Chicken Salan Pakistani Recipe

If you are familiar with this curry, you will not know that you crave it until you are deprived of it. You can travel and taste delicious food from all over the world, but you need a delicious chicken salan Pakistani recipe to feel like you have really eaten.

If you are not familiar with it, this may be the curry chicken you have been looking for. It takes the essence of South Asian cooking while still remaining friendly. In addition, it does not contain heavy cream or coconut milk, so it is light and warm, and comfortable.

The difference between curry chicken and many other types of chicken is “soup” or “salan”, which means broth or curry. It has a thinner soup-like texture, so it is perfect for dipping kebabs or naan or eating rice.


  • 1 whole chicken (cut into 8 pieces)
  • 2 medium-sized onions (chopped)
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon salt or seasoning
  • 1 1/2 teaspoon red pepper powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon garam masala powder
  • 3 tomatoes(peeled and chopped)
  • 3 cups water
  • coriander leaves for garnish
  • 1/2 cup ghee or oil

How to Make Chicken Salan Pakistani Recipe

  1. Place a thick-bottomed frying pan on medium heat to melt the ghee (if oil is used, heat it for about 2 minutes)
  2. At the same time, use a blender or chopper to mix the onions into a paste
  3. Put this onion in the pan and fry until it starts to turn golden brown. The onion will start to darken and cook until dark brown. This will make the salan red. Don’t overcook or burn the onions as they will spoil the taste if they are too dark or burnt
  4. Now add ginger and garlic paste and continue to fry until it turns brown and fragrant
  5. Now add the chicken to the pot, you can add 1/4 cup of water to avoid scorching the masala. Fry the chicken until golden brown and partially cooked
  6. Now add the spices, salt, red pepper powder, turmeric powder, coriander powder, and garam masala powder, mix and continue frying at medium-high temperature-(this process is called bhuna)
  7. Now add the chopped tomatoes to the pot and close the lid. Turn the heat to medium to soften the tomatoes. Add a little water until the tomatoes are soft
  8. When the tomatoes are soft, continue to fry the chicken (bono) until you see the oil separates from the sauce
  9. Now add the remaining water to the pot and reduce the heat.
  10. Let it simmer for 20 minutes so cover the lid. You will see the oil float to the surface, indicating that the curry is ready
  11. Garnish with fresh chopped cilantro and serve with naan, pancake, basmati rice, and Kashuba salad.

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