A dish rich in flavour, colour and aroma the ‘Murgi Shorbedar’ is prepared without onions and for that matter tomato too! With no hassle of chopping onions, this dish turns out to be just the one you would like to cook. Though originally ‘onions’ were an integral part of this recipe, they have now been eliminated, thus exploding the myth of their presence being an essential ingredient for achieving the desired flavour. So go on and prepare an onion free and tearless, rich chicken dish!
- ¾ kg fleshy chicken pieces
- ¼ cup beaten curds
- 2 tsp garlic minced
- 1 tsp ginger minced
- ½ tsp turmeric powder
- 8 cashew nuts
- 8 almonds, blanched
- 5 tbsp ghee
- 1 cup thick coconut milk
- Salt to taste
- 1 ½ tbsp poppy seeds
- 1” cinnamon stick
- 4 cardamoms
- ½ tsp pepper corns
- 8 flakes of garlic
- 1 inch ginger, scrapped
- Wash well the chicken pieces and keep in a colander to drain the water.
- Heat 2 tbsp of ghee in a thick bottom pan on a medium flame. Add the ginger, garlic, turmeric and sauté for 5 minutes.
- Add the chicken pieces, almonds, cashew nuts and salt to taste.
- Fry the chicken on a high flame till golden brown and all the liquid has evaporated.
- Add 3 cups of water cover the vessel and cook on a medium flame till the chicken is almost cooked.
- Remove the chicken pieces, cashew nuts and almonds from the broth.
- Heat the broth till it is reduced to 1 cup. Strain and keep it aside.
- Heat the remaining 3 tbsp ghee in a thick bottom pan and stir in the ground paste. Sprinkle a little water if required .Fry till the ghee separates from the spicy paste.
- Add the chicken pieces, cashew nuts and almonds.
- Now tip in the curds.
- Fry till the curd is absorbed in the chicken pieces.
- While stirring continuously add the broth, a spoon at a time, and finally add the coconut milk.
- Cook on a low flame stirring constantly till the chicken is tender and the shorba is rich golden in colour.
- Serve hot with steamed white rice or naan/rotis/paranthas…
Preparation Time: About 1 hour