Chicken Shinwari Soup

Ingredients

• Oil ½ Cup
• Whole Spices 1&½ tbsp
• Chopped Onions 1 Cup
• Ginger Garlic Paste 1 tbsp
• Chicken 750g
• Salt 1 tsp
• Tomatoes 400g
• Yogurt 1 Cup
• Coriander Powder 1 tsp
• Cumin seeds 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Pepper 1 tsp
• Green Chillies 5-6
• Hot coal

Ingredient Image

Step 1

Heat some oil in a large pan over medium-low heat. Add the whole spices and let them sizzle for about a minute. Then toss in the chopped onions and cook until they start to soften, about 1-2 minutes.

Step 2

Stir in the ginger-garlic paste and cook for another minute. Once the onions begin to brown, add the chicken pieces. Keep stirring for 5-7 minutes until the chicken turns white. Season with salt and mix well.

Step 3

Take about 400g of tomatoes, cut them in half, and place them on top of the chicken with the skin side up. Cover the pan and let the tomatoes cook until they’re nice and tender.

Step 4

When the tomatoes are soft, peel off their skins, then stir everything together and cook for another 3-4 minutes. Add the yogurt and cook until the mixture thickens and most of the moisture is gone.

Step 5

Now sprinkle in the dry spices—coriander powder, cumin powder, chili powder, turmeric, and pepper. Give it a good mix, then add the green chilies and stir again.

Step 6

If you can, heat a small piece of coal until red hot, add a little oil on top, and place it in the pan. Cover for a few minutes to give the dish that smoky flavor.

Step 7

And that’s it! Your delicious Chicken Shinwari is ready to enjoy. Serve hot with naan or rice.