1-Creating Murgh Shorba: is straightforward and rewarding, starting with simple prep work to set you up for success. Begin by grinding the masala ingredients into a smooth paste, using a splash of water if needed to get the right consistency. This step infuses the broth with bold flavors right from the start.

2-Next, heat the ghee in a pressure cooker and sauté the cloves, cardamom, cinnamon, and bay leaf for about 30 seconds to release their aroma. Add the chopped onion and cook until it turns brown, building a flavorful base for the soup. Then, toss in the chicken pieces and roast them on high heat for 2-3 minutes to lock in their juices.

3-Stir in the ground masala paste and let it cook for another minute, allowing the spices to blend. Add the turmeric powder, green chilies, celery if you’re using it, salt, and water, then mix everything well. Pressure cook on high until the first whistle, reduce the heat, and continue cooking for 10 more minutes. Let the pressure release naturally before serving hot, garnished with fresh lemon juice and coriander leaves.