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Chicken Curry Recipe (Pakistani Chicken Salan)

A traditional bone-in Chicken Curry Recipe (Pakistani Chicken Salan) is a classic comfort food enjoyed with rice or flatbread!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 people
Calories: 367 kcal
Course: Main Course
Cuisine: Indian , Pakistani

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

Instructions

    Cup of Yum
  1. Run the onions in a food processor to chop them very finely. (see notes)
  2. Heat the oil and saute the onions till they're medium brown.
  3. Add the garlic and 2 tablespoon of the crushed ginger and saute for 30 seconds.
  4. Add the chicken and roast till it's no longer pink, about five minutes.
  5. Add all of the spices and roast the mixture for another 10 minutes.
  6. Whip the yogurt till it's a smooth paste and start adding it to the chicken 2-3 tablespoon at a time. (see notes)
  7. Once all the yogurt has been incorporated, cook on high till ⅔ of the liquid in the pot evaporates.
  8. Add the remaining ginger and roast the chicken till you see the oil rise to the top.
  9. Add the water, cover the pot and bring the mixture to a boil.
  10. Once the water reaches a boil, reduce the heat and simmer until the chicken is cooked (about 10 minutes).
  11. Adjust the curry to the desired consistency and cook till the oil separates and forms a layer on top. (see notes)
  12. 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

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

% 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.