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a small cooking pot resting on a brown napkin is filled with a freshly cooked chicken curry recipe.
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5 from 1 vote

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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: authentic chicken curry, chicken curry recipe, chicken salan recipe, chicken shorba, murghi ka salan, pakistani chicken curry
Servings: 6 people
Calories: 367kcal

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: 1person | Calories: 367kcal | Carbohydrates: 8g | Protein: 16g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 861mg | Potassium: 308mg | Fiber: 1g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1mg