Murgi ka Shorba in Desi Ghee

My mother’s “Murgi ka Shorba in Desi Ghee” Bas smell hi kaafi hai 🥰✨💕👩‍🍳 Please use “murgi” only. Murga not allowed 🤩

Ingredients:-

- 500g chicken pieces
- 1/4 cup desi ghee (clarified butter)
- 1 large onion, finely chopped
- 1/2 cup Greek yogurt (hung curd)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 3-4 green cardamoms
- 3-4 cloves
- 1-inch cinnamon stick
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
- Kewra water for sprinkling














Instructions:-
1. Heat desi ghee in a large pot over medium heat.
2. Add green cardamoms, cloves, and cinnamon stick. Sauté for a minute until fragrant.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until fragrant.
5. Add chicken pieces and sauté until they are lightly browned.
6. Add Greek yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the chicken is well coated and the yogurt is mixed in.
7. Add enough water to cover the chicken pieces and bring it to a boil.
8. Reduce the heat, cover the pot, and let it simmer for about 30-40 minutes or until the chicken is cooked through and tender.
9. Adjust the consistency of the shorba by adding more water if needed.
10. Sprinkle kewra water over the shorba and mix gently.
11. Garnish with fresh coriander leaves before serving.
12. Serve hot with naan or rice.