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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 360 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

  • Bone-in chicken adds more flavour to the broth.
  • For a richer shorba, add a small spoon of yoghurt when adding tomatoes.
  • 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.