Chicken Shorba

Chicken Shorba

Prep Time

15 mins

Cook Time

1 hour


  • 550g chicken, skinless, on or off the bone, thigh or breast, 4cm pieces
  • 2 medium sized onions, finely chopped
  • 5 tbsp vegetable oil
  • 150g carrots, sliced, ½ cm thick
  • 200g mushrooms, sliced, ½ cm thick
  • 300g potato, peeled, diced, 2 ½ cm cubes
  • 220g tomatoes, blanched, peeled and puréed
  • 2 cloves garlic, finely chopped
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 1 small finger green chilli, finely chopped
  • 1 tbsp tomato paste
  • 1 chicken stock cube
  • 850ml water, boiling hot warm
  • 4 tbsp fresh coriander, finely chopped
  • ½ tsp Rajah turmeric
  • 1 ½ tsp salt
  • ½ tsp Rajah red chilli powder
  • 1 tsp Rajah garam masala
  • 1 tsp Rajah cumin seeds
  • 1 tsp coarse Rajah black pepper
  • ½ tsp Rajah Ground Black pepper
  • French baguette, sliced and buttered to serve with, optional
  • herbs to garnish, optional


  1. Crumble the stock cube into boiling hot water and mix thoroughly to prepare stock.
  2. Heat oil in a sauté pan, add the Rajah cumin seeds and green chilli and sizzle for 30 seconds.
  3. Add coarse Rajah black pepper, onions and garlic and cook for about 12-15 minutes until the onions are golden and caramelised.
  4. Mix in the ginger and garlic pastes together and cook for 2 minutes before adding the tomatoes and tomato purée.
  5. Add the Rajah turmeric, Rajah red chilli, salt and Rajah black pepper powder and cook the masala sauce for about 10-12 minutes until it begins to change colour and sizzle.
  6. Add the chicken pieces and stock and cook for 5 minutes. Tip: Add a splash of water to prevent it from sticking or drying at any stage.
  7. Add the potatoes and carrots and cook for 6 minutes until they begin to soften.
  8. Add the mushrooms and cook for another 2 minutes.
  9. Add the Rajah garam masala, coriander and water and simmer for 8-10 minutes on a medium to high heat.
  10. The soup shall start to thicken and once it becomes somewhat gravy like boil for an extra 4-5 minutes and take off from the heat.
  11. Serve with a few slices of buttered French baguette.