Chicken Shorba

In a grinder, combine garlic cloves, ginger, roughly cut onion, green chilies, coriander leaves, cumin seeds, black peppercorns, and a little water. Grind into a smooth paste.

In a pressure cooker, heat ghee. Add bay leaf, cloves, green cardamom, cinnamon, and finely chopped onion. Sauté until the onions are soft.

Add the chicken and salt to taste. Cook on a medium to high flame for 3-4 minutes until well seared.

Add the prepared green paste and turmeric powder. Mix everything well and cook for a minute.

Pour in 1 cup of water, mix, and close the lid. Pressure cook for 3 whistles.

Once the pressure releases naturally, open the cooker. Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot.