1-Creating Murgh Shorba is a straightforward process that begins with grinding the key ingredients into a smooth paste, using water if needed to get the right consistency. Start by heating 1 tablespoon of ghee in a pressure cooker and add 2 cloves, 2 cardamom pods, ½ inch piece of cinnamon, and 1 bay leaf, sautéing them for about 30 seconds to release their aroma. Next, toss in ½ finely chopped onion and cook until it turns brown, building a flavorful base for your soup.

2-Now, add the ½ kilogram of bone-in chicken pieces cut into 1.5 inch pieces and roast them on high heat for 2-3 minutes to seal in the juices. Mix in the ground paste and sauté for another minute, then incorporate 1 teaspoon turmeric powder, 2 green chilies, the optional 1-2 celery sticks cut into 2-inch pieces, ¾ teaspoon salt, and 3 cups of water, stirring everything well. Pressure cook for 15 minutes, or if using a traditional cooker, go until the first whistle and then 10 more minutes on low heat; let the pressure release naturally before serving.

3-Before you serve, squeeze fresh lemon juice on top and garnish with coriander leaves to brighten the flavors. This method not only keeps the chicken tender but also lets the spices infuse deeply, making your Murgh Shorba irresistibly comforting. Remember, you can enhance it with vegetables like carrots, peas, and potatoes for added nutrition, and adjust cooking times if adapting for other meats.

4-Grind ingredients into paste

5-Sauté spices and onion

6-Roast chicken

7-Pressure cook