Chicken Shorba (Dhampur Style)

Ingredients

tesp = teaspoon · tasp = tablespoon

• 1 kg chicken
• 3 medium potatoes, halved (optional)
• 2 medium onions, made into paste
• 2 tbsp ginger-garlic paste
• 6 tsp coriander powder
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• ¼ tsp garam masala powder
• 2 medium tomatoes, pureed
• Salt to taste
• 2 glasses water
• 5 tbsp oil
• 2 green chillies (optional)
• Fresh coriander leaves

Whole masala (optional): 5 peppercorns, ½ inch cinnamon, 3 cloves, 3 green cardamom, 1 bay leaf

Method

1. Heat oil. Add whole garam masala and fry for a few seconds. Add onion paste and fry until light brown.

2. Add ginger-garlic paste and fry until the raw smell is gone.

3. Add coriander powder, red chilli, turmeric, and garam masala with 2 tsp water. Fry until oil separates.

4. Add tomato puree and salt. Fry again until oil separates.

5. Add chicken, fry until it changes colour and oil separates. Add potatoes and water.

6. Cover and cook for 30 minutes (or 5 minutes after the first whistle in a pressure cooker).

7. Add green chillies and coriander. Cover for 2 more minutes. Serve with rice or roti.