This chicken shorba recipe delivers a light, mildly spiced, comforting, and nourishing soup in a fraction of the time
- Ingredients You’ll Need
- How To Make Shorba
- Serving Suggestion
- Hina’s Tried and True Tips
- One Pot Chicken Shorba Recipe
A chicken shorba is an Indian style chicken soup. It is a delicate, clean broth with mild flavour of herbs and spicy making it comforting and satisfying at the same time.
But who has hours to simmer broth? That’s where the trusty pressure cooker steps in . This One-Pot Chicken Shorba is the ultimate fusion of classic Indian flavour and modern convenience.
Why use Pressure Cooker for Shorba?
A traditional shorba relies on slow simmering to extract maximum flavour and nutrients from the chicken bones. The pressure cooker achieves the same deep, rich broth and fall-off-the-bone tenderness in minutes, not hours. It locks in moisture and flavour , making this a truly “one-pot wonder” with minimal cleanup.
You can make it in an instant pot also using the saute and pressure cook mode.
Ingredients You’ll Need
- Bone-in Chicken with thighs and drumsticks for flavour and juices.
- Chickpea Flour (besan) helps in slightly thickening the soup.
- Aromatics: Onion, Ginger, Garlic, Coriander Stalks.
- Whole Spices: Bay Leaf, Cloves, Cumin, Whole Black Peppercorns.
- Ground Spices: Turmeric, Crushed Pepper, Garam Masala , and Salt
- Milk is a unique addition and trust me it just takes the soup to the next level.
- Carrot gives a naturally sweet taste to the soup.
- Vegetable Oil to sear the chicken.
- Water, Fresh Coriander Leaves, Lemon Juice
How To Make Shorba
1. Sear the Chicken
- Wash and pat dry chicken pieces. Make 2 – 3 cuts in each chicken piece.
- Heat oil in a pressure cooker. Add whole spices and saute for 20 seconds.
- Add the chicken pieces to the pot. Sauté on high heat for 5 minutes to slightly sear the outside. The pieces will become pale white.
2. Saute the Aromatics & Flour
- Add the roughly chopped onion, ginger, garlic, and coriander stalks. Sauté until the aroma is released, about 2 – 3 minutes.
- Add chickpea flour, and saute for another 2 – 3 minutes.
3. Pressure Cook
- Stir in the turmeric powder , carrot , and salt .
- Pour in the water , ensuring the chicken is submerged. Give a good stir.
- Pressure cook over low heat for 2 whistles or 15 – 20 minutes. The meat should fall off the bone.
4. Final Simmer
- Once the cooking time is complete, manually release the pressure. Open the lid.
- For a clear shorba: Strain the liquid through a fine-mesh sieve into another bowl, discard the boiled onions/ginger-garlic solids , and return the clear broth to the pot.
- Shred the chicken and add it back to the broth. If you skipped the straining, you can leave the broth as is for a thicker, more rustic soup.
- Add splash of milk, chopped coriander, pinch of garam masala, and crushed pepper. Stir to combine.
- Simmer shorba for a minute. Taste and adjust salt, if necessary.
Serving Suggestion
Serve chicken shorba with a generous squeeze of lemon or lime juice . A sprinkle of freshly crushed black pepper and chopped coriander leaves is also a great addition! Enjoy it as:
- A Comforting Starter: Serve on its own before a meal.
- With Indian Sides: Pair with warm naan , or a bowl of steamed rice or jeera (cumin) rice .
Are you a Soup Lover?
Hina’s Tried and True Tips
- Bone-In is Best: Always use bone-in chicken (thighs and drumsticks are ideal) as the bones are what give the shorba its depth, body, and rich flavour. Chicken breast is a big no – no.
- The Power of Stems: Don’t discard the coriander stems! They hold immense flavour that enhances the broth.
- Make it Wholesome: For a heartier meal, you can add diced vegetables like potatoes, or celery along with the water before pressure cooking.
Do you love one pot meals? Then try this flavoursome Chicken Noodle Soup , Indian Chana Saag Curry , or the Chicken Burrito Bowl .
follow me on Youtube or Instagram for latest recipes.
Ingredients
- ▢ 500 gram chicken drumstick
- ▢ 1 tablespoon vegetable refined oil
- ▢ ½ teaspoon cumin seeds (jeera)
- ▢ ½ teaspoon black peppercorns
- ▢ 4 cloves (laung)
- ▢ 6 – 8 garlic cloves
- ▢ 1 inch ginger, sliced
- ▢ 6 coriander stalks, finely chopped
- ▢ 1 medium onion, sliced
- ▢ 1 medium carrot, cut into rounds
- ▢ 2 tablespoon gram flour (besan)
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon salt or to taste
- ▢ 3 Cup water, at room temperature
- ▢ ⅛ Cup milk at room temperature
- ▢ ¼ teaspoon Garam Masala ( get recipe )
- ▢ handful of fresh coriander leaves, chopped
- ▢ lemon juice to taste
- ▢ crushed black pepper
Instructions
- Wash and pat dry chicken pieces. Make 2 – 3 cuts in each chicken piece.
- Heat oil in a pressure cooker. Add whole spices and saute for 20 seconds.
- Add the chicken pieces to the pot. Sauté on high heat for 5 minutes to slightly sear the outside. The pieces will become pale white.
- Add the roughly chopped onion, ginger, garlic, and coriander stalks. Sauté until the aroma is released, about 2 – 3 minutes. Add chickpea flour, and saute for another 2 – 3 minutes.
- Stir in the turmeric powder , carrot , and salt .Pour in the water , ensuring the chicken is submerged. Give a good stir. Pressure cook over low heat for 2 whistles or 15 – 20 minutes. The meat should fall off the bone.
- Once the cooking time is complete, manually release the pressure. Open the lid. Strain the liquid through a fine-mesh sieve into another bowl, discard the boiled onions/ginger-garlic solids , and return the clear broth to the pressure cooker. Turn on the lowest heat setting. Add splash of milk, garam masala, chopped coriander, and crushed pepper. Simmer for a minute.
- Shred the chicken and add it back to the broth.
- Serve chicken shorba with a generous squeeze of lemon or lime juice, crushed black pepper and chopped coriander leaves.
Recipe Notes:
- You can add other vegetables also like potato, baby corn, or celery to the shorba.
- After adding milk, do not cook the shorba for too long. Gently simmer only for a few minutes for flavours to meld together.
- Store leftover for a week in an airtight containter in the refrigertor. While reheating add a splash of hot water or chicken stock to get desired consistency.
Nutrition
We follow a strict NO SPAM Policy
One Pot Chicken Shorba Recipe
Equipment
- Pressure Cooker
- Seive/Filter
Ingredients
- 500 gram chicken drumstick
- 1 tablespoon vegetable refined oil
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon black peppercorns
- 4 cloves (laung)
- 6 - 8 garlic cloves
- 1 inch ginger, sliced
- 6 coriander stalks, finely chopped
- 1 medium onion, sliced
- 1 medium carrot, cut into rounds
- 2 tablespoon gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 3 Cup water, at room temperature
- ⅛ Cup milk at room temperature
- ¼ teaspoon Garam Masala ( get recipe )
- handful of fresh coriander leaves, chopped
- lemon juice to taste
- crushed black pepper
Instructions
- Wash and pat dry chicken pieces. Make 2 – 3 cuts in each chicken piece.
- Heat oil in a pressure cooker. Add whole spices and saute for 20 seconds.
- Add the chicken pieces to the pot. Sauté on high heat for 5 minutes to slightly sear the outside. The pieces will become pale white.
- Add the roughly chopped onion, ginger, garlic, and coriander stalks. Sauté until the aroma is released, about 2 – 3 minutes. Add chickpea flour, and saute for another 2 – 3 minutes.
- Stir in the turmeric powder , carrot , and salt .Pour in the water , ensuring the chicken is submerged. Give a good stir. Pressure cook over low heat for 2 whistles or 15 – 20 minutes. The meat should fall off the bone.
- Once the cooking time is complete, manually release the pressure. Open the lid. Strain the liquid through a fine-mesh sieve into another bowl, discard the boiled onions/ginger-garlic solids , and return the clear broth to the pressure cooker. Turn on the lowest heat setting. Add splash of milk, garam masala, chopped coriander, and crushed pepper. Simmer for a minute.
- Shred the chicken and add it back to the broth.
- Serve chicken shorba with a generous squeeze of lemon or lime juice, crushed black pepper and chopped coriander leaves.
Notes
- You can add other vegetables also like potato, baby corn, or celery to the shorba.
- After adding milk, do not cook the shorba for too long. Gently simmer only for a few minutes for flavours to meld together.
- Store leftover for a week in an airtight containter in the refrigertor. While reheating add a splash of hot water or chicken stock to get desired consistency.
Nutrition
Mughlai Egg Curry is a creamy, indulgent Indian main course dish. It is, in a true sense , flag bearer of the restaurant-style Mughlai Cuisine.
- About Mughlai Cuisine
- Ingredients You’ll Need
- How To Make Egg Curry
- Serving Suggestion
- Mughlai Egg Curry Recipe
About Mughlai Cuisine
Mughlai cuisine was crafted by generations of rulers in the Mughal dynasty. These royals were big connoisseurs of luxury. Mughlai Cuisine is characterized by the creamy, silky smooth texture, focus on aromatic spices, and indulgent, expensive ingredients – everything befitting for a royal feast.
In my debut cookbook, The 100 Best Indian Curry , I have included some of the most popular Mughlai Style Curry recipes that you can make in an instant pot, including this Mughali Egg Curry.
This Shahi Egg Curry is the perfect flag bearer of Mughlai Cuisine. Unlike the typical Punjabi egg curry masala that has a fiery kick to it, Mughlai egg curry has sweet undertones to it.
Ingredients You’ll Need
- Egg: You need hard-boiled eggs for this curry recipe.
- Oil: Use either ghee, unsalted butter or the flavourless, odourless refined oil.
- Nuts: I use almonds to make the gravy. You can substitute them with cashew nuts.
- Spices : Caraway Seeds (Shah Jeera), Saffron Strands, Green Cardamom, Red Chilli Powder, Turmeric, Garam Masala
- Cream: Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
- Onion, Mildly Spicy Green Chilli, Fresh Coriander, Water
Looking for Indian Curries?
How To Make Egg Curry
Step 1) We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot .
Step 2) Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
Step 3) Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
Step 4) Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.
Step 5) Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.
Step 6) Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.
Step 7) Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
Garnish with chopped coriander leaves and serve warm.
Serving Suggestion
For a royal feast, serve Mughali Egg Curry with naan , peas pulao , and kachumber salad .
Other Indian flatbreads complimenting Shahi Egg Curry are roomali roti, lachha paratha, or tandoori roti. Or you can serve it with plain basmati rice.
Love Mughlai style dishes? Try this flavoursome Chicken Shorba , Old Delhi Style Chicken Korma , or the vegetarian Shahi Soya Curry .
follow me on Youtube or Instagram for latest recipes.
Ingredients
- ▢ 8 eggs
- ▢ 4 tablespoon vegetable oil
- ▢ 4 green cardamom (elaichi)
- ▢ 1 teaspoon caraway seeds (shah jeera)
- ▢ 1 Cup chopped onion
- ▢ 1 tablespoon chopped ginger
- ▢ 2 tablespoon chopped almonds
- ▢ 2 green chilli chopped
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon Garam Masala ( see recipe )
- ▢ ¼ teaspoon saffron strands (kesar)
- ▢ 2 tablespoon light cooking cream
- ▢ 1 Cup water
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- We need hard-boiled eggs for Mughali Egg Curry. You can boil them in hot, salted water over the stovetop, electric egg boiler, or in an instant pot .
- Once eggs are boiled, remove their shell, cut them lengthwise into halves, and set aside in a bowl.
- Soak saffron strands in 2 tablespoons of hot water. Stir to combine. Set it aside to add to the gravy later.
- Heat half of the cooking oil in a kadhai or the casserole. Once it is hot, add caraway seeds, green cardamom, chopped onion, green chilli, and almonds. Fry them till the onion are lightly golden. This takes 5 – 6 minutes. Turn off the heat.
- Transfer the fried onion and other ingredients to a blender. Add ⅛ Cup water. Blend to a smooth paste. For a better texture, scrape and blend 2 – 3 times.
- Transfer this smooth gravy paste to the kadhai or casserole. Turn on the heat. Add cream, spice powders, salt, soaked saffron, and remaining water. Stir to combine.
- Add boiled eggs, stir to combine, and allow the Mughlai Egg Curry to simmer over low heat for 5 – 6 minutes.
- Garnish egg curry with chopped coriander leaves and sliced almonds.
- Serve Mughali Egg Curry with naan , peas pulao , and kachumber salad .
Recipe Notes:
- Use either ghee, unsalted butter or the flavourless, odourless refined oil for cooking the gravy.
- Use light cooking cream and not heavy whipping cream. To make it dairy free, use almond or coconut milk.
- I use almonds to make the gravy rich and creamy. You can substitute almonds with cashew nuts, also.
- Add little water to get the desired consistency if the gravy is too thick.
Nutrition
We follow a strict NO SPAM Policy
