Chicken Salan
Chicken Salan
Chicken salan is considered to be comfort food in Pakistan. Let me tell you: I was comforted after eating this chicken curry. The preparation is pretty straight forward. Cook down onions and tomatoes. Add the spices. Brown the chicken. Add water. Then simmer for 30 minutes. Unlike many of the curries that you are used to eating, the shorba(curry gravy) is thinner, more like a soup. Serve chicken salan with steamed rice and parathas.
Ingredients
- 1/2 cup vegetable oil
- 1 medium onion diced
- 2 Roma tomatoes cut in half
- 3 garlic cloves minced
- 1” ginger minced
- 3 tsp salt
- 2 tsp Kashmiri chili powder
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 bay leaf
- 2 whole cloves
- 10 black peppercorns
- 1 green cardamom pod
- 3 whole chicken legs drumsticks cut in half; thighs cut into 4 pieces
- 2 cups water
- 1/2 tsp garam masala
Garnish
- cilantro chopped
- red onion thinly sliced
Instructions
- Mix together all of the spices. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Add in the onions and sauté for 5 minutes.
- Place the tomatoes cut side down. Place a cover on the pan and cook for 5 minutes.
- Take off the cover. Remove the skins from the tomatoes.
- Add the garlic, ginger, and all of the spices. Mash the tomatoes with the back of a spoon.
- Cook the masala down for 5 minutes until most of the moisture has evaporated.
- Add in the chicken. Toss in the masala.
- Brown the chicken on all sides for 10 minutes in total.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Remove the cover and allow the sauce to thicken for 5 minutes. Stir in the garam masala.
- Garnish with chopped cilantro and red onion.
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