Chicken Shorba - Pressure Cook Method

Chicken Shorba is a deliciously quick to make recipe for any occasion. 

Pressure cooking makes it all easy and more yummy too. Chicken Shorba can be Prepared in almost 15-20 mins of time duration. So you can be sure, if you have a sudden guest and you really dont understand what do then just close your eyes and blindly go for this recipe. 

Why???
Honestly it does not consume much of your time, make it for your guest or make it as your lazy days treat either of ways this shorba is going to win every ones heart by its simplicity and wonderful taste!!

Before I could post I had a doubt about naming it as stew or shorba. At my home we call it as chicken shorva or Surva :) Call it anything choice is yours!! As long as the dish is yumm yumm to taste and enjoyable, name is the last thing which comes to mind hehe

Ingredients:
Chicken with bones - 750gms
Onion - 3 medium Sliced
Tomato - 3-4 medium sized roughly chopped
Red chilli powder - 1/2 tsp heaped
Cumin Powder - 1tsp heaped
Coriander powder - 1and 1/2tsp heaped
Ginger garlic paste - 2-3 tsp heaped
Oil - 1 to 2 tbsp
Whole spices ( 2 cardamom, 2 cloves & 1 stick cinnamon)  
Garam masala / tandoori masala - 1/2tsp (Optional)
Salt to taste
Coriander leaves - 2tbsp chopped

Method:
- Heat oil in a pressure cooker add in whole spices.
- Once it splutters add in onion and cook till it starts changing its color.
- Add in ginger garlic paste and saute it for a min in medium flame making sure it does not stick to the bottom of cooker.
- Add in Chicken pieces, all dry spices, salt and tomatoes mix it all well. 
- Add in water aprox 1 and 1/2 to 2 cups and stir well again.
- Pressure cook for 2-3 whistles in medium flame or 4-5 whistles in high flame. 
- Allow it to release its pressure on its own. You will see all the fats on top. 
- Add in coriander leaves and boil more if you feel its still watery. (see notes)
- Once done Serve it Warm
- Best Goes With Pilaf Or Steaming Hot Rice. 

Notes:
- You may see fats floating on top, But Does not matter we have used very little oil Chicken pieces also hold some amount of fats which gets released while pressure cooking. Since it is shorba you can easily remove the excess oil seen on top. 
- Along With Water Chicken will also ooze out some of its own juices, which may make the shorba more runny, you can always boil a little further more if you feel like. But as the shorba drops its temperature you may find it showing some thickness. 
- Garam masala can be omited as we have already used whole spices in the 1st step.
- Chicken when emits its own juices into the gravy makes it more flavorful.
- Do not stir it after pressure cooking, this may result in meat pieces fall of the bone. 
- Be careful with how much salt you add, we can add more salt in later part if required. In case you add more salt than needed then I worry there is no way out to adjust the shorba with anything else, it may change the taste.
- You can make this in a normal pot/ karai too, that is how my mom used to cook so long. But I love the pressure cook method personally because I like soft pieces of chicken rather the ones which get too hard by over cooking and becomes too much chewy.

Now we find pressure cook method is much better in all the ways :)

All ingredients will be easily available in every kitchen pantry.

There are variation to this for flat breads which is little thicker in consistency.  I shall update soon!!

Until then cya
bye bye