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Chicken and Aloo Shorba by Aurangzeb

This recipe was shared by one of our curry club family Aurangzeb.

Chicken and Aloo Shorba


1 baby Chicken cut into small pieces

1 Medium onion finely sliced

4 Cloves garlic 1 inch ginger crushed

2 Medium tomatoes sliced

3 Green chillies

2 Medium potatoes cut into chunks

1 cup oil

Corriander to garnish

Water for Shorba (approx 2 cups or desired gravy consistency)


Salt to taste

Chilli powder 1.5 teaspoon

Whole cumin 1 teaspoon

1 Bay leaf

2 cloves

1 inch cinnamon stick

2 black cardamom

Half tablespoons garam masala


1. In a pot add oil and sliced onions, fry till golden brown, then add the crushed ginger and garlic and fry for around 5 mins.

2. Add tomatoes and salt. Cover and cook for 5 mins on a low gas till tomatoes have softened.

3. Add Salt, Chilli powder, Whole cumin, Green Chillies and whole garam masala with a dash of water and saute well for about 5 mins.

4. Add a little drop of water throughout ensuring spices dont burn. Cook till oil has risen to the surface.

5. Add chicken, mix well in the masala cover and cook for about 5 to 7 mins till the chicken has released its jucies. Remove the lid and saute till water has evaporated slightly.

6. Add potatoes and again saute well for 5 to 10 mins until potatoes are half done.

7. Add water and garam masala cover and cook on a low gas for about 5 mins till Shorba has evaporated to desired consistency and oil has risen to the surface.

Garnish with Corriander before service.


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