Chicken salan Pakistani style is one of the most satisfying and comforting chicken recipe to serve at dinner or lunch. Locally famous as murghi ka salan. Let's make it to pair with roti or rice.
Pakistanis are candid enough to have a big bowl of chicken salan as it's a most satisfying meal with loaded gravy. Best for family dinner or lunch to keep the tummy full for long time.
SEE ALSO: 25 Pakistani Chicken Recipes for Dawat
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Chicken Salan Recipe
Chicken salan is the one pan chicken curry recipe with loaded gravy. It's a traditional way to make semi thick, consistent and smooth chicken with bones. It's been cooked at slow heat to get the real flavor of chicken broth that blends perfectly with all the spices, onions, ginger garlic and yogurt. Extremely comforting and ideal to serve with chapati.
In Sub continent, people from Pakistan, India, and Bangladesh love to make chicken salan according to their regional taste and style. Some people add tomatoes to make salan and some likes yogurt or both but believe me if you make this salan only with yogurt then it will give you the most authentic taste.
I love to make curry so I have also tried chicken ka salan with a different combination of ingredients but the traditional style of cooking salan is awesome in taste and aroma. The cooking of Chicken with fried onion, spices, yogurt, and garam masala creates a perfect combination of thick curry compels to eat.
You can try this recipe on family get together, dawat, home parties and festive events. I hope the recipe will add value to your dining and will give a unique taste to your family and guest.
Ingredients
Chicken: Prefer to use bone-in chicken without skin. Legs, thighs and breast pieces can help to make the best taste of chicken gravy.
Whole Garam Masala: Cumin seeds, cloves, cinnamon, bay leaves, and green cardamom used in this recipe.
Oil: Canola, sunflower and any other vegetable oil is good to use.
Onion: Thinly sliced onions will help to make the perfect curry. Birista Brown onions can be used.
Ginger Garlic Paste: always inclined to use the freshly made ginger garlic paste to make smooth and consistent curry.
Yogurt: 1 cup of fresh yogurt will add a savory flavor in curry.
Spices: Season the curry with salt, red chili powder, turmeric powder and coriander powder.
Garam Masala: Used homemade garam masala to spice up the curry taste.
How To Make Chicken Salan
- In a pan, add oil and heat it up.
- Now add whole garam masala and let it pop for a few seconds.
- As the garam masala starts popping, add sliced onion and fry till it gets pink.
- Now add chicken and cook on high heat for few minutes until chicken changes the color.
- Add ginger-garlic paste and also add salt, red chili powder, turmeric, and coriander powder.
- Now cook the spices until it showing oil on the surface.
- At this stage, we are adding 1 cup yogurt and mix the curry very well so it shows a blended form of salan.
- As the curry showing a form of gravy or salan and oil floats on the surface then add 500 ml water.
- Along the water, add garam masala powder and mix well.
- Cover with lid and cook for about 25 to 30 minutes on low medium heat to tender chicken.
- After 30 minutes, check the chicken and give it a good mix using a spoon in the curry to blend the curry in a smooth form.
- If there is some water showing in salan then cook on high heat to evaporate.
Now 'chicken Ka Salan' is ready to serve!
Chicken Salan Recipe Video
Tips & Variations To Make Salan
- Chicken salan is a little thin in consistency but it should not look watery.
- To make chicken salan, always use chicken with bones as the bone broth makes the best taste of gravy (salan).
- I prefer to use homemade garam masala as it makes a big influence in taste.
- Desi murghi (chicken) can be used to make the same recipe.
- Simmer the chicken at low heat to get the best result.
- Monitor the water quantity to avoid watery curry.
- Pakistani-style chicken salan has a smooth and thin consistency to dunk the piece of bread or roti.
- To add more value to chicken salan, potatoes, spinach, bottle gourd and turnips can be add as per the choice and taste.
Serving Idea
Chicken salan can easily pair up in 2 ways to make a nice platter.
- With rice: peas pulao, butter garlic fried rice, or simply serve with steamed rice.
- Naan or Roti: Roghni naan, Kulcha, Tandoori naan, Chapati.
- Addon: Shami Kabab, or Chana Dal.
Related Recipes:
- Aloo Gosht
- Palak Chicken
- Tawa Chicken
- Shahi Chicken Korma
- Chicken Cutlet Recipe
- Mughlai Chicken Recipe
- Mutton Karahi
Q & A
There are many possible reasons to make watery curry or salan.
1. Wisely monitor the quantity of water before simmering the salan.
2. If the salan shows runny consistency then cook on high heat to evaporate excess water. Keep stirring in between to lift the smooth texture.
3. Use required quantity of onion, ginger garlic, spices and yogurt to make thick and smooth curry.
Here you can find the detailed way to thicken the curry.
It's best to cook the chicken for 30 to 40 minutes at low to medium heat. Over cooking can break the chicken and turn it to rubbery texture as it will release all the juices. Make sure to completely seal the pan with lid while simmering.
1. Chicken needs to properly cooked and intact all the juices while eating.
2. Consistency of gravy (salan) is important. Make sure to make semi thick, consistent and smooth texture of gravy (salan).
To cook the chicken salan in instant pot, turn on saute mode and add oil and heat it up then add whole garam masala, onion slices and cook it to make light brown in color. Then add ginger garlic paste and saute for few seconds. Add chicken and cook it 4 to 5 minutes. Add all the spices and yogurt to form a gravy. Add water and sprinkle garam masala. Cover the instant pot and pressure cook for 20 minutes. After 20 minutes, carefully release the steam and open the lid to serve.
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Chicken Salan Recipe Pakistani (Murghi Ka Salan)
Ingredients
- 1 KG Chicken With bones, without skin
- 2 tablespoon Oil – 1 Cup
- 2 Onion (chopped) Medium size
- 1 tablespoon Ginger Garlic Paste
- 1 cup Yogurt Fresh
- 1 teaspoon Garam Masala Powder Pisa Garam masala
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- 1 teaspoon Salt To Taste
Whole Garam Masala
- 6 Cloves Laung
- 2 sticks Cinnamon Darchini (2 inches)
- 3 Bay leaves Taiz patta
- 6 Green Cardamom Hari Ilaichi
- 15 Black Pepper
Instructions
- In a pan, pour oil and heat it up.
- Add whole garam masala (Cumin, cloves, cinnamon sticks, bay leaves, green cardamom). Let it pop for a few seconds.
- As the garam masala starts popping, add sliced onion and fry till it gets pink.
- Now add chicken and cook on high heat for few minutes until chicken changes the color.
- Add ginger-garlic paste. Saute and season with salt, red chili powder, turmeric, and coriander powder. Make sure to cook all the spices until the oil appears to float on pan sides.
- At this stage, add 1 cup of yogurt and give it a good mix so the curry shows a one-tone homogenous texture.
- As the curry starts to form the gravy (salan) and oil starts to floats on the surface then add 500 ml water. Sprinkle garam masala and stir well.
- Cover with the lid and simmer for about 25 to 30 minutes on low-medium heat to tenderize the chicken.
- After 30 minutes, check the chicken and give it a good mix using a spoon in the curry to blend the curry in a smooth form.
- If there is some water showing in salan then cook on high heat to evaporate.
- Now chicken salan is ready to serve!
Video
Notes
- Chicken salan is a little thin in consistency but it should not look watery.
- To make chicken salan, always use chicken with bones as the bone broth makes the best taste of gravy (salan).
- I prefer to use homemade garam masala as it makes a big influence in taste.
- Desi murghi (chicken) can be used to make the same recipe.
- Simmer the chicken at low heat to get the best result.
- Monitor the water quantity to avoid watery curry.
- Pakistani-style chicken salan has a smooth and thin consistency to dunk the piece of bread or roti.
Hinz
Here is quick and easy chicken salan Pakistani style. Do you make the same way? Love to hear from you!!