Chicken Curry Recipe (Pakistani Chicken Salan) is a thin, light, and soupy gravy. This curry is the ultimate Pakistani comfort food. Cooked in one pot, using bone-in chicken and only four spices, it pairs perfectly with naan, basmati rice, or some raisin & pine nut pulao.
Salan, translated as curry or gravy in Pakistan's native Urdu, is also known as shorba. The name comes from the Arabic word "Shurbah, " which refers to a soup.
In Pakistan, the terms Shorba and Salan are used interchangeably to refer to any thin, soupy, meat-based curry, such as aloo gosht or kofta curry.
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Why you'll love this recipe
- Nostalgic recipe - This chicken curry recipe screams cozy, comfort food and mom's cooking. For many, it will be a reminder of home and family.
- You'll need only four spices - Four simple pantry staples are all you'll need for this chicken curry recipe.
- 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 clean up - This recipe requires virtually no chopping and cutting and just one pot for cooking, so cleanup is a breeze.
Ingredient notes
- Chicken - A good shorba is only possible with bone-in chicken like any other broth. Many chicken recipes, such as my Hyderabadi-style chicken curry or chicken karahi, can be made 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.
- Onions - Yellow onions, finely chopped, are best for this recipe, with red onions being a good backup option.
- Ginger - Freshly crushed ginger, added at two different stages, is key in this recipe.
- The yogurt - Use full-fat yogurt at room temperature for best results.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Add some tomatoes - You can try the chicken curry recipe with yogurt and tomatoes or omit the yogurt and cook it with tomatoes.
- Use different spices - Add some garam masala, Kashmiri chilies, fenugreek, or ground black pepper for a more complex flavor for your curry.
Step-by-step instructions
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- First step - Preheat the cooking oil and brown the onions to a light brown.
- Second step - Add the garlic paste and half of the ginger paste and saute for 30 seconds to allow them to bloom.
- Third step - Add the chicken and roast it until you can no longer see any pink, about 5 minutes. This seals in the meat juices, making it more succulent.
- Fourth step - Add the spices and roast everything for another 10 minutes. This helps roast the spices and chicken while also breaking down the onions for a smooth curry.
- Fifth Step - Start adding the whipped yogurt a few tablespoons at a time. Make sure it's at room temperature to prevent it from curdling.
- Sixth Step - By the time the yogurt is incorporated, the chicken will have released a lot of water. Keep cooking the curry on high to allow it to evaporate.
- Seventh step - After ⅔ of the liquid has evaporated, about 10 minutes, add in the ginger and start to saute the curry.
- Eighth step - Keep cooking on high and roast the mixture for another 10 minutes to ensure all the onions have dissolved and no pieces are floating in the curry.
- Ninth step - Once the oil rises to the top, it is a sign that you have a well-blended curry.
- Tenth step - Add 1 cup of water and bring the curry to a boil.
- Eleventh step - Reduce the heat to a simmer and cover the pot. Cook until the chicken is cooked, about 10 minutes.
- Twelfth step - Uncover, check the chicken, and adjust the gravy as needed. Add water to thin it out, or cook it on high to thicken it. Garnish with cilantro and serve.
Expert Tips
- Chop the onions in a food processor - To achieve the perfect consistency in the curry, the onions must be very finely chopped. I like to use my food processor to do this. If you don't have one, you can hand chop them, but you may need to use an immersion blender later to blend them.
- Don't skimp on the oil - The most important step in making this chicken curry recipe is the 'bhunna.' This term refers to roasting the chicken, along with all the other ingredients, to improve the flavor and consistency of the curry.
- 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 it to adjust to the higher temperature of the curry slowly, preventing curdling.
Recipe FAQS
What do I do if the yogurt gets curdled?
If your yogurt curdles despite all efforts, remove the meat from the curry and run it through the blender. Add it to the pot with the chicken to reheat, garnish and serve.
How do I store my leftovers?
Leftovers will last in the fridge for 2-3 days and in the freezer for up to 4 weeks.
Is there a way to use the leftover curry once the meat is done?
One option is to cook rice in the leftover curry to make a pulao. Another family favorite is to add quartered potatoes 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) and is delicious.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
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!
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Ingredients
- 2 lb chicken (see notes)
- ½ cup avocado oil (see notes)
- 2 medium yellow onions
- 1 tbsp garlic paste
- 4 tbsp crushed ginger (see notes)
- 2 tsp salt
- 2 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 cup yogurt
- 1 cup water
- ¼ cup cilantro
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 tbsp 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 tbsp 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
Serving: 1personCalories: 367kcalCarbohydrates: 8gProtein: 16gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 60mgSodium: 861mgPotassium: 308mgFiber: 1gSugar: 4gVitamin A: 386IUVitamin C: 5mgCalcium: 78mgIron: 1mg
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Sohaib
Easy to understand and cook. Thanks for this Nosheen!
Nosheen Babar
you're welcome Sohaib! Glad you liked it.