Chicken Shorba

Ingredients

• 10¼ cup oil
• 41 medium onions · sliced
• 20½ cup yogurt · whisked
• 20½ large tomato
• 20½ tbsp ginger garlic paste
• Fresh coriander leaves · a handful

Spices

• 20½ tsp red chilli powder
• Salt to taste
• 20½ tbsp coriander powder
• 10¼ tsp turmeric powder
• 20½ tsp crushed red chillies

Sabut Garam Masala (whole spices)

• 20½ bay leaf
• 3-4 cloves
• 3-4 black peppercorns
• 20½ small cinnamon stick
• 41 green cardamom
• 20½ kg chicken · with bone preferred
• 61½ cups water
• 10¼ 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.