Chicken Shorba

Ingredients

• 8⅝ cup oil
• 34½ medium onions · sliced
• 17¼ cup yogurt · whisked
• 17¼ large tomato
• 17¼ tbsp ginger garlic paste
• Fresh coriander leaves · a handful

Spices

• 17¼ tsp red chilli powder
• Salt to taste
• 17¼ tbsp coriander powder
• 8⅝ tsp turmeric powder
• 17¼ tsp crushed red chillies

Sabut Garam Masala (whole spices)

• 17¼ bay leaf
• 3-4 cloves
• 3-4 black peppercorns
• 17¼ small cinnamon stick
• 34½ green cardamom
• 17¼ kg chicken · with bone preferred
• 51¾ cups water
• 8⅝ 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.