Aalu Chicken Shorba (Potato & Chicken Stew Style Curry)

A very famous dish in Pakistani home cooking, but there is a technique to make it, there is a timing to put everything in to make it super special and delicious. If you follow all the instructions given below, you will get the most delicious Aalu Chicken shorba ever!!!!! Trust me mate 🙂

Ayesha’s Kitchen

Ingredients:

  • 1 chicken (1.5 kilo)(skinless, cut into curry pieces, around 12pcs)
  • 1.5 cups oil
  • 3 onions (medium sized, cut into slices)
  • 3 tomatoes (medium sized, cut into slices)
  • 5 – 6 green chillies (2 chopped)
  • 1 cup coriander, chopped
  • 4 – 5 medium potatoes, peeled and cut into big chunks (4 pieces per potato)
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • 1 litre hot water

SPICES

  • 1 small bay leaf
  • 1 small cinnamon stick
  • Salt to taste
  • 1 chicken stock cube for extra flavour
  • 1 tbspn red chilli powder
  • ½ tspn Kashmiri chilli powder
  • 4 pepper corns
  • 4 cloves
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds, pan roasted and ground
  • 1 tspn garam masala
  • 1 tbspn dried fenugreek leaves (ground)
  • 1 green cardamom

Method:

  • Heat oil and fry onion until its golden and crispy. Add chicken, bay leaf, peppercorns, chicken cube, cinnamon, 2 green chillies, cloves, ginger and garlic. Fry until the chicken changes its colour.
  • Add tomatoes and cook on high heat until the tomatoes are loose and cooked.
  • Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.
  • Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.
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Chicken Aalu Shorba

“Shorba” is a form of soup but a bit runny and thin in consistency with a dash of all spice powder. In Pakistan, mostly people make this when they are sick because they believe that it is a good source of energy and protein …….

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken curry meat
  • 2 – 4 potatoes Large cut into 4 pcs. Each
  • 2 green chillies (small Thai Chillies)
  • A bunch of coriander
  • 1 tbspn Ayesha’s Kitchen Special Garam Masala
  • Some salt (to taste)
  • Some red chilli powder (to taste)
  • 1 tspn turmeric powder
  • 2 large onions (sliced)
  • 2 large tomatoes chopped
  • 1 tbspn ginger garlic paste
  • 2 tbspns yogurt (optional)
  • 1 cup oil/ ghee
  • 2 litres water

Procedure:

-Heat oil and fry onion and ginger garlic paste until they are red and roasted. Add tomatoes and green chillies and mix well. Add the spices and cook for 10 minutes on medium heat or until the tomatoes tend to lose their stiffness.

-Now add yogurt and mix well. Add chicken and cook for 10 minutes with occasional stirring. Now add potatoes, mix and add 2 litres of water. Cook it covered on medium heat for about 20 minutes. Remove the lid and cook on high heat for around 10 minutes. Add coriander and cook for another 10 minutes on medium heat.

-Dish it out and serve hot with chappatis/ phulkas. 

Kunna Gosht*/ Matka* Gosht*

Kunna Gosht* / Matka* Gosht* is a traditional Pakistani style beef stew. Traditionally it is made in matka (a specific vessel made of mud)(pot) but at home you can make it in any stainless steel or non stick vessel. It is very tender and very lovely, I think your should give a try and believe me you are going to love it …

Ingredients:

  • ½ kg Beef Knuckle and marrow meat
  • ½ cup oil
  • 1 onion sliced
  • Salt to taste
  • 1 tbspn Red chilli powder
  • 1 tspn turmeric powder
  • 1 tspn dry coriander powder
  • 2 tbspns Ginger and garlic paste
  • 2 tbspns wheat Flour
  • 2 tspns cumin seeds
  • Plenty of water

Procedure:

-Heat oil in a pan and Fry onions.  When they are slightly brown in colour add meat and Fry it For 10 minutes on medium heat. Now add ginger garlic paste along with all the spices and Fry.

-Add 1.5 litre of water and let it simmer on medium high heat until the meat is tender.

-Dissolve wheat Flour in water and gradually add it to the stew and stir through.

-Avoid lumps and add water to the consistency that is desired.

-Now add cumin seeds and let it cook For another 5 – 10 minutes on low heat.

-Serve hot with Tandoori chapatti or naan bread.

Outcome:

Tasty, Pakistani Kunna gosht* or matka* gosht* is ready to be served.

Ayesha's Kitchen

Ayesha’s Kitchen

Tips:

-Avoid lumps while adding Flour.

-Cook meat to perfection.

Servings:

This will serve 4 – 6 persons easily.

Maghaz Nihari

Maghaz Nihari is purely a pakistani dish. Its a kind of beef stew cooked on low heat with spices and Fried brains. Do try this and make your day lovely …

Ingredients:

  • 1 kg beef (4-6 large pieces)
  • ½ kg knuckle and marrow meat (beef)
  • 1 ½ cup oil
  • 1 tspn garlic paste
  • Onion sliced
  • 50 gms of wheat Flour
  • Lots of water

MASALA

  • 2 tbspns red chilli powder
  • Salt to taste
  • 2 tspn nigella seeds
  • 1 tbspn garlic powder
  • 3 tbspn Fried dried onion
  • 3 tbspn cumin seeds
  • 2 bay leaves
  • 1 tspn Fennel seeds
  • 2 tbspn black pepper
  • 2 tspns mace
  • 2 tbspn nutmeg
  • 1 tbspn ginger powder
  • 2 tbspn black cumin
  • 1 tspn cloves
  • ½ cup lemon juice

FOR MAGHAZ*

  • 3 goat or lamb brains
  • 1 tbspn ghee* or 4 tbspns olive oil

FOR GARNISHING

  • A bunch of coriander
  • 3 – 4 green chillies sliced
  • A big piece of ginger sliced thinly

Procedure:

-Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and stir and then add meat, bones and masala and Fry For Few minutes. Add 13 glasses of water and cover. Cook on very low heat until the meat is very tender (For beef it will take something around 6 – 8 hours).

-Dissolve 50 gms of Flour in 3 glasses of water (avoid lumps) and stir this mixture into the curry and stir well. Remove bones if you want to.

-Boil brains For 5 minutes. Heat ghee or oil and Fry boiled brains in it. Stir this through Nihari.

-Cook For 15 minutes and meanwhile Fry onions in rest of the oil.

-Add Fried onions + oil to the mixture and again cook on low heat For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy.

Outcome:

Tasty homemade Maghaz Nihari is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Avoid lumps while mixing wheat Flour and water.

-Take shin meat.

Servings:

This will serve 10 persons easily.

Nihari

Nihari is one of the Famous dishe sof Pakistan, it is basically a spicy beef stew which is very tender and very tasty. It requires a lot of time + a lot of effort but once it is made, you Forget all your effort and time, its very easy and believe me it is lovely. Do try this and let me know your remarks …

Ingredients:

  • 1 kg beef (4-6 large pieces)
  • ½ kg knuckle and marrow meat (beef)
  • 1 ½ cup oil
  • 1 tspn garlic paste
  • Onion sliced
  • 50 gms of wheat Flour
  • Lots of water

MASALA

  • 2 tbspns red chilli powder
  • Salt to taste
  • 1 tspn nigella seeds
  • ½ tbspn garlic powder
  • ½ tbspn Fried dried onion
  • 1 tbspn cumin seeds
  • 2 bay leaves
  • 1 tspn Fennel seeds
  • 1 tbspn black pepper
  • ½ tspn mace
  • 1 spn nutmeg
  • 1 tbspn ginger powder
  • 1 tbspn black cumin
  • ½ tspn cloves
  • ½ cup lemon juice

Procedure:

-Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and stir and then add meat, bones and masala and Fry For Few minutes. Add 13 glasses of water and cover. Cook on very low heat until the meat is very tender (For beef it will take something around 6 – 8 hours).

-Dissolve 50 gms of Flour in 3 glasses of water (avoid lumps) and stir this mixture into the curry and stir well. Remove bones if you want to.

-Cook For 15 minutes and meanwhile Fry onions in rest of the oil.

-Add Fried onions + oil to the mixture and again cook on low heat For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy.

Outcome:

Tasty homemade Nihari is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Avoid lumps while mixing wheat Flour and water.

-Take shin meat.

Servings:

This will serve 10 persons easily.