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Chicken Salan (Pakistani Chicken Curry)

Saif Al Deen Odeh
Chicken Salan is a flavorful Pakistani chicken curry recipe, simmered with tomatoes, onions, yogurt, and a blend of spices like cumin, coriander, and garam masala. Garnished with fresh coriander, this dish is best served with rice or naan bread.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Pakistani
Servings 4
Calories 513 kcal

Ingredients
  

  • 6 large pieces of chicken thigh and drumstick

Herbs

  • 5 cloves of garlic grated
  • 2-inch piece of ginger grated
  • 1 Large Red onion sliced
  • ½ Cup Coriander leaves For both garnish and cooking
  • 1 teaspoon of fenugreek leaves (kasuri methi)

Ground Spices

  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of turmeric
  • 1 teaspoon of red chili powder adjust based on spice preference
  • 1 teaspoon of garam masala

Whole Spices

  • 3 cardamom pods
  • 3 cloves
  • 1 teaspoon of cumin seeds

Other Ingredients

  • 3 medium-sized tomatoes chopped
  • ½ cup of yogurt
  • ½ cup of vegetable oil
  • 1 teaspoon of brown sugar optional, adjust to taste
  • 1.5-2 cups of water adjust based on desired consistency
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Begin by heating the cooking pot over medium heat and adding ½ cup of vegetable oil. Once the oil is hot, add the sliced red onion and gently stir.
  • Once the red onion achieves a golden brown, add the whole spices such as 1 teaspoon of cumin seeds, 3 cloves, and 3 cardamom pods. Stir to blend.
  • Now add 3 medium-sized chopped red tomatoes and gently stir, make sure the tomatoes are sautéed until they attain a mushy texture.
  • Following that, add 1 teaspoon each of cumin, coriander, turmeric, and red chili powder.
  • Add 6 large pieces of chicken thigh and drumstick, giving a quick stir before pouring 1.5 of water. Bring the mixture to a boil, then simmer on low heat for 30 minutes to thoroughly cook the chicken.
  • After 10 minutes of simmering, include 1 teaspoon of garam masala and mix to combine. Once you reach the 20-minute mark, add ½ cup of plain yogurt and stir again. Throughout the simmering process, season with salt, black pepper, and optional 1 teaspoon of brown sugar for taste.
  • Upon reaching 30 minutes of simmering, add 1 teaspoon of fenugreek leaves (kasuri methi) and a handful of chopped coriander leaves, gently stirring to combine. Allow it to simmer for an additional 5 minutes or until the chicken is fully cooked and tender.
  • Serve this delicious Pakistani Chicken Curry with rice or naan bread. Enjoy!

Notes

  • You can use light cream or Greek yogurt if you don't have plain yogurt, but do not add brown sugar.
  • Tofu can replace meat if you prefer a vegetarian option.
  • If you prefer a milder curry, you can substitute paprika powder to achieve the desired red color for the stew.
  • Adding fenugreek leaves must be done last, together with coriander leaves, to avoid bitterness or an overwhelming aroma.
  • Add more water if the curry sauce is thick or if needed.

Nutrition

Serving: 4gCalories: 513kcalCarbohydrates: 51.6gProtein: 26.1gFat: 24gSaturated Fat: 5.7gCholesterol: 75mgSodium: 700mgPotassium: 1264mgFiber: 8.3gSugar: 29.4gCalcium: 157mgIron: 15mg
Keyword Chicken Salan, Pakistani Chicken Curry
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