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Pakistani
Chicken Salan Recipe
55 min total5 prep50 cook4 servings
ClassicFlexitarianLow-Carb
This classic, comforting chicken curry is one of those dishes a Pakistani kitchen is incomplete without. This is a versatile and forgiving dish. Use minimal ingredients and whatever spices you have access to to create this hug in a bowl
Ingredients
pantry
- 0.5 cupoil
- 2tomatoes (halved)
- 2-2.5 tsp salt (or to taste)
- 1 tspcumin powder
- 1 tspcumin seeds
- 0.5 tspturmeric
- 1bay leaf
- 2whole cloves
- 10whole black peppercorns
- 1green cardamom
- 0.5 tspgaram masala
produce
- 1 mediumonion (finely diced)
- 1 tspminced garlic
- 1 tspminced ginger
- 2 tsppaprika or kashmiri red chilli powder ((essential for the colour))
- 2 tspcoriander powder
- 1 tspchilli powder (please taste before adding this, and adjust as per your spice preference)
- 1chopped coriander or dried fenugreek (to garnish)
meat
- 1 mediumchicken, bone in, curry-cut into approx 12-14 pieces
Steps
- Heat the oil in a deep pot
- Add in the diced onions.
- Cook these on a medium high heat till the onions become translucent and begin to brown lightly on the edges,
- Add the halved tomatoes and a splash of water.
- Cover and steam this on low for about 5 minutes, lid on.
- Once the 5 minutes are up, the skin should slip off the tomatoes easily.
- Turn the heat up, add the garlic, ginger and all the spices and dry out the masala, stirring constantly.
- Use your spoon to mash the onions and tomatoes as you stir.
- Alternatively, you can blend these to get a super smooth masala fast.
- Once the masala is super dry, the oil begins to separate at the edges and the masala begins to catch at the bottom of the pot, add the chicken.
- Sauté the chicken on high heat, again stirring constantly, until the chicken changes colour and no longer remains pink.
- Add 2.5 cups of water.
- Bring to a boil, then cover and simmer on low for half an hour.
- Once the chicken is cooked through, stir in the garam masala and coriander/dried fenugreek.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
