Desi Murgh Shorba - Punjabi Style Desi Chicken Shorba Recipe By Bushra ka kitchen 2020

### **Desi Murgh Shorba – Punjabi Style Recipe**
Desi Murgh Shorba is a traditional Punjabi dish packed with the robust flavors of farm-fresh chicken and aromatic spices. This hearty dish is perfect for chilly evenings or when you're craving something comforting and flavorful. Here's the authentic recipe inspired by Punjabi dhabas.

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### **Ingredients**

#### **For Desi Murgh Shorba:**
- Desi Chicken (cut into pieces) – 1 kg
- Onions (finely sliced) – 2 large
- Tomatoes (finely chopped) – 3 medium
- Garlic Paste – 1 tbsp
- Ginger Paste – 1 tbsp
- Yogurt – 1/2 cup
- Green Chilies (slit) – 3-4
- Fresh Coriander Leaves – for garnish
- Water – 4-5 cups (for shorba consistency)

#### **Whole Spices (Garam Masala):**
- Bay Leaf – 1
- Cinnamon Stick – 1-inch piece
- Green Cardamoms – 2-3
- Cloves – 4
- Black Peppercorns – 8-10

#### **Ground Spices:**
- Turmeric Powder – 1/2 tsp
- Red Chili Powder – 1 tsp (adjust to taste)
- Coriander Powder – 2 tsp
- Garam Masala Powder – 1 tsp
- Salt – to taste

#### **For Cooking:**
- Ghee or Mustard Oil – 1/2 cup

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### **Step-by-Step Recipe**

#### **1. Preparing Desi Chicken:**
1. Wash the desi chicken thoroughly and drain excess water.
2. Marinate with a pinch of turmeric, red chili powder, and salt. Let it sit for 20-30 minutes.

#### **2. Cooking the Base:**
1. Heat ghee or mustard oil in a heavy-bottomed pot or handi. Once hot, add whole spices (bay leaf, cinnamon, cardamom, cloves, peppercorns) and sauté until aromatic.
2. Add sliced onions and fry until golden brown.
3. Stir in garlic and ginger paste and sauté for 1-2 minutes until the raw smell disappears.

#### **3. Adding Tomatoes and Spices:**
1. Add chopped tomatoes and cook until they soften and the oil begins to separate.
2. Add turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 2-3 minutes to release their aroma.

#### **4. Cooking the Chicken:**
1. Add the marinated chicken pieces to the masala and stir well to coat.
2. Cook on medium heat for 10-12 minutes, stirring occasionally, until the chicken releases its juices and is partially cooked.

#### **5. Adding Yogurt and Shorba:**
1. Lower the heat and add beaten yogurt. Stir quickly to prevent curdling.
2. Add water (4-5 cups) to make a shorba (gravy). Mix well and bring to a boil.

#### **6. Simmering the Shorba:**
1. Cover the pot and let the shorba simmer on low heat for 25-30 minutes, or until the chicken is tender and the flavors meld together.
2. Adjust the consistency of the shorba by adding more water if needed.

#### **7. Finishing Touches:**
1. Sprinkle garam masala powder and stir.
2. Add slit green chilies and fresh coriander leaves for garnish.

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### **Serving Suggestions:**
- Serve hot Desi Murgh Shorba with steamed basmati rice, naan, or tandoori roti.
- Pair it with a side of fresh salad, lemon wedges, and green chutney for a complete meal.

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Enjoy this rich and flavorful Desi Murgh Shorba, just like the authentic Punjabi style! It's hearty, aromatic, and absolutely delicious. 😋