Ingredients

• chicken joints - 500g
• curry powder - 2 tsp
• mint leaves - 1 tbsp, chopped
• coriander leaves - 1 tbsp, chopped
• butter - 2 tbsp
• onion -1/5 cup, chopped
• ginger - 1 tsp, chopped
• garlic - 2 tsp, chopped
• cardamom-5
• cinnamon- 5cm piece
• cloves-3
• mace- 2 blades
• black peppercorn - 1 tsp
• bay leaves- 2
• salt to taste

How to Make Chicken Shorba

• Heat butter in a pressure cooker.
• Add cardamom, cinnamon, cloves, mace, peppercorn, and bay leaves.
• Fry for few seconds.
• Add onion, ginger, and garlic. Fry till fragrant.
• Add chicken, curry powder, salt, and 3 cups of water.
• Pressure cook for 15 minutes. Cool and strain.
• Shred the chicken meat and add to the stock.
• Add mint and coriander leaves.
• Add 5 to 6 cups of water to the chicken bones, and simmer for 10 minutes.
• Strain and add the liquid to the above soup.
• Taste and correct the seasoning.
• Heat until it boils.
• Simmer for 2 to 3 minutes and serve hot.