Chicken Curry Recipe (Pakistani Chicken Salan)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
6 people
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Calories
367 kcal
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Course
Main Course
Chicken Curry Recipe (Pakistani Chicken Salan)
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A traditional bone-in Chicken Curry Recipe (Pakistani Chicken Salan) is a classic comfort food enjoyed with rice or flatbread!
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Ingredients
- 2 lb chicken (see notes)
- ½ cup avocado oil (see notes)
- 2 medium yellow onions
- 1 tablespoon garlic paste
- 4 tablespoon crushed ginger (see notes)
- 2 teaspoon salt
- 2 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 tsp coriander powder
- 1 cup yogurt
- 1 cup water
- ¼ cup cilantro
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Instructions
- Run the onions in a food processor to chop them very finely. (see notes)
- Heat the oil and saute the onions till they're medium brown.
- Add the garlic and 2 tablespoon of the crushed ginger and saute for 30 seconds.
- Add the chicken and roast till it's no longer pink, about five minutes.
- Add all of the spices and roast the mixture for another 10 minutes.
- Whip the yogurt till it's a smooth paste and start adding it to the chicken 2-3 tablespoon at a time. (see notes)
- Once all the yogurt has been incorporated, cook on high till ⅔ of the liquid in the pot evaporates.
- Add the remaining ginger and roast the chicken till you see the oil rise to the top.
- Add the water, cover the pot and bring the mixture to a boil.
- Once the water reaches a boil, reduce the heat and simmer until the chicken is cooked (about 10 minutes).
- Adjust the curry to the desired consistency and cook till the oil separates and forms a layer on top. (see notes)
- Turn the stove off, garnish the curry with the cilantro and serve.
Notes
- The chicken - I usually buy a whole bone-in chicken for this curry and set aside the neck and wings to use for chicken stock later. If you're using store-bought pieces, I recommend a mix of skinless drumsticks, thighs, and breasts.
- The oil - I use Avocado oil for most of my cooking due to its high smoke point. Alternate options are Canola, Vegetable, Sunflower, or Peanut oil.
- Ginger- Ginger is added to the curry at two different stages. In the beginning, it helps to create the base for the curry. But as it cooks for a prolonged period, it loses its fresh, pungent flavor. For this reason, I like to add half of it later for more depth of flavor.
- The onions - The most important part of this curry is its soupy consistency. In order to achieve this, the onions must be chopped fine in a food processor and then browned. If you don't have a food processor, chop them as fine as possible by hand and use an immersion blender later to smooth out the curry. This ensures that the gravy is smooth.
- The yogurt - The yogurt needs to be at room temperature and whipped until smooth. If it's cold and firmly set, it can curdle when added to the other hot ingredients. This is also why it should be added one tablespoon at a time. If it's added all at once, even at room temperature, it cools the temperature of all the other ingredients and stops the cooking process. The result is a curdled gravy texture.
- The final curry - Once the chicken is cooked, adjust the consistency of the curry according to your preference. If it's too thick, add some water, and if it seems too thin use high heat to help evaporate the excess liquid.
Nutrition Information
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Serving
1person
Calories
367kcal
(18%)
Carbohydrates
8g
(3%)
Protein
16g
(32%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
60mg
(20%)
Sodium
861mg
(36%)
Potassium
308mg
(9%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
386IU
(8%)
Vitamin C
5mg
(6%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 367kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 16g | 32% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 861mg | 36% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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