Indian Curry Recipe

Murgh Shorba

Murgh Shorba: Indian Chicken Soup with a delicious zing

You can make this light yet spicy chicken soup, known as murgh shorba, as hot or as mild as you like to suit all tastes.

Indian Curry Recipe

Murgh Shorba

Murgh Shorba is a north Indian spicy chicken soup. Shorba comes from the Arabic word for soup and may have originated in Persia.

However, shorba is different from a traditional western soup as it can be served as an accompaniment to the main meal and not only as a starter.

Shorba is also not generally as thick as most soups.

Depending on what ingredients you use, shorba may contain valuable nutrients such as magnesium, calcium, phosphorous, sulphur and potassium. 

This particular Murgh Shorba is incredibly more-ish so you will probably be back for seconds and third helpings.

Serve hot garlic naan bread as a side-dish with the shorba for winter lunch or even as a light supper.

Murgh Shorba Recipe

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Recipe by Don Van Deventer Course: Sides, LunchCuisine: IndianDifficulty: Medium
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This creamy chicken soup hails from Northern India and has a unique balanced blend of spices.


  • 500 g chicken joints

  • 2 teaspoons curry powder

  • 1 tablespoon chopped mint leaves

  • 1 tablespoon chopped coriander leaves

  • 2 tablespoons butter

  • 1/5 cup chopped onion

  • 1 teaspoon chopped ginger

  • 2 teaspoon chopped garlic

  • 5 pods of cardamom

  • 5cm piece of cinnamon

  • 3 cloves

  • 1 teaspoon black peppercorn

  • 2 bay leaves

  • Salt to taste


  • Heat the butter in a pressure cooker until melted.
  • Add the cardamom, cinnamon, cloves, peppercorn and bay leaves.
  • Lightly fry the mixture.
  • Add the onion, the ginger, and the garlic. Fry until it starts to become fragrant.
  • Add the chicken joints, curry powder, salt, and three cups of water.
  • Pressure cook the Shorba for 15 minutes. Let it cool and then strain.
  • Shred the chicken and add the shredded meat to the stock.
  • Add the mint and coriander leaves to the mixture.
  • Add 5 to 6 cups of water to the chicken bones, and simmer for 10 minutes.
  • Strain and add the liquid to the above soup.
  • Bring the soup to the boil.
  • Turn the heat down and simmer for a couple of minutes.
  • Place the lid back on the pot and keep warm until it is served.

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