Authentic Chicken Salan Recipe

Authentic Chicken Salan Recipe

Here is an authentic chicken salan recipe that captures the essence of South Asian Cooking. This delicious, one-pot recipe is made in the traditional North Indian/Pakistani style.

chicken salan recipe in a white bowl with a spoon

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Chicken salan is also known as Chicken ka salan or murghi ka salan. This hearty dish is made by simmering the chicken in spice-filled aromatic curry or salan until cooked through.

Our chicken salan recipe is healthy, gluten-free, and dairy-free.

This delicious recipe has pretty easy-to-follow instructions. It is perfect for a beginner-level cook even though it has an extensive ingredient list.

The Indian and Pakistani chicken curry versions may vary a little but they are equally tasty and their essence remains the same. It is a total comfort food.

This recipe is a definite crowd-pleaser and will be your new family favorite in no time!

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Why I Love this Recipe

Here are some of the reasons I love this recipe :

  • Classic comfort food from Southeast Asia.
  • One pot meal makes – clean up easy.
  • The easy step-by-step instructions plus video makes this recipe easy to follow.
  • You can adjust the heat as per your spice level.
  • Chicken salan freezes beautifully and is ideal for meal prep.

What is Chicken Salan?

Chicken salan or chicken ka salan is an authentic Pakistani dish. A version of this dish is also made in Northern India.

It is different than a classic chicken curry as it has a thinner soup-like consistency. This makes it perfect for dipping roti or naan.

A distinct feature of this dish is that you can find a thin layer of oil on top of the curry. You might be tempted to use less oil than what the recipe calls for but I would advise against it if you are looking to make an authentic version of this dish.

You need the oil to brown the onions, sear the chicken pieces, and ensure the spices don’t stick and burn.


The Secret Behind a Good Shorba or Salan

Both salan or shorba are used interchangeably to refer to the gravy of the chicken salan dish.

The main difference between a lot of other basic chicken curry recipes like Chicken Chettinad and chicken salan is the consistency of its gravy. Chicken salan’s gravy is thinner and has an almost soup-like consistency.

chicken salan in a white bowl served with basmati rice

The shorba or salan needs to have a good body and color without it being too thick. The right consistency is based on the ratio of tomatoes and onions used. I used one medium onion and two medium tomatoes for around 800g of chicken.

The salan should always be smooth. Make sure to slice the onion and tomatoes into small pieces to get a smooth masala with no chunks.

If the tomatoes and onions do not break down enough while sauteing them with the spices, you can use a food processor* to get a smooth consistency.


Boneless or bone-in chicken

You can use either boneless or bone-in chicken for the chicken salan recipe. However, bone-in chicken is highly recommended as it imparts so much flavor, richness, and depth to the gravy.


Spices Used to make Chicken Salan

Like most Indian and Pakistani dishes, this curry uses a variety of whole and ground spices. This mix of spices used gives chicken salan its unique and complex flavor.

This chicken recipe calls for whole cloves, whole black peppercorns, cumin seeds, bay leaves, and green cardamom pods (or black cardamom).

I recommend using fresh whole spices whenever possible. They elevate the flavor and add fragrance to the dish. You can replace the whole spices with powder versions if you can’t find them.

Fresh whole spices or their powdered versions can be easily found in any Indian store near you. i have also provided Amazon links in the recipe card below, wherever possible.

chicken salan in a white bowl with a spoon with a side of white rice

I also used ground spices such as turmeric powder, garam masala, cumin powder, and coriander powder.

Kashmiri chili powder was used instead of regular chili powder in this recipe as it gives a wonderfully vibrant color. But you can use regular red chili powder as well.

For garnishing, I used dried fenugreek leaves (also called kasuri methi). Fresh coriander/cilantro leaves can also be used in its place.


Is Chicken Salan Hot?

Though the chicken salan recipe has a variety of spices, this dish is not very spicy. Most of the spices used in the dish just add a wonderful flavor without much heat.

chicken salan served with rice on a black plate

However, if you are still concerned about the heat in this dish, you can reduce or even omit the black peppercorns used in this recipe

I would also recommend using Kashmiri chili powder instead of red chili powder. Tt has less heat but more flavor and color.


Ingredients and Alternatives to Make Chicken Salan

Most of the ingredients used to make chicken salan are basic ingredients used commonly in South East Asian cooking.

Oil – Use any vegetable oil you have. Oil is needed to brown the onions, sear the chicken, and also make sure that the spices don’t burn or stick to the bottom of the pot.

Onion – I used fresh onion for this recipe. But fried onion can also be used. This will reduce your prep time and cooking time as you do not need to cut or fry them!

Traditional Southeast Asian dishes usually use red onions in their dish. However for this recipe, either red or white onion would work. I would avoid using yellow onions as they have an underlying sweet tinge.

Tomatoes – Fresh Roma tomatoes were used in this recipe. You can use vine tomatoes or even crushed canned tomatoes.

Minced ginger and garlic cloves – Freshly minced ginger and garlic were used in this recipe. You can substitute it with store-bought ginger garlic paste* which is made with equal parts of crushed ginger and garlic.

Ginger garlic paste is commonly used in both Indian and Pakistani cuisine.

chicken salan recipe in a white bowl with a spoon

Chicken – Traditionally this recipe is made with whole, skinless chicken, cut into smaller pieces.

Boneless chicken can be used to make this recipe but I recommend using a mix of bone-in thighs, drumsticks, and chicken breasts to get the best flavors and a good curry.

Whole spices – We use whole black pepper, cloves, bay leaf, cumin seeds, and cardamom. The whole spices are the base for the aromatics.

Ground spices – coriander powder, cumin powder, Kashmiri chili powder (or use regular chili powder), turmeric, and garam masala are the ground spices used in this curry.

Others – salt, fenugreek leaves, or coriander leaves (optional, for garnishing)


How to make the perfect Chicken Salan

Fry Onions

Heat oil in a deep pan. Add your diced onion to it. Cook it on medium heat till they become translucent.

Cook Tomatoes

Next, add cut tomatoes and cook for 5 min on low heat.

Add spices

Turn up the heat and add minced ginger and garlic. Cook them long enough to release the aroma. This is the base of the chicken salan.

Then add salt and all the spices except garam masala. Stir constantly to mix all the spices with the oil, tomatoes, and onion. This cooking technique of blooming the spices in hot oil is called bhuna.

We cook the tomatoes down to a paste until all the onion, tomato, and spices combine and become cohesive.

Stir constantly to mix all the spices with the tomatoes and onion. Also, mash the onions and tomatoes as you stir.

Cook chicken

Add chicken, once the masala dries out and the oil begins to separate from the edges. Cook the chicken on high heat while stirring occasionally. Once the texture of the chicken changes and you can no longer see the pink color, add water.

I would recommend adding lukewarm water. Bring it to a boil. Then cover and simmer for half an hour.

You can check if the chicken is cooked thoroughly using an instant-read thermometer*. Chicken is safe to eat when its inside temperature reaches 165 F.

At this point, you can also taste and adjust your salt.

Garnish

Stir in the garam masala once the chicken is cooked. Top it off with dried fenugreek leaves or fresh coriander/cilantro leaves.

Let the dish rest for a few minutes before serving it warm!

chicken salan served with basmati rice

Oil in Chicken Salan

A layer of oil on top of the chicken salan is the distinct feature of this recipe. So you cannot make this recipe with less oil or the flavor of the spices will not be as robust.

But once your chicken salan is cooked, you can drain off the excess oil by tilting and pouring it out. Another way is to use a paper towel to gently soak up the excess oil.


Chicken Salan Recipe Variations

You can upgrade this recipe and make it your own by adding additional ingredients. This recipe can act as a base. Once you’ve mastered the recipe feel free to add additional ingredients to make the dish more complex and interesting like:

  • Diced Potato
  • Green Peas
  • Chickpeas
  • Paneer
  • Cubed pumpkin

Make sure to add these add-ons based on how long they would need to be cooked.

For example, the potatoes would be added at the same time as you add the chicken as they take some time to cook. Whereas the frozen peas need to add just a few minutes before garnishing the dish.


What to Serve with Chicken Salan?

Chicken salan pairs well with rice dishes such as plain basmati rice, jeera rice, and pulao. It can also be served with any Indian flatbread like naan, roti, parotta, or phulka.


Storing Chicken Salan

Chicken salan can be stored in the refrigerator for 3-4 days. Reheat in the microwave or pan till it is heated through before serving.

Chicken salan is also very freezer friendly. If you plan on freezing the curry as part of meal prep, omit adding water at the end of the recipe. Freeze the thick curry as it is, once it has cooled down to room temperature.

I would suggest pre-portioning the curry before freezing so you can have as much as you want each time without having to thaw the whole curry. You can freeze it for 2-3 months.

To thaw chicken salan, add the pre-portioned frozen curry, directly into the pot. Then add the water that you didn’t add last time. Let it simmer for about 15 to 20 minutes while stirring occasionally


What to do with Leftover Chicken ka Salan

  • You can add chicken salan gravy to rice dishes such as pulav to flavor it.
  • Leftover gravy can be used to make aloo salan (potato salan).
  • Shred the leftover chicken and make sandwiches, wraps, or salads.
  • Unshredded chicken can be added to pasta dishes like the Asiago Tortelloni Pasta.

Tips to make the perfect Chicken Salan

  • Fresh ingredients and whole spices will give the best flavor for this recipe
  • Take time to add each ingredient one at a time.
  • Make sure the onions have turned translucent before proceeding to the next step. This step can take a while.
  • Maintain the temperature as mentioned in different steps of the recipe.
  • To make this dish even heartier, add potatoes, chickpeas, or peas.
  • It is recommended to use Bone-in chicken as the fat gives the gravy a rich flavor.
  • Taste chicken salan as it cooks and adjust the seasoning as per your taste.
  • Once chicken salan is cooked, let it rest for a few minutes before serving. This allows the flavors to settle.

LOOKING FOR MORE CHICKEN RECIPES??

Here are some of my favorite ones, that I am sure you would love –

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chicken salan served in white bowl

Chicken Salan Recipe

Akshita
This authentic chicken salan recipe is a simple, one-pot recipe, made in the traditional North Indian / Pakistani style.
5 from 4 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course dinner, lunch
Cuisine Indian, Pakistani
Servings 4 Servings
Calories 589 kcal

Equipment

Ingredients
  

Instructions
 

  • Heat oil in a deep pan and add the onion.
  • Cook in medium high heat till the onion turns translucent.
  • Add in the tomatoes and cook for 5 minutes.
  • Turn up the heat. Add ginger, garlic, salt and the remaining spices except garam masala.
  • Stir constantly and mash in the tomatoes as you stir.
  • Once the masala dries out and oil begins to separate from the edges, add the chicken.
  • Cook no high heat and stir occasionally.
  • Once the chicken is just cooked, add lukewarm water and bring it to a boil.
  • Cover and simmer for half an hour.
  • Stir in the garam masala.
  • Garnish with dried fenugreek or coriander/cilantro leaves.

Video

Notes

STORING CHICKEN SALAN
Chicken salan can be stored in the refrigerator for 3-4 days. Reheat in the microwave or pan till it is heated through before serving.
If you plan on freezing the curry as part of meal prep, omit adding water at the end of the recipe and freeze the thick curry as it is, once it has cooled down to room temperature. You can freeze it for 2-3 months.
To thaw chicken salan, add the pre-portioned frozen curry, directly into the pot. Then add the water that you didn’t add last time. Let it simmer for about 15 to 20 minutes while stirring occasionally.
TIPS
  • Fresh ingredients and whole spices will give the best flavor for this recipe
  • Take time to add each ingredient one at a time.
  • Make sure the onions have turned translucent before proceeding to the next step. This step can take a while.
  • Maintain the temperature as mentioned in different steps of the recipe.
  • To make this dish even heartier, add potatoes, chickpeas, or peas.
  • It is recommended to use Bone-in chicken as the fat gives the gravy a rich flavor.
  • Taste chicken salan as it cooks and adjust the seasoning as per your taste.
  • Once chicken salan is cooked, let it rest for a few minutes before serving. This allows the flavors to settle.

Nutrition

Calories: 589kcalCarbohydrates: 8gProtein: 39gFat: 45gSaturated Fat: 11gSodium: 686mgFiber: 3gSugar: 3gVitamin C: 12mgIron: 4mg
Keyword chicken, Chicken salan, curry
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chicken salan in a white bowl and a side of basmati rice.

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About the Author

akshita and mihdun of sugar spice n everything nice

Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.

Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!

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6 thoughts on “Authentic Chicken Salan Recipe”

  1. Gabriela Herrera

    5 stars
    I love the spices and seasoning in this recipe do you think I can replace the chicken with lentils or chickpeas?

    1. Oh yeah absolutely! There is a vegetarian recipe with the same spices called Mirchi Salan where the chicken is replaced with Mirchi (Green chili) 🙂

  2. 5 stars
    This recipe sounds so yummy. It doesn’t look hard to make either. Thank you for sharing.

    Pastor Natalie
    Letstakeamoment.com

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