Arbi Chicken Shorba — Ready in 10 Minutes, No Cream, No Heavy Spices!

Arbi Chicken Shorba — Ready in 10 Minutes, No Cream, No Heavy Spices!

How can something taste so good with no cream and no heavy spices? Learn how to make this easy and healthy Arbi Chicken Shorba at home. Let’s get started!

Ingredients

• Arbi (Taro Root): 250 grams (choose thin arbi — easier to cook)
• Desi Chicken: 700 grams (or use broiler chicken)
• Mustard Oil: 2 tablespoons
• Bay Leaf: 1
• Black Cardamom: 1
• Onions: 2 medium, sliced
• Ginger-Garlic Paste: 3 tablespoons
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1 teaspoon
• Roasted Coriander Powder: 2 teaspoons (or regular coriander powder)
• Salt: to taste
• Water: as needed for shorba
• Garam Masala: 1 teaspoon
• Fresh Coriander: for garnish

Step 1: Prepare the Arbi

Peel the arbi and soak in water. Make a slit in each piece — this is important because arbi is hard, and the slit helps it cook faster and absorb flavors. It will soften in just one whistle in the pressure cooker. Apply a little oil on your hands before handling arbi so it does not stick.

Step 2: Fry Onions and Ginger-Garlic

Heat 2 tablespoons of mustard oil in a pressure cooker. When the oil is warm, add 1 bay leaf and 1 black cardamom. Let them crackle.

Add 2 medium sliced onions and fry until light pink. When the onions turn lightly brown, add 3 tablespoons of ginger-garlic paste. Cook with the onions until the raw smell is gone.

Step 3: Brown the Chicken

Add the chicken pieces and fry with the onion, ginger-garlic mixture for 3-4 minutes until lightly browned. We used desi chicken raised at home, but you can also make this with broiler chicken.

Step 4: Add Basic Spices

Add 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 2 teaspoons roasted coriander powder, and salt to taste. Add 2 tablespoons of water and roast the spices with the chicken on low heat until well combined and fragrant.

Step 5: Pressure Cook

Add half a cup of water and pressure cook for 2-3 whistles (this is desi chicken). If using broiler chicken, 1 whistle is enough. We used only half a cup of water because the chicken will release its own water.

After 2-3 whistles, turn off the flame and let the pressure release naturally.

Step 6: Add Arbi and Make the Shorba

Open the lid and check — the chicken should be tender. If there is extra water, dry it on low heat.

Add the arbi to the cooked chicken and roast for 2-3 minutes. When the chicken and arbi release oil, add water for the shorba — 1-2 bowls for a thinner shorba, or 1 bowl for a thicker salan. Adjust to your preference.

Take one more whistle to cook the arbi through. Check salt at this point and adjust.

Step 7: Finish and Serve

Open the cooker, add 1 teaspoon garam masala, and garnish with fresh coriander leaves.

Your Arbi Chicken Shorba is ready! Serve hot with chapati, roti, phulkas, or plain rice.

If you are bored of making the same chicken every time, try it with arbi this way. Once you try it, you will make it again and again!

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