Chicken Salan Recipe
This authentic chicken salan recipe is a simple, one-pot recipe, made in the traditional North Indian / Pakistani style.
Equipment
Ingredients
- 1/2 cup Oil
- 1 Medium onion Diced
- 2 Small Tomatoes Diced
- 1 tsp Minced garlic
- 1 tsp Minced ginger
- 3 tsp Salt (or to taste)
- 3 tsp Kashmiri chili powder*
- 1 tsp Cumin seeds*
- 1 tsp Cumin powder*
- 2 tsp Coriander powder*
- 1/2 tsp Turmeric powder*
- 1 Bay leaf*
- 2 Cloves*
- 10 Whole black peppercorn*
- 1 Green cardamom*
- 800 g Chicken cut into pieces
- 1/2 tsp Garam masala*
- 2½ cup Water lukewarm
- Dried fenugreek leaves or fresh coriander leaves for garnishing
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
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