Murgh Ka Shorba is a comforting Indian chicken soup known for its light texture, warming spices, and high protein value. With origins linked to Mughal kitchens, this gentle broth was traditionally prepared as a restorative dish, slowly simmered to extract nourishment from chicken, herbs, and spices. Over time, it became a trusted winter recipe across Indian households, valued for both taste and wellness.
Chicken forms the nutritional base of Murgh Ka Shorba, naturally supplying protein and essential minerals that help maintain energy levels during colder months. The slow-cooking method allows nutrients to infuse into the broth, supporting hydration and easing seasonal fatigue. Spices such as black pepper cumin cinnamon and cloves provide warmth while aiding digestion, aligning with traditional Ayurvedic winter food practices. Ginger and fresh coriander further enhance flavour and digestive comfort.
Regional variations of Murgh Ka Shorba exist, ranging from clear broths to slightly thicker versions enriched with ground spices or vegetables. Some recipes include homemade chicken stock to deepen flavour and add collagen, which is associated with joint and skin support. Its simplicity versatility and nutritional balance make Murgh Ka Shorba a reliable choice for everyday winter meals.
Ingredients (Serves 3–4)
Bone-in chicken pieces 300 g
Water 4 cups
Onion sliced 1 medium
Tomato chopped 1 medium
Ginger garlic paste 1 tbsp
Whole peppercorns 1 tsp
Cumin seeds ½ tsp
Cinnamon stick small 1
Cloves 2
Bay leaf 1
Turmeric powder ½ tsp
Black pepper powder ½ tsp
Salt to taste
Fresh coriander chopped 1 tbsp
Ghee or oil 1 tbsp
Optional homemade chicken stock ½ cup
Method
Heat ghee in a pot and add cumin seeds peppercorns cinnamon cloves and bay leaf
Add onions and sauté until soft
Stir in ginger garlic paste and cook briefly
Add tomatoes and cook until soft
Add chicken turmeric salt and black pepper sauté for 2–3 minutes
Pour in water and optional stock
Bring to a boil then simmer for 25–30 minutes
Remove chicken shred lightly and return to pot
Adjust seasoning simmer for 5 minutes
Garnish with coriander and serve hot
