Chicken Shorba recipe / How to make Chicken Shorba


Ever wondered how to make the gravy which Restaurant people offer us as an accompaniment with biryani or ghee rice ? Shorba is usually served as an accompaniment. Some make it thick by adding ground coconut and grams and some give without the ground coconut. I can definitely term this as a flavourful chicken soup with all the goodness of Indian spices.

Chicken is ONE meat which is favourite of all beyond belief. Kids to oldies chicken lovers are countless in numbers. You saute it, fry it, toss it in sauce, bake it, steam it and eat however you wish to eat. The flavours and taste differs in each dish but the flesh is filled with high proteins and is easily digestible by a human body. Chicken also has low fat content compared to others

This recipe goes good with ghee rice or biryani or tandoor rotis and chapathis. I haven’t used any ground coconut in this recipe and its very evident in the picture that the shorba is not thick 🙂


Chicken – 1/2 kg or 500 gms ( washed, cleaned and cut into pieces)

Onion – 1 medium (thinly sliced)

Tomato – 1 medium ( finely chopped)

Ginger garlic paste – 1 tsp

Yogurt – 2 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 2 tsp

Coriander powder – 3 tsp

Jeera powder – 1 tsp

Garam masala – 1 tsp

Curd/Yogurt – 3 tbsp

Coriander leaves – 3 tbsp (chopped)

Salt to taste

Lemon juice – 1 tbsp

Oil – 3 tbsp

Garlic flakes – 5 (without skin)


     Part 1 : Marinating the chicken

     Part 2 : Cooking with onions and tomatoes

     Part 3 : Add garlic water

Part 1 : Marinating chicken

  • In a bowl, marinate chicken with turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder,  jeera powder, garam masala, yogurt, salt and a dash of lime juice
  • Set aside for at least 2 hours under refrigeration

Part 2 : Cooking with onion and tomatoes

  • In a wide bottom pan, add oil and allow it to heat
  • Once hot, add jeera seeds, onions and saute
  • Add ginger garlic paste and continue frying till the raw smell disappears
  • Add tomatoes and cook further
  • Cook till oil separates from the mixture. You can add a pinch of salt to fasten the cooking process
  • Add remaining red chilli powder and coriander powder and mix everything
  • Add marinated chicken pieces to this and cook on medium flame till the chicken is well done
  • Check for salt and adjust accordingly

Part 3 : Add garlic water

  • In a small blender add garlic flakes and 1/4 cup water and grind to a watery mixture
  • Add this to the cooked meat
  • Also add chopped coriander leaves and continue cooking for 5-8 minutes
  • Add little water if required
  • Switch off the burner and serve this hot with biryani or rice.


  • Adding garlic water gives the authentic taste to the shorba. So do not skip that step
  • Pakistani Shorba doesn’t have ginger, tomatoes and yogurt.  If you want to make pakistani shorba, skip these three ingredients and continue with the recipe.
  • I have also added chopped tender cilantro stems to enhance the flavour of shorba.




One Comment Add yours

  1. mistimaan says:

    Looks like a delicious recipe 🙂


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