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CHICKEN MAKHNI SHORBA

chicken curry cooked with light and flavourful spices
Print Recipe
Servings 4 People

Equipment

  • Knife
  • Chopping board
  • Pot with a lidj

Ingredients
  

  • 1 chicken (cut into 12 pieces) or 750g mutton/lamb
  • 125 g diced onion
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp yoghurt (whisked)
  • 1 tsp fennel seeds
  • 4 green cardamoms
  • 1 inch cinnamon stick
  • 6-8 black peppercorn
  • 2 tsp red chilli powder (If possible, Kashmiri chilli powder)
  • Salt to taste
  • 2 tbsp oil
  • 4 tbsp butter
  • 1 tbsp Ginger juliennes
  • ¼ cup Coriander leaves

Instructions
 

  • Heat oil in a pot, add fennel seeds, green cardamoms, peppercorn and cinnamon stick. Add and saute onions until transparent. 
  • Now add chicken /mutton and fry on high heat with ginger garlic paste.
  • Add ginger juliennes, yoghurt, red chilli powder and salt. 
  • Add butter and cook till the oil begins to separate. 
  • Now add approximately two cups of water. Cook on high flame until it starts bubbling. After few minutes simmer cook on medium flame until the chicken/mutton is tender.