Lahori Aloo Chicken Shorba

Recipe:

Step-by-Step Instructions for Lahori Aloo Chicken Shorba:

 1. Prepare the Chicken Stock:

In a large pot, combine the chicken, ground onions, ginger & garlic paste, coriander seeds, cumin seeds, fennel seeds, cloves, black peppercorns, black cardamom, cinnamon sticks, star anise, and salt. Add 6 glasses of water and bring to a boil over high heat. Once the water starts boiling, reduce the heat to medium and let it simmer for 15 minutes.

 2. Separate Chicken and Stock:

Once the stock is ready, strain it to remove the spices. Set the chicken aside, and reserve the flavorful broth (stock) for later.

 3. Fry the Spices:

In a separate pan, heat 1 cup of oil over medium heat. Add the green cardamom pods, red chili powder, paprika, garam masala, and crushed black pepper. Stir the spices together for 1-2 minutes until they release a rich aroma.

 4. Cook the Potatoes:

Add the peeled and chopped potatoes to the spice mixture. Stir well to coat the potatoes with the spices. Pour in 1 cup of water, cover the pan, and cook the potatoes on medium heat until they are half-cooked (about 10 minutes).

 5. Add Chicken and Stock:

Now, add the cooked chicken pieces to the potatoes, followed by the reserved chicken stock. Stir everything together and check for seasoning. If needed, add more salt to taste. Bring the shorba to a boil, then reduce the heat to low and let it simmer for 12 minutes until the chicken is fully cooked and the potatoes are tender.

 6. Add Final Touches:

Once the shorba is ready, add the whole bullet green chilies and a handful of freshly chopped coriander leaves. Stir gently and turn off the heat.

 Serving Suggestions:

Serve this hearty and flavorful Lahori Aloo Chicken Shorba piping hot with naan or brown rice. It’s a comforting meal that’s perfect for any occasion, especially during cold weather.