Indian · Dinner
Creamy Spiced Chicken Broth
Chicken Shorba
A Mughlai chicken broth gently spiced with cardamom, cinnamon, and saffron, finished with cream and fresh coriander.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
385Calories
35gProtein
18gFat
12gCarbs
2gSugar
1gFiber
680mgSodium
115mgChol
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Instructions
1
Prep
Cut chicken thighs into 0.5-inch pieces. Thinly slice onion. Lightly crush cardamom pods. Soak saffron threads in 2 tbsp warm milk. Measure ginger-garlic paste, spices, stock, cream, and garnishes.
2
Bloom
Heat ghee and oil in a medium saucepan over medium heat. Add cardamom, cinnamon, cloves, and bay leaves; sizzle 30 seconds until fragrant. Stir in onion, cook 6 minutes until soft and lightly golden.
3
Saute
Add ginger-garlic paste, cook 1 minute until raw smell fades. Add chicken, white pepper, ground coriander, and salt; sear 4 minutes on medium-high, stirring, until edges turn opaque.
4
Simmer
Pour in chicken stock, bring to simmer over medium heat. Cover and simmer 14 minutes on low until chicken reaches 165°F and broth is fragrant. Stir in saffron milk and cream.
5
Finish
Simmer 2 minutes on low without boiling. Remove from heat, stir in lemon juice and garam masala. Rest 1 minute covered. Ladle into deep bowls, garnish with fresh coriander and julienned ginger, and plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 2 tbsp ghee
- 1 tbsp neutral oil
- 1 medium yellow onion
- 2 tsp ginger-garlic paste
- 6 green cardamom pods
- 2 cinnamon sticks, 1-inch each
- 4 cloves
- 2 bay leaves
- 1 tsp ground white pepper
- 1 tsp ground coriander
- 1 tsp salt
- 700ml (3 cup) chicken stock
- 1 small pinch saffron threads
- 2 tbsp warm milk
- 1/4 cup heavy cream
- 1 tsp lemon juice
- 0.5 tsp garam masala
- 2 tbsp fresh coriander
- 1 tsp fresh ginger