Chicken Salan is a flavorful and comforting Pakistani curry made with tender chicken, aromatic spices, and a rich, silky gravy. It’s a staple in desi households, perfect for pairing with roti or rice. The secret lies in the slow-cooked masala, which deepens the flavor and enhances the dish. Whether you prefer a thick or soupy consistency, this recipe is versatile and easy to customize. Stay with us as we guide you through the perfect Chicken Salan, with tips to make it authentic and delicious!
Introduction to Salan Recipe Chicken
What is Chicken Salan?
Chicken Salan is a traditional Pakistani-style chicken curry known for its rich, spiced gravy. “Salan” refers to a curry or stew cooked with a blend of whole and ground spices, giving it a deep, aromatic flavor. The dish features tender chicken pieces simmered in a flavorful tomato and yogurt-based sauce, creating a balance of heat, tanginess, and warmth.
Unlike other curries, Chicken Salan is typically prepared with a generous amount of oil, which helps enhance the flavor and texture of the gravy. The dish can range from a thick masala-style curry to a more shorba (soupy) consistency, depending on personal preference.
Why is Chicken Salan a Staple in Pakistani Cuisine?
Pakistani cuisine is rich in flavors, heavily influenced by spices, slow cooking, and traditional cooking techniques. Chicken Salan is a beloved dish in most households due to its simplicity, versatility, and satisfying taste. Here’s why it holds a special place in Pakistani kitchens:
- Easy to Prepare: Chicken Salan requires basic pantry staples and straightforward cooking techniques, making it ideal for everyday meals.
- Flavorful and Aromatic: The use of whole spices like cumin, coriander, and garam masala gives it an irresistible fragrance and depth of taste.
- Versatile: It pairs well with various accompaniments like roti, naan, and rice, making it a go-to meal option.
- Comfort Food: A bowl of hot Chicken Salan with freshly made roti or rice is a comforting and satisfying meal, enjoyed by families across Pakistan.
Essential Ingredients for Chicken Salan
The secret to a delicious Chicken Salan lies in its ingredients. Each component plays a crucial role in building layers of flavor, giving the dish its signature taste and aroma. Below are the key ingredients you’ll need to make an authentic Pakistani Chicken Salan.
Chicken: Bone-In vs. Boneless
- Bone-in chicken is traditionally used because it adds more depth to the gravy as the bones release flavor while simmering.
- Boneless chicken can be used for a quicker version, but the salan might lack the richness that bone-in chicken provides.
Whole Spices – The Base of Aromatic Flavor
Using whole spices enhances the aroma and gives the salan a more authentic taste. These spices are typically tempered in oil at the beginning.
- Cumin seeds (Zeera): Adds warmth and earthiness.
- Coriander seeds (Sabut Dhania): Mildly citrusy and aromatic.
- Bay leaves (Tez Patta): Infuses a subtle, sweet fragrance.
- Cinnamon stick (Darchini): Adds a hint of warmth and sweetness.
- Black cardamom (Bari Elaichi): Gives a smoky, robust flavor.
- Cloves (Laung): Enhances the dish with a pungent, slightly sweet spice.
Ground Spices – The Key to Depth of Flavor
- Red chili powder: Provides heat and color.
- Turmeric (Haldi): Gives the curry a warm golden hue and mild bitterness.
- Coriander powder: Balances the spices with a slightly citrusy, nutty taste.
- Garam masala: A finishing spice blend that enhances the overall flavor.
- Salt: Essential for seasoning and balancing flavors.
Tomatoes – The Base of the Gravy
Fresh tomatoes are blended or chopped to create a rich, slightly tangy base. They break down while cooking, thickening the gravy and adding a natural sweetness that balances the heat from the spices. Some variations use tomato purée for a smoother consistency.
Yogurt – The Secret to a Rich, Creamy Gravy
Yogurt is a crucial ingredient that adds creaminess and balances the acidity of the tomatoes. It also helps tenderize the chicken, making it juicy and flavorful. To prevent curdling, whisk the yogurt before adding it to the pot.
Onions – The Foundation of Flavor
Finely sliced onions are sautéed until golden brown to form the base of the salan. They add depth, slight sweetness, and help thicken the gravy. The darker the onions, the deeper the flavor.
Garlic and Ginger – The Aromatic Boost
A paste of garlic and ginger is used to enhance the dish’s fragrance and add a punch of flavor. Freshly ground paste is preferred over store-bought for a more intense taste.
Green Chilies – Spice with Freshness
Slit green chilies are added for a fresh, sharp heat. They can be adjusted according to spice preference.
Oil – For the Signature Salan Texture
A good amount of oil is used in traditional Chicken Salan, helping the spices bloom and intensify their flavors. The key to an authentic salan is the “oil separation technique,” where the oil floats to the top, indicating the gravy is fully cooked.
Optional Add-Ons for Extra Flavor
- Fenugreek leaves (Kasuri Methi): Adds an earthy, slightly bitter aroma.
- Coconut or cashew paste: For a richer, creamier texture.
- Lemon juice: A splash at the end enhances freshness and brightness.
Choosing the Best Ingredients
For the most flavorful Chicken Salan, always use fresh, high-quality spices, ripe tomatoes, and fresh chicken. Homemade spice blends and pastes will elevate the taste compared to store-bought alternatives.
Step-by-Step Guide to Making Chicken Salan
Now that we’ve covered the essential ingredients, let’s dive into the process of making an authentic Pakistani Chicken Salan. Follow these step-by-step instructions to achieve a perfectly spiced, rich, and flavorful curry.
Step 1: Preparation – Getting Everything Ready
Before you start cooking, it’s best to have all your ingredients prepped and measured. This ensures a smooth cooking process.
Marinate the Chicken (Optional but Recommended)
In a bowl, mix the chicken with ½ teaspoon salt, ½ teaspoon turmeric, and 2 tablespoons yogurt. Let it sit for 20-30 minutes to enhance flavor and tenderness.
Prepare the Base Ingredients
- Slice onions finely (thin slices help them brown evenly).
- Chop or blend tomatoes into a smooth purée.
- Whisk yogurt to ensure a lump-free texture.
- Make garlic-ginger paste (freshly ground for the best aroma).
Step 2: Cooking the Base – Building the Flavor
Heat Oil and Temper the Whole Spices
In a heavy-bottomed pot or deep pan, heat ½ cup oil on medium heat. Add 1 teaspoon cumin seeds, 1 bay leaf, 2 cloves, 1 cinnamon stick, and 1 black cardamom. Let them sizzle for 30 seconds to release their aroma.
Sauté the Onions Until Golden Brown
Add 2 medium sliced onions and cook on medium heat, stirring occasionally. Fry until the onions turn deep golden brown (this step is crucial for a rich salan base). If the onions brown too quickly, lower the heat to prevent burning.
Add Garlic-Ginger Paste
Stir in 1 tablespoon garlic-ginger paste and sauté for 30 seconds until fragrant.
Step 3: Creating the Gravy – The Heart of the Salan
Add Ground Spices and Tomatoes
Add 1 teaspoon red chili powder, ½ teaspoon turmeric, and 1 teaspoon coriander powder. Stir well and cook for 20-30 seconds to toast the spices. Pour in the blended tomatoes and ½ teaspoon salt. Cook until the tomatoes break down and the oil starts to separate (this takes about 8-10 minutes).
Incorporate Yogurt for a Creamy Texture
Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook for another 5 minutes until the oil starts separating again.
Step 4: Cooking the Chicken – Infusing the Flavors
Add the Chicken and Coat It with Masala
Increase the heat to medium-high and add the marinated (or plain) chicken. Stir well to coat each piece with the masala. Sear for 5-7 minutes until the chicken turns slightly golden and absorbs the flavors.
Simmer the Curry
Pour in 1-1.5 cups water (adjust based on desired consistency). Cover and let it simmer on low-medium heat for 20-25 minutes. Stir occasionally and check if the oil is rising to the top—this indicates the salan is properly cooked.
Check for Doneness
The chicken should be tender and fully cooked through. If the gravy is too thick, add a little water. If it’s too thin, cook uncovered for a few more minutes to reduce.
Step 5: Final Touches – Elevating the Flavor
Sprinkle Finishing Spices
Add ½ teaspoon garam masala for extra warmth and depth. Toss in 2-3 slit green chilies for a fresh spice kick.
Garnish and Rest
Turn off the heat and sprinkle chopped fresh coriander for a burst of freshness. Let the salan sit for 5-10 minutes before serving to let the flavors meld.
Step 6: Serve and Enjoy!
Serve hot with naan, roti, or steamed rice. Pair with a side of raita or a fresh salad for a complete meal.
Pro Tips for the Best Chicken Salan
- Oil Separation: The key to an authentic salan is when the oil rises to the top—it means the gravy is well-cooked.
- Slow Cooking: Cooking on low heat allows the flavors to develop deeply.
- Adjusting Spice Level: Reduce chili powder for a milder taste, or add more green chilies for extra heat.
- Consistency Control: Add more water for a shorba-style curry or let it cook down for a thicker gravy.
Using Kitchen Tools for the Perfect Salan
The right kitchen tools can make a big difference in achieving the perfect texture and flavor for Chicken Salan. Whether it’s blending the masala smoothly or ensuring even cooking, using the right equipment can help simplify the process and enhance the final dish. Below, we’ll discuss different tools and their impact on making Chicken Salan.
Immersion Blender vs. Regular Blender – Which One to Use?
A smooth, well-cooked masala is the heart of a good Chicken Salan. Blending the onions and tomatoes properly ensures a silky, well-integrated gravy.
Immersion Blender (Hand Blender) – Best for Convenience
An immersion blender allows you to blend the masala directly in the pot without transferring it to another container. This reduces mess and makes the process quicker. Best for achieving a smooth and uniform texture in the gravy. Convenient for quick blending without extra dishes. Helps break down onions and tomatoes faster while cooking. Ideal if you prefer a thicker, richer gravy with no tomato chunks.
How to Use It?
Once your onions are golden brown and your tomatoes are softened, turn off the heat. Use an immersion blender to blend the mixture into a smooth paste. Turn the heat back on and continue cooking the masala.
Regular Blender – Best for a Super Smooth Gravy
A countertop blender or food processor can be used to blend the masala separately before adding it back to the pot. This is useful if you prefer a completely smooth, restaurant-style gravy. Gives the smoothest consistency. Helps achieve a restaurant-like texture. Useful for large batches of salan.
How to Use It?
After frying the onions and cooking the tomatoes, let the mixture cool slightly. Transfer it to a blender and blend until smooth. Pour it back into the pan and continue cooking.
Caution:
Never blend hot liquids in a regular blender without allowing them to cool slightly. The steam buildup can cause the lid to pop off, creating a mess or even burns.
Food Processor – For Efficient Chopping and Grinding
A food processor can speed up ingredient preparation, making it easier to chop onions, blend tomatoes, and grind spices.
- Chopping Onions Quickly: If you want finely chopped onions without hand-cutting, a food processor can save time.
- Blending Tomatoes: Instead of manually pureeing tomatoes, a food processor gives a quick and even consistency.
- Grinding Fresh Spices: Freshly ground spices release more aroma and depth of flavor compared to pre-ground versions.
Pressure Cooker – For Faster Cooking
If you’re short on time, a pressure cooker or Instant Pot can help cook Chicken Salan much faster while still infusing deep flavors. Reduces cooking time by half compared to traditional stovetop simmering. Helps the chicken absorb spices quickly. Great for busy weeknights or when making a large batch.
How to Use It?
Follow the same steps for sautéing onions, garlic, and tomatoes. Add the chicken, water, and spices. Secure the lid and cook for 10-12 minutes on medium pressure. Let the steam release naturally before opening.
Heavy-Bottomed Pot – The Traditional Method
If you want an authentic, slow-cooked Chicken Salan, using a heavy-bottomed pot (like a karahi, Dutch oven, or deep saucepan) is the best option. Ensures even heat distribution, preventing burning. Allows slow simmering for maximum flavor development. Helps achieve the oil separation technique for a true desi-style salan.
Wooden Spoon vs. Metal Spoon – Stirring Matters!
Wooden spoons are preferred because they don’t overheat and don’t scratch non-stick surfaces. Metal spoons can scrape the pan better but may cause food to stick if overused.
- Pro Tip: Stirring frequently prevents burning and ensures even cooking. Always deglaze the pan by scraping the bottom so no flavors are lost!
Which Tools Should You Choose?
- If you want convenience Use an immersion blender and food processor.
- If you want a restaurant style smooth gravy Use a regular blender.
- If you’re short on time Use a pressure cooker.
- If you prefer authentic, slow-cooked flavors Stick to a heavy-bottomed pot.
Variations and Additions to Chicken Salan
One of the best things about Chicken Salan is its versatility. While the classic version remains a favorite, you can experiment with different ingredients and techniques to create new flavors and textures. Whether you prefer a thicker gravy, a spicier kick, or a creamier texture, these variations will help you customize your Chicken Salan to your taste.
White Chicken Salan – A Creamy, Mild Variation
For those who prefer a less spicy, richer curry, White Chicken Salan is an excellent alternative. This variation eliminates tomatoes and uses a creamy yogurt-based sauce instead.
Key Differences:
- No red chili powder or tomatoes.
- Uses green chilies, yogurt, and cream for a mild yet flavorful curry.
- Often includes cashew or almond paste for extra richness.
How to Make It:
- Follow the same process for sautéing onions, garlic, and ginger.
- Use green chilies instead of red chili powder.
- Replace tomatoes with more yogurt and a splash of cream.
- Add ground cashews or almonds for a nutty, velvety texture.
Best Served With: Naan, paratha, or plain rice.
Spicy Chicken Salan – For Extra Heat Lovers
If you enjoy a fiery kick, this version turns up the heat with extra chilies and bold spices.
How to Make It Hotter:
Increase red chili powder or use Kashmiri red chilies for color and heat. Add extra green chilies (slit for more spice). Use black pepper and extra garam masala at the end for a punchy finish.
- Pro Tip: Balancing spice with lemon juice at the end enhances the flavor without making it overwhelming.
Dhaba-Style Chicken Salan – Street Food Style
This variation is inspired by the bold, rich flavors of Pakistani roadside dhabas (food stalls). The gravy is usually thicker and oilier, with a more intense spice profile.
What Makes It Special?
- Extra oil (helps bring out the flavors of the masala).
- Uses charcoal smoke infusion (dhungar method) for a smoky aroma.
- Includes more garam masala and black cardamom for deep, earthy flavors.
How to Achieve the Dhaba Taste:
- Follow the traditional cooking method but increase the oil slightly.
- Use freshly ground whole spices for a stronger aroma.
- Add a piece of burnt charcoal in a steel bowl, place it inside the pot, and pour a few drops of oil on it. Cover for 2 minutes to infuse smokiness.
Best Served With: Tandoori naan or butter roti.
Chicken Shorba – A More Soupy Consistency
For those who love extra gravy to soak up with naan or rice, a shorba-style Chicken Salan is perfect.
How to Make It More Soupy:
- Add more water or chicken broth to loosen the consistency.
- Reduce the amount of fried onions to prevent thickening.
- Simmer for an extra 10 minutes to blend flavors well.
Pro Tip: Adding a bit of fenugreek (Kasuri methi) enhances the aroma in this variation.
Boneless Chicken Salan – A Quick and Easy Version
If you’re short on time or prefer a lighter version, using boneless chicken makes the cooking process much faster.
How to Adjust the Recipe:
- Use boneless chicken breast or thighs (thighs remain juicier).
- Reduce cooking time to 15-20 minutes (since boneless cooks faster).
- Add less water to prevent the gravy from becoming too thin.
Best Served With: Chapati or plain boiled rice.
Chicken and Vegetable Salan – A Healthier Twist
Adding vegetables makes Chicken Salan more nutritious while enhancing its flavor.
Best Vegetables to Add:
- Potatoes: A classic addition that soaks up the spices beautifully.
- Bell Peppers: Adds a mild sweetness and color contrast.
- Spinach (Palak): Blends well for a healthier, earthy twist.
- Peas or Carrots: Lighter options that add subtle sweetness.
How to Incorporate Vegetables:
Add potatoes early in the cooking process so they soften properly. Stir in spinach or bell peppers in the last 5 minutes to keep them fresh and vibrant.
Best Served With: Zeera rice or roti.
Coconut Chicken Salan – A Unique, South Asian-Inspired Variation
For a richer, mildly sweet variation, coconut-based Chicken Salan is a great choice.
What’s Different?
- Uses coconut milk or coconut paste instead of yogurt.
- Has a subtle sweetness that balances the heat.
- Common in South Indian and Bengali cuisine but works well in Pakistani cooking too!
How to Make It:
- Follow the same cooking steps but skip yogurt and tomatoes.
- Instead, add ½ cup thick coconut milk after adding chicken.
- Cook until the oil separates, then garnish with fresh coriander.
Best Served With: Steamed basmati rice or coconut-infused roti.
How to Serve Chicken Salan
Serving Chicken Salan the right way enhances its flavors and makes the meal more enjoyable. Whether you’re preparing it for a casual family dinner or a festive gathering, pairing it with the right sides and garnishes can elevate your dining experience. Below are the best ways to serve Chicken Salan, including traditional accompaniments, garnishing tips, and modern serving ideas.
Best Sides to Serve with Chicken Salan
Traditional Breads – Perfect for Soaking Up the Gravy
Chicken Salan is best enjoyed with soft, fresh bread that can soak up the flavorful curry.
- Naan: A classic, fluffy bread that complements the rich salan gravy.
- Roti/Chapati: A lighter, whole-wheat option for a balanced meal.
- Paratha: A flaky, buttery choice for indulgent eating.
- Tandoori Roti: A crispier alternative, often found in dhabas.
Pro Tip: Brush naan or roti with butter or ghee for an extra layer of flavor.
Rice Varieties – For a Hearty Meal
Chicken Salan pairs beautifully with different types of rice dishes, making it a wholesome and satisfying meal.
- Plain Steamed Rice: Keeps the focus on the salan’s flavors.
- Zeera (Cumin) Rice: Adds a mild, fragrant touch.
- Basmati Rice: The long grains absorb the curry well.
- Garlic Butter Rice: A modern fusion option for extra richness.
Pro Tip: If serving with rice, make sure to adjust the salan consistency so it has enough gravy to coat the rice well.
Garnishing for Extra Flavor
Adding the right garnishes brings out the best in Chicken Salan by enhancing both the taste and appearance.
- Fresh Coriander (Cilantro): Adds freshness and color.
- Julienned Ginger: Gives a mild spice kick and balances the richness.
- Green Chilies: Enhances heat for spice lovers.
- Squeeze of Lemon Juice: Brightens up the flavors.
- Fried Onions: Adds a crispy texture and depth of flavor.
Pro Tip: Sprinkle garnishes just before serving to maintain their freshness and crunch.
Accompaniments for a Complete Meal
To make your Chicken Salan meal more enjoyable, serve it with complementary sides.
- Raita (Yogurt Dip): Cools down the spice and adds creaminess.
- Kachumber Salad: A simple mix of onions, cucumbers, and tomatoes for freshness.
- Pickles (Achar): Adds a tangy, spicy contrast.
- Papad (Crispy Lentil Crackers): Provides crunch to balance the soft texture of the curry.
Pro Tip: A cold lassi (yogurt drink) makes a great beverage pairing with Chicken Salan, especially on hot days!
Serving for Different Occasions
- Casual Family Dinner: Serve with simple naan or roti and raita for a comforting meal.
- Festive or Special Gathering: Pair with zeera rice, paratha, and multiple sides for an elaborate feast.
- Lunchbox or Meal Prep: Store in airtight containers and pair with steamed rice for an easy reheatable meal.
Pro Tip: Chicken Salan tastes even better the next day as the spices meld together! Store it in the refrigerator and reheat gently for enhanced flavor.
Expert Tips for the Perfect Chicken Salan
Making Chicken Salan is simple, but a few expert techniques can elevate the dish to restaurant-quality levels. From achieving the perfect gravy consistency to balancing spices, these pro tips will help you master the art of cooking this flavorful Pakistani curry.
Achieving the Perfect Gravy Consistency
The texture of Chicken Salan depends on how you cook the onion and tomato masala and how much liquid you add.
For a thick, rich gravy:
Cook the onions until deep golden brown before adding tomatoes. Blend the masala using an immersion blender for a smoother consistency. Simmer the curry on low heat for at least 15-20 minutes to develop depth of flavor.
For a thinner, soupy gravy (shorba-style):
Use more water or chicken broth (about 1 to 1.5 cups). Let the curry simmer with the lid partially covered to retain some moisture. Stir occasionally to prevent sticking and ensure even cooking.
For a restaurant-style silky texture:
Strain the cooked masala before adding chicken. Finish with a touch of cream or butter for a smooth finish.
How to Get the Right Flavor Balance
- Use freshly ground spices: Whole spices ground at home release more aroma.
- Balance the heat: If it’s too spicy, add a bit of yogurt or a splash of cream.
- Enhance umami: A small pinch of sugar or kasuri methi (dried fenugreek) rounds out the flavors.
- Adjust acidity: If the curry tastes flat, add a few drops of lemon juice or a pinch of amchur (dried mango powder) at the end.
The Oil Separation Technique (Bhoonai)
One of the key signs of a well-cooked Chicken Salan is when the oil separates from the gravy. This happens when the masala has been properly cooked, allowing the flavors to develop fully.
How to Achieve Oil Separation:
- Fry onions until deep golden brown.
- Cook tomatoes until soft and fully broken down.
- Keep stirring on medium-high heat until oil starts rising to the surface.
- If needed, add a splash of water and continue frying to intensify the masala flavor.
Common Mistake: If the gravy looks too pale or lacks depth, it means the masala hasn’t been cooked long enough!
Cooking Chicken the Right Way
- Use bone-in chicken for more flavor Bones release natural stock, enriching the gravy.
- Brown the chicken slightly before adding water This locks in juices and enhances taste.
- Cook on medium-low heat for at least 25-30 minutes This ensures the chicken is tender and absorbs the spices.
- For boneless chicken Reduce cooking time to 15-20 minutes to prevent dryness.
Pro Tip: Always cover the pot while simmering to keep the moisture locked in!
Using Yogurt the Right Way
Yogurt is a key ingredient in Chicken Salan, adding richness and slight tanginess. However, if not used properly, it can curdle and create a grainy texture.
How to Prevent Yogurt from Curdling:
- Use room temperature yogurt instead of cold.
- Whisk it well before adding.
- Stir continuously while adding it to the hot masala to ensure even mixing.
- Cook on low heat immediately after adding yogurt to prevent splitting.
Alternative: If you prefer a tangier taste, you can replace yogurt with tomato puree and a squeeze of lemon juice at the end.
Enhancing Aroma with Whole Spices
Whole spices add depth and fragrance to Chicken Salan. Frying them at the beginning releases their essential oils, giving the curry a more robust flavor.
Essential Whole Spices to Use:
- Bay leaves (Tez patta) Adds a subtle earthiness.
- Black cardamom (Kali elaichi) Gives a smoky aroma.
- Cinnamon stick (Dalchini) Adds warmth.
- Cumin seeds (Zeera) Enhances nuttiness.
- Cloves (Laung) & Black peppercorns Provides a spicy undertone.
🔹 Pro Tip: Remove bay leaves and cardamom before serving for a smoother texture.
Common Mistakes to Avoid
- Not frying onions enough: Leads to a bland, watery gravy. Always cook until golden brown!
- Adding too much water too early: Makes the curry thin and weak in flavor. Add water gradually.
- Skipping the bhoonai step: Without properly frying the masala, the curry will lack depth.
- Using store-bought ground spices only: Freshly ground whole spices give the best taste.
- Rushing the cooking process: Slow cooking helps develop rich flavors. Be patient!
Conclusion
Chicken Salan is a classic Pakistani dish that offers endless possibilities for customization. Whether you prefer it spicy, creamy, dhaba-style, or with unique additions like potatoes, lentils, or coconut, this versatile curry can be tailored to suit every taste. By following expert tips, balancing flavors, and experimenting with different variations, you can create a delicious, aromatic Chicken Salan that is perfect for any occasion. Serve it with steaming basmati rice, naan, or roti, and enjoy a comforting, home-cooked meal full of rich, traditional flavors. Happy cooking!
FAQS
Salan Recipe Chicken
Ingredients
- ½ cup 125 ml oil
- 1 medium 110 g onion finely diced
- 2 240 g tomatoes halved
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2-2.5 teaspoon salt or to taste
- 2 teaspoon paprika or Kashmiri red chilli powder essential for the colour
- 1 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 2 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 bay leaf
- 2 whole cloves
- 10 whole black peppercorns
- 1 green cardamom
- 1 teaspoon chilli powder please taste before adding this and adjust as per your spice preference
- 1 medium chicken bone in, curry-cut into approx 12-14 pieces (approximately 800g or 1.7lb)
- chopped coriander or dried fenugreek to garnish
- ½ teaspoon garam masala
Instructions
- Heat the oil in a deep pot
- Add in the diced onions. Cook these on a medium high heat till the onions become translucent and begin to brown lightly on the edges,
- Add the halved tomatoes and a splash of water. Cover and steam this on low for about 5 minutes, lid on. Once the 5 minutes are up, the skin should slip off the tomatoes easily. Remove and discard.
- Turn the heat up, add the garlic, ginger and all the spices and dry out the masala, stirring constantly. Use your spoon to mash the onions and tomatoes as you stir. Alternatively, you can blend these to get a super smooth masala fast.
- Once the masala is super dry, the oil begins to separate at the edges and the masala begins to catch at the bottom of the pot, add the chicken.
- Sauté the chicken on high heat, again stirring constantly, until the chicken changes colour and no longer remains pink.
- Add 2.5 cups of water. Bring to a boil, then cover and simmer on low for half an hour.
- Once the chicken is cooked through, stir in the garam masala and coriander/dried fenugreek.