Murgh Shorba with Fragrant Spices

Ingredients

• 500g (1.1 lb) chicken, bone-in, skinless 500g (1.1 lb) chicken, bone-in, skinless
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 tomato, chopped 1 tomato, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
5. 5.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes.
6. 6.
   Add the diced carrot, potato, and chopped tomato to the pot. Simmer for an additional 15 minutes or until the vegetables are tender.
7. 7.
   Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
8. 8.
   Stir in the lemon juice and season with salt to taste. Simmer for another 5 minutes to allow the flavors to meld together.
9. 9.
   Ladle the Murgh Shorba into bowls and garnish with fresh cilantro. Serve hot and enjoy!

Treat your ingredients with care...

• Chicken — Ensure that the chicken is bone-in and skinless for a richer flavor. You can use a combination of chicken thighs and drumsticks for more depth.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to incorporate it seamlessly into the soup.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• You can add a handful of spinach or kale to the soup for added nutrition and color.
• Serve the Murgh Shorba with warm naan bread or steamed rice for a complete meal.
• If you prefer a smoother texture, you can blend a portion of the soup before adding the shredded chicken.
• Adjust the lemon juice according to your taste preference for a tangier or milder flavor.

Serving advice

Serve the Murgh Shorba hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for a pop of color and added freshness. Accompany the soup with warm naan bread or steamed rice for a satisfying meal.

Presentation advice

Present the Murgh Shorba in beautiful ceramic bowls to showcase its vibrant colors. Place a sprig of fresh cilantro on top of each bowl for an elegant touch. Serve the soup alongside a basket of warm naan bread or a bowl of steamed rice to complete the presentation.