Dhaniya Murgh Shorba (Indian Coriander Chicken Soup)
A silky green-gold Indian soup of chicken stock, fresh coriander, ginger and garlic with gentle whole spices.
Made with Ginger and garlic paste and Garam masala (homemade) and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a pan over a medium heat. Cook the onion for 6 minutes until soft and pale gold. Add the ginger and garlic paste (see the base recipe) and turmeric and cook for 1 minute.
7 min - 2
Add the chicken and stir for 3 minutes until it turns white on the outside.
3 min - 3
Pour in your ready made homemade chicken stock (see the base recipe), bring to a simmer and cook for 12 minutes, until the chicken is cooked through.
12 min - 4
Blend the coriander with 100 ml of the hot stock until smooth. Stir the cornflour into 2 tablespoons of cold water and add to the pot with the garam masala (see the base recipe). Simmer for 3 minutes until lightly thickened.
3 min - 5
Stir in the coriander purée, salt, pepper and lemon juice. Heat for 1 minute without boiling, to keep the colour bright.
- 6
Serve hot, with a little extra pepper, in small cups or bowls.
Tips
- Add the coriander purée at the very end and do not boil it. Long cooking turns the soup dull and brown.
- Use the stalks of the coriander too. They have as much flavour as the leaves.
- Blitz the whole soup for a smooth version, or leave the chicken in pieces for a more rustic one.
- For a touch of heat, add a green chilli to the blender.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days; the green colour dulls. Reheat gently until steaming hot all the way through.
Questions
What does shorba mean?
Shorba is the Indian and Central Asian word for soup or broth. It is usually thin and spiced, and served as a starter or a restorative sip.
Can I use cooked chicken?
Yes. Add 200 g shredded cooked chicken to the stock for the last 5 minutes. Skip the browning step.
Is it gluten free?
Yes, when the stock is homemade or gluten free. It is thickened with cornflour and has no wheat.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.