New Update
| Main ingredients | Chicken legs, Oil, Garlic, Ginger, Fresh turmeric, Green chillies, Onion, Coriander stems with roots, Bay leaves, Black peppercorns, Gram flour, Milk, Fresh coriander leaves, Lemon |
| Cuisine | Indian |
| Course | Soup |
| Prep time | 20-25 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 400 grams chicken legs, cut into 4 pieces
- 2 tablespoons oil
- 8-10 garlic cloves
- ½ inch ginger, roughly chopped
- ½ inch fresh turmeric, roughly chopped
- 3 green chillies
- 1 medium onion, sliced
- 4-5 coriander stems with roots
- 2 bay leaves
- 10-12 black peppercorns
- 2-3 tablespoons gram flour (besan)
- Salt to taste
- ½ teaspoon crushed black peppercorns + to sprinkle
- ½ cup milk
- 2 tablespoons chopped fresh coriander leaves
- Lemon wedges as required
Method
- Give slits on the chicken pieces.
- Heat oil in a pressure cooker, add chicken legs and sear on high heat for 2-3 minutes.
- Add garlic cloves, ginger, fresh turmeric, green chillies, onion, coriander stems with roots, bay leaves and peppercorns and mix well. Saute on high heat for 4-5 minutes.
- Add gram flour, mix and sauté for 2-3 minutes.
- Add 3½ cups water and salt and mix well. Cover with the lid and cook on medium heat till the pressure is released 3 times. Open the lid once the pressure settles completely.
- Remove the chicken pieces and discard the bay leaves. Shred chicken pieces.
- Strain the liquid directly into a pan. Add crushed black peppercorns, milk and coriander leaves and mix well. Allow to boil.
- Put shredded chicken to serving bowls and pour the shorba over. Squeeze lemon juice directly into each serving bowl. Sprinkle crushed black peppercorns and serve hot.
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