Sunday, October 6, 2013

Murgh Shorba curry(Chicken soup curry )

For those cold and wet days when there is a transition from one season to another, many of us are often affected by cold and cough.I present to you a perfect curry to lighten up your soul at this time. This is Murgh shorba curry(Chicken shorba curry).
Chicken shorba curry

This hot and spicy curry helps in warming your body thereby refreshing your mood whilst you fight cough and cold. It has been one week since my whole family is suffering from cold . Chicken is said to warm up your body, so i  myself devised the idea to have curry and soup both at the same time hence the name "Chicken shorba curry". I use a large amount of ginger and garlic in this curry which i chop finely but do not mince them. I add lots of pepper to it so that your throat receive the exact kick of hotness which will surely lighten up your mood. But you are always free to customize this recipe and balance the spices as per your taste.

This recipe serves- 4
Preparation time- 15 minutes
Cooking time- 30 minutes
Total time- 45 minutes


  • Chicken- curry cut 1000g
  • Onion- 4, finely sliced
  • Oil- 2 Tbsp
  • Whole spices(cinnamon stick- 1, cardamom pods- 2, clove- 4, bay leaf- 1, pepper cons- 4)
  • Salt as per taste
  • Turmeric- 2 Tsp
  • Coriander powder- 2 Tsp
  • Cumin powder- 2 Tsp
  • Pepper powder or crushed pepper- 1 Tsp
  • Red chili powder- 1 Tsp
  • Ginger chopped- 1 Tbsp
  • Garlic chopped- 1 Tbsp
  • Green chilies- 2 , finely chopped
  • Chicken stock or luke warm water- 500 ml to 800 ml (depending upon how much soup you desire for)

  • Marinate chicken with turmeric, salt, red chilli powder and pepper powder. Leave aside for 15 minutes.
  • Now heat oil in a kadai or skillet. Add the whole spices , once you can smell the aroma, add the onions and green chillies . Saute onions until they turn golden brown.
  • Add the Marinated chicken pieces. saute for 5 minutes at high heat.
  • Add the chopped ginger and garlic to this. Saute for minute or two.
  • Now add the remaining spices like coriander powder and cumin powder. Lower the heat to medium. Now saute until the spices are done, that is you can see the oil oozing out of the chicken. Check for salt and adjust the salt .
  • At this point of time add the chicken stock or water and let this simmer for 10 minutes in low heat.
  • Once done turn off the heat. Sprinkle some crushed pepper at the top and serve.
Serve hot with rice. Enjoy and cheer up yourself. 
Happy cooking :-)

 By- Sushmita pandit