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Chicken Salan Recipe Pakistani (Murghi Ka Salan)

Chicken Salan Recipe Pakistani (Murghi Ka Salan)

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.
5 from 2 votes
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Course: curry, Main Course
Cuisine: Pakistani
Keyword: chicken salan recipe in urdu, murghi ka salan
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 3 Persons
Calories: 259kcal
Author: Hina

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.

Nutrition

Serving: 100g | Calories: 259kcal