Soups & Stews · Pakistani
Chicken and Potato Shorba with Green Chilies
Bone-in chicken and potato wedges simmer in a thin, peppery gravy fragrant with garam masala and ginger. Whole green chilies float on top for gentle heat, and a fistful of cilantro keeps every spoonful bright.
Test kitchen note: Fry the onion, tomato and spices until oil pools at the edges before adding water; that step is what gives the gravy its rich color.
Method 6 steps
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Heat the oil in a heavy pot and fry the onions over medium heat until deep golden, 10 to 12 minutes.
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Add the ginger garlic paste and cook 1 minute, then add the tomatoes, chili powder, turmeric and coriander with 1 teaspoon salt.
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Stir and fry until the tomatoes collapse and oil separates at the edges, about 6 minutes.
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Add the chicken and sear it in the masala for 5 minutes, turning to coat.
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Add the potatoes and water, bring to a boil, then cover and simmer for 25 minutes until the potatoes are tender.
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Drop in the green chilies and garam masala and simmer 3 more minutes. Finish with the cilantro and serve with flatbread or rice.
That is the whole pie. Enjoy every slice.
Pairs well with
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