Lahori Desi Murgh Shorba Recipe - Grandma’s Village Style Chicken Curry - Mubashir Saddique

Here’s a traditional **Lahori Desi Murgh Shorba (Chicken Curry)** recipe, inspired by Grandma’s village-style cooking and the rustic techniques often showcased by Mubashir Saddique in Village Food Secrets. This hearty and flavorful curry uses fresh desi chicken (organic, free-range) and aromatic spices to create a rich, comforting dish.

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### **Ingredients**

**For the Chicken Curry:**
- 1 kg desi chicken (cut into pieces)
- 3 medium onions (finely sliced)
- 3 medium tomatoes (chopped or blended)
- 1 cup yogurt (whisked)
- 4-5 cloves garlic (crushed or paste)
- 1-inch ginger piece (grated or paste)
- 4-5 green chilies (whole or sliced)

**Spices:**
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tbsp coriander powder
- 1 tsp cumin seeds
- 1-2 bay leaves
- 1-2 black cardamom pods
- 4-5 black peppercorns
- 1 cinnamon stick
- Salt to taste

**For the Shorba (Gravy):**
- 4-5 cups water (adjust based on desired consistency)
- 2 tbsp ghee or mustard oil (for traditional flavor)

**Herbs:**
- Fresh coriander leaves (chopped, for garnish)
- Fresh ginger juliennes (for garnish)

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### **Instructions**

#### **Step 1: Preparing the Chicken**
1. Wash the desi chicken thoroughly and set it aside to drain.
2. Marinate the chicken with a pinch of salt, red chili powder, and turmeric powder while preparing the masala.

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#### **Step 2: Making the Masala**
1. Heat ghee or mustard oil in a deep pot or clay handi until hot.
2. Add cumin seeds, bay leaves, black cardamom, black peppercorns, and cinnamon stick. Sauté until aromatic.
3. Add sliced onions and cook on medium heat until golden brown.
4. Stir in garlic and ginger paste. Cook for 1-2 minutes until fragrant.
5. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and oil separates from the masala.

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#### **Step 3: Cooking the Chicken**
1. Add the marinated chicken to the masala. Cook on medium-high heat, stirring occasionally, until the chicken changes color and absorbs the flavors.
2. Stir in the whisked yogurt and cook for 5-7 minutes until the yogurt blends well and the curry thickens slightly.

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#### **Step 4: Preparing the Shorba (Gravy)**
1. Add water to the pot based on how thick or thin you want the gravy. For a rich shorba, 4-5 cups of water is ideal.
2. Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is tender and the flavors are well combined.

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#### **Step 5: Finishing Touches**
1. Add whole green chilies for a mild spice and garnish with fresh coriander leaves and ginger juliennes.
2. Let the curry rest for a few minutes before serving to enhance the flavor.

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### **Serving Suggestions**
- Serve hot with steamed basmati rice, naan, or tandoori roti.
- Pair with a side of fresh salad, raita, or pickles for a complete meal.

Would you like tips for using a pressure cooker or modern kitchen tools to speed up the process? 😊