Name: Chicken Shorba
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 onion, quartered; ½ cup coriander leaves (packed); 8–10 mint leaves; ½ inch ginger; 7–8 garlic cloves; 1 tsp cumin seeds; ½ tsp whole peppercorns; ½ kg bone-in chicken, cut into 1.5-inch pieces; 1 tbsp ghee; 2 cloves; 2 cardamom pods; ½ inch cinnamon stick; 1 bay leaf; ½ onion, finely chopped; 1 tsp turmeric powder; 2 green chillies; 1–2 celery sticks (optional), cut into 2-inch pieces; ¾ tsp salt; 3 cups water

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A fragrant and comforting Indian chicken soup made with bone-in chicken, fresh herbs, and warm spices. This versatile dish can be enjoyed as a light soup or as a curry with bread or rice, making it a perfect winter meal.

Chicken Shorba

Why You’ll Love This Recipe

Warm, aromatic spices that comfort on cold days.
Quick to prepare in just over 30 minutes.
Can be served as a soup or a curry.
Naturally gluten-free.
Packed with fresh herbs and whole spices for authentic flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

To grind:
1 onion, cut into quarters
½ cup packed coriander leaves
8–10 mint leaves
½ inch piece ginger
7–8 whole garlic cloves
1 teaspoon cumin seeds (jeera)
½ teaspoon whole peppercorns

To cook:
½ kg bone-in chicken, cut into 1.5-inch pieces
1 tablespoon ghee
2 cloves
2 cardamom pods
½ inch piece cinnamon
1 bay leaf
½ onion, finely chopped
1 teaspoon turmeric powder
2 green chillies
1–2 celery sticks, cut into 2-inch pieces (optional)
¾ teaspoon salt
3 cups water

directions

Grind all ingredients listed under “to grind” into a smooth paste, adding a splash of water if needed.
In a pressure cooker, heat ghee. Add cloves, cardamom, cinnamon, and bay leaf. Sauté for 30 seconds.
Add chopped onion and cook until browned.
Add chicken pieces and roast over high heat for 2–3 minutes.
Stir in the ground paste and sauté for 1 minute.
Add turmeric, green chillies, celery, salt, and water. Mix well.
Pressure cook for 15 minutes. For a traditional cooker, cook on high pressure until the first whistle, then reduce heat and cook for 10 minutes.
Allow pressure to release naturally.
Serve hot with a squeeze of lime juice and a garnish of fresh coriander leaves.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Make it richer by adding coconut milk after pressure cooking.
Swap chicken for lamb or goat for a heartier flavor.
Add vegetables like carrots or beans for a chunkier soup.
Adjust spice level by adding more or fewer green chillies.

storage/reheating

Store in an airtight container in the fridge for up to 3 days.
Reheat on the stovetop over medium heat until hot.
Can be frozen for up to 2 months; thaw overnight before reheating.

FAQs

Can I make Chicken Shorba without a pressure cooker?

Yes, simmer on the stovetop for about 40–45 minutes until chicken is tender.

Can I use boneless chicken?

Yes, but bone-in chicken adds more flavor to the broth.

How can I make it spicier?

Add extra green chillies or a pinch of red chilli powder.

What can I serve Chicken Shorba with?

It pairs well with rice, roti, or crusty bread.

Can I skip mint leaves?

Yes, but they add a fresh aroma to the dish.

Is this recipe dairy-free?

Yes, if you substitute ghee with oil.

Can I cook this in an Instant Pot?

Yes, cook on high pressure for 10 minutes with a natural release.

How do I thicken the soup?

Simmer uncovered after pressure cooking until desired consistency is reached.

Can I add lentils?

Yes, red lentils can be added for extra body and nutrition.

Can I make it ahead of time?

Yes, flavors develop even more after a day in the fridge.

Conclusion

Chicken Shorba is a simple yet aromatic dish perfect for cold days or when you need a light, nourishing meal. Its fragrant spices and fresh herbs make it a versatile recipe that can be enjoyed as a soup or curry. Serve it hot with rice, roti, or bread for a comforting and wholesome experience.