Desi murgh sobat recipe-Traditional dish of D.i.khan by Ray of hope with Asma

### **Desi Murgh Sobat – Traditional Dish of D.I. Khan**
Desi Murgh Sobat is a beloved traditional dish from the Dera Ismail Khan region, embodying the essence of community dining. This dish is a combination of tender desi chicken curry served over shredded flatbread (roti), soaking up the flavorful shorba (gravy). Here’s how you can make this iconic dish at home, inspired by authentic recipes.

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### **Ingredients**

#### **For Chicken Curry (Desi Murgh Shorba):**
- Desi Chicken – 1 kg (cut into medium pieces)
- Onions – 2 medium (finely sliced)
- Tomatoes – 3 medium (finely chopped or pureed)
- Garlic Paste – 1 tbsp
- Ginger Paste – 1 tbsp
- Green Chilies – 3-4 (slit)
- Yogurt – 1/2 cup (whisked)
- Coriander Leaves – for garnish
- Water – 5-6 cups

#### **Whole Spices (For Tarka):**
- Bay Leaf – 1
- Cinnamon Stick – 1-inch
- Green Cardamoms – 3-4
- Cloves – 4-5
- Black Peppercorns – 10-12
- Cumin Seeds – 1 tsp

#### **Ground Spices:**
- Turmeric Powder – 1/2 tsp
- Red Chili Powder – 1 tsp (adjust to taste)
- Coriander Powder – 1 tsp
- Garam Masala Powder – 1/2 tsp
- Salt – to taste

#### **For Roti:**
- Wheat Flour – as required (to make plain chapatis or rotis)

#### **For Garnish:**
- Lemon Slices
- Fresh Coriander (chopped)
- Green Chilies

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### **Step-by-Step Recipe**

#### **1. Preparing Chicken Curry (Shorba):**
1. **Heat oil:** In a large pot, heat 1/2 cup oil or ghee.
2. **Add whole spices:** Add bay leaf, cinnamon stick, cardamom, cloves, black peppercorns, and cumin seeds. Let them sizzle for a few seconds.
3. **Cook onions:** Add sliced onions and sauté until golden brown.
4. **Add ginger-garlic paste:** Stir in ginger and garlic paste. Sauté until the raw smell disappears.
5. **Tomatoes and spices:** Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates.
6. **Chicken:** Add the chicken pieces and stir well to coat with the masala. Cook on medium heat for 10-15 minutes until the chicken is partially cooked and releases its juices.
7. **Add yogurt:** Lower the heat and mix in the whisked yogurt. Stir continuously to prevent curdling.
8. **Simmer the shorba:** Add 5-6 cups of water. Cover and cook on low heat for 30-40 minutes until the chicken is tender, and the gravy has a rich, flavorful aroma. Adjust the consistency of the shorba by adding more water if needed.

#### **2. Preparing the Roti:**
1. Prepare simple wheat flour dough and roll out rotis (chapatis). Cook them on a tawa (griddle) until fully done.
2. Tear the rotis into medium-sized pieces and set them aside.

#### **3. Assembling Sobat:**
1. In a large serving dish (traditionally a “parat”), layer the torn roti pieces.
2. Pour the hot chicken shorba (gravy) over the roti pieces, ensuring they soak up the flavorful gravy.
3. Arrange the chicken pieces on top of the soaked rotis.

#### **4. Garnish and Serve:**
- Garnish with fresh coriander, green chilies, and lemon slices.
- Serve immediately while it’s hot, with extra shorba on the side if desired.

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### **Tips for Authentic Taste:**
1. Use **desi chicken** for the authentic flavor; its texture and taste are unique compared to broiler chicken.
2. Cook the curry on low heat for a long time to allow the spices to infuse fully.
3. Serve the dish in a traditional large tray or parat for the authentic communal experience.
4. Pair it with fresh salad, raita, or pickles to elevate the flavor.

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This Desi Murgh Sobat is a heartwarming dish that brings everyone together, showcasing the rich culinary heritage of D.I. Khan. Enjoy the delicious combination of juicy chicken and soaked roti, bursting with aromatic spices! 😊