
8. Add the blended mixture and cook on low flame for 5-7 minutes until oil separates.
9. Shorba (broth): pour in 3 cups of water, mix well.
10. Cover and cook on low flame for 15 minutes or until desired shorba consistency is reached.
11. Sprinkle garam masala powder and fresh coriander leaves.
12. Serve hot with naan, roti, or boiled rice.