Chicken Shorba (Light Chicken Curry)
A mildly spiced, soupy chicken curry with a thin, flavourful gravy — perfect with roti or naan. Simple, light, and comforting.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 360 kcal
- 700 grams chicken (bone-in preferred)
- 2 medium onions (finely sliced)
- 2 medium tomatoes (blended or finely chopped)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1/2 cup oil
- 1 tsp red chilli powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 2 cups water (more if needed for extra shorba)
- 1 tsp garam masala
- Fresh coriander (chopped, for garnish)
- 2 green chillies (optional)
Prepare the base: Heat oil in a pot. Add sliced onions and cook until light golden. Add garlic and ginger paste and cook for 2 minutes.
Cook the chicken: Add chicken pieces and sauté for 5–7 minutes until they change colour and begin to brown slightly.
Add spices and tomatoes: Add red chilli, turmeric, coriander powder, and salt. Stir, then add blended tomatoes. Cook covered for 8–10 minutes or until oil starts to separate.
Add water and simmer: Pour in 1½ to 2 cups water depending on how soupy you like it. Bring to a boil, then cover and simmer for 15 minutes or until the chicken is tender.
Final touch: Add garam masala and green chillies if using. Simmer for another 2 minutes.
Garnish and serve: Sprinkle with fresh coriander and serve hot with roti or naan.
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Bone-in chicken adds more flavour to the broth.
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For a richer shorba, add a small spoon of yoghurt when adding tomatoes.
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Leftovers taste even better the next day as the flavours settle.
Q: Can I use boneless chicken?
Yes, but reduce cooking time slightly and use chicken thigh for more flavour.
Q: How much water should I add?
For a proper shorba consistency, 1½ to 2 cups is enough. You can add more water if reheating later.
Q: Is this spicy?
It’s mild to medium, but you can reduce or skip the green chillies and chilli powder to make it milder.
Q: Can I freeze this?
Yes, let it cool and freeze in portions for up to a month.