Chicken Curry (Pakistani Chicken Salan)

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Chicken Curry (Pakistani Chicken Salan) is the ultimate Pakistani comfort food. Just four basic spices flavor bone-in chicken as it cooks in one pot for the perfect weeknight family dinner.

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Salan, which means "curry" or "gravy," is a cornerstone of Pakistani cuisine. The beauty of this recipe lies in the perfect balance of spices and the rich, complex gravy that develops during the cooking process.

Unlike other Pakistani curries, this chicken curry recipe delivers authentic flavor with a concise ingredient list and straightforward techniques. This delicious, meat-based curry, similar to aloo gosht or kofta curry, pairs perfectly with naan, basmati rice, or some raisin & pine nut pulao.

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Why you'll love this chicken curry
Ingredient notes
Substitutions & variations
Chicken Curry Video
Step-by-step instructions
Expert Tips
Recipe FAQS
Other chicken recipes you may like
Chicken Curry (Pakistani Chicken Salan)

Why you'll love this chicken curry

Nostalgic recipe: This chicken curry exudes the cozy, comfort food essence of mom's cooking. Whether you cook it as a weeknight dinner or for entertaining guests, it will give everyone a taste of home.
Weeknight friendly: This chicken curry recipe requires only four easy-to-source spices and is ready in under an hour.
Delicious and light meal: This chicken curry recipe is light and easy to digest, unlike many other rich curries, such as chicken korma, butter chicken, and chicken tikka masala.
Easy cleanup: This recipe requires virtually no chopping and cutting, and it's cooked in just one pot, making cleanup a breeze.

Ingredient notes

Chicken: A good chicken curry is only possible with bone-in chicken. You can cook many chicken recipes, such as my Hyderabadi-style chicken curry or chicken karahi, with any chicken, but this particular curry relies heavily on the bones for its flavor.
Cooking oil: Use any neutral cooking oil with a high smoke point, such as canola, peanut, or avocado oil.
Onions: The foundation of the gravy, finely chopped onions, is slowly caramelized to develop deep flavor and natural sweetness. Yellow onions are the preferred choice, with red onions serving as a suitable alternative.
Ginger: Freshly crushed ginger is key in this recipe. I don't recommend a paste.
Spices: Turmeric, coriander, red chili powder, and salt all contribute to the perfect spice blend that gives chicken salan its characteristic color and depth of flavor.
Yogurt: Adds creaminess and tang while helping to tenderize the chicken. Use full-fat plain yogurt for the best results.

Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.

Substitutions & variations

Add tomatoes: Use a combination of yogurt and tomatoes, or omit the yogurt and cook the chicken curry with only tomatoes to change up the flavor profile.
Change up the spices: Add some Kashmiri chilies, ground black pepper, and even a dash of garam masala for a more complex flavor profile.
Make a thicker gravy: Add more onion, reduce the amount of water, or cook for a longer time to achieve a more concentrated gravy that clings to the meat.

Chicken Curry Video

Step-by-step instructions

Onions and garlic being sauteed for a recipe.

Step 1: Heat the oil and saute the onions till they're medium brown. Then, add the garlic and saute for 30 seconds.

Chicken is being cooked in an onion and garlic base.

Step 2: Add the chicken and roast till it's no longer pink, about five minutes.

Pakistani chicken curry is being cooked.

Step 3: Add all the spices and roast the mixture for an additional 10 minutes.

Yogurt is being added to a chicken curry.

Step 4: Whip the yogurt until it forms a smooth paste, then add it to the chicken in 2-3 tablespoons increments. Once all the yogurt has been incorporated, cook on high until two-thirds of the liquid in the pot has evaporated.

Pakistani chicken salan simmering in a pot.

Step 5: Add the ginger and roast the chicken till you see the oil rise to the top. Then, 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.

Step 6: Adjust the chicken curry to the desired consistency and cook till the oil separates and forms a layer on top. Turn the stove off, garnish the curry with the cilantro, and serve.

Expert Tips

Brown the onions properly: Take your time with this crucial step. Properly caramelized the onions to create a flavorful foundation.
Bloom your spices: Adding spices to hot oil releases their essential oils, infusing the entire dish with their aroma. Make sure to add the spices as directed in the recipe card below.
Don't skimp on the oil: The crucial step in making chicken curry is the 'bhuna' step. This means slowly cooking the chicken with all the ingredients in a generous amount of oil. During this process, the meat absorbs the spices, developing rich flavors. The oil helps everything cook evenly and brings out the taste in the spices. You need enough oil for this to work right. If you're concerned about excessive oil, you can easily remove the excess from the top after cooking.
Don't rush the cooking process: Allow the chicken to simmer so the flavors can meld and the meat can become fork-tender.
Follow the yogurt rules: Anytime you add yogurt to a curry, use full-fat yogurt at room temperature. Whip it to a smooth, creamy consistency, and add it to the curry a little at a time. This allows the yogurt to adjust to the higher temperature of the curry slowly, preventing curdling.
Making the curry in bulk: For the best curry texture, you need super tiny onion pieces. A food processor works well for quickly chopping large quantities of onions. Don't have one? You can chop by hand, but you might need to use an immersion blender later to get the smooth consistency that makes curry taste amazing.

Recipe FAQS

What should I do if the yogurt curdles?

If your yogurt curdles despite all your efforts, remove the meat from the curry and blend it using an immersion or upright blender. Add the pureed liquid back to the pot with the chicken to reheat, garnish, and serve.

How do I store my leftovers?

Properly stored in an airtight container, chicken curry will keep for 3-4 days in the refrigerator or for up to 6 weeks in the freezer. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding a splash of water if necessary to restore the desired consistency.

Is there a way to use the leftover curry once the meat is done?

One option is to cook rice in the leftover chicken curry to make a pulao. Another family favorite is to add quartered potatoes and boiled eggs to the curry. Once the potatoes are cooked, add in some halved, boiled eggs. This is known as Aloo Anday Ka Salan (potato and egg curry), a delicious dish.