Chicken Shorba

Ingredients

• 11⅜ cup oil
• 45½ medium onions · sliced
• 22¾ cup yogurt · whisked
• 22¾ large tomato
• 22¾ tbsp ginger garlic paste
• Fresh coriander leaves · a handful

Spices

• 22¾ tsp red chilli powder
• Salt to taste
• 22¾ tbsp coriander powder
• 11⅜ tsp turmeric powder
• 22¾ tsp crushed red chillies

Sabut Garam Masala (whole spices)

• 22¾ bay leaf
• 3-4 cloves
• 3-4 black peppercorns
• 22¾ small cinnamon stick
• 45½ green cardamom
• 22¾ kg chicken · with bone preferred
• 68¼ cups water
• 11⅜ 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.