Recipe of Perfect 🍗🍲Chicken Shorba (chicken curry)🥘🍗
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The number of servings that can be served to make 🍗🍲Chicken Shorba (chicken curry)🥘🍗 is 8-10 servings. So make certain this portion is sufficient to serve for yourself and the one you love family.
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Chicken shorba is a Pakistani curry which has a lot of gravy. The thickness of the gravy depends on your own personal preference. It's usually best made with either lamb or chicken, and served with roti or boiled rice. This shorba is perfect for hot summer days when you don't feel like eating much.
Shorba, previously – I've never posted a recipe for it before, much to my mothers dismay!
Components and spices that should be Take to make 🍗🍲Chicken Shorba (chicken curry)🥘🍗:
- 1 kg chicken (skinless, cut into curry pieces, around 12pcs)
- 1/2 cup oil
- 2 onions (medium sized,thinly sliced)
- 3-4 tomatoes (medium sized, make a puree)
- 4 fresh green chillies (chopped)
- Handful fresh coriander) chopped)
- 1 tbsp ginger garlic paste
- 2 cups water or as required for the gravy
- 1 &1/2 tsp salt or to taste
- 1 & 1/2 tspn Kashmiri red chilli powder or to taste
- 5 black pepper
- 4 cloves
- 1 tsp turmeric powder
- 1 & 1/2 tspn coriander powder
- 1 tsp cumin seeds, ground
- 1 tsp garam masala
- 1 tbsp dried fenugreek leaves
Instructions to make to make 🍗🍲Chicken Shorba (chicken curry)🥘🍗
- Heat oil in a pressure cooker and fry onion until its light golden color add 1 cup of water and pressure just one or two whistles release the pressure carefully. Add chicken, black pepper, cloves, ginger and garlic paste. Fry until the chicken changes its colour.
- Add tomato puree and cook on high heat 5 minutes.Add all the spices (except fenugreek leaves and garam masala) and mix well.
- Add a splash of water and stir fry on high heat. When the water dries,
and the oil begins to separate from the sides.
- Now add the 2 cups of water or as required and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up and chicken is fully cooked.
- Add garam masala, fresh green chillies, fresh coriander and fenugreek leaves cook 2 minutes more and serve hot with chappati or naan.
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