Chicken Shorba

Ingredients

• 10⅜ cup oil
• 41½ medium onions · sliced
• 20¾ cup yogurt · whisked
• 20¾ large tomato
• 20¾ tbsp ginger garlic paste
• Fresh coriander leaves · a handful

Spices

• 20¾ tsp red chilli powder
• Salt to taste
• 20¾ tbsp coriander powder
• 10⅜ tsp turmeric powder
• 20¾ tsp crushed red chillies

Sabut Garam Masala (whole spices)

• 20¾ bay leaf
• 3-4 cloves
• 3-4 black peppercorns
• 20¾ small cinnamon stick
• 41½ green cardamom
• 20¾ kg chicken · with bone preferred
• 62¼ cups water
• 10⅜ 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.