Chicken salan is a delicious Pakistani homestyle curry; my version uses bone-in leg pieces braised in a generously spiced, onion-heavy gravy.
This recipe will take you around an hour and 20 minutes to cook, but it is very easy, and it reheats beautifully, so you can prepare it in advance.
Simple Murgh Salan Curry
Many of the hundred-plus curry recipes on my website are built on my love of the British Indian/Pakistani/Bangladeshi curry house.
But some are based on dishes that are rarely seen when eating out, and dishes like my macher jhol, malai kofta, andhra chicken curry, and chanar dalna recipes are some of my favourites.
Chicken salan is another of these dishes; it is a simple Pakistani homestyle curry that translates as "chicken in gravy".
Yes, gravy means something very different to Bisto in this dish!
Unlike many of my curry recipes, this dish has a water-based sauce that is quite thin, but no less loaded with flavour.
Classic flavours like fennel, cumin, ajwain and fenugreek rule the roost, alongside garlic, ginger and chilli, of course!
My version is a slowly cooked chicken leg dish; it will take you close to an hour and a half to prepare and cook. But it is ideal for making in advance and reheating at a later date.
Frequently Asked Questions
Can I make this in advance?
Yes, this curry is ideal for making in advance. The flavours mellow and evolve when it is cooled and reheated.
It will sit in the fridge for 2-3 days and will freeze for up to 3 months.
Avoid adding the garam masala and fenugreek (the final step) until you reheat the curry.
Can I use chicken breast?
Yes, but be careful, chicken breast can overcook very quickly and become very dry.
I would make the sauce, without the chicken, and then add the chicken and braise it for 15-20 minutes at the end. Be sure to cut the chicken into large pieces.
Can I use green cardamom?
Yes, but the flavour profiles are different; green cardamom is sweeter and almost floral, whereas black cardamom is earthy and almost smoky.
If you are using green cardamom, add 3-4 pods.
A NOTE ON MUSTARD OIL!
Mustard oil is commonly used in Indian, Pakistani and Bangladeshi food. It is not permitted to be sold for use as food in the EU and in the US (I believe).
It has high levels of eurcic acid, which has been linked with increased lipid buildup in the heart.
However, it is easy to find in Indian/Pakistani stores, although it is labelled "Not for Internal Use".
It adds a fantastic flavour to some dishes, and I make the choice to use it. However, I use it infrequently and only in dishes where I think it makes a real difference.
Serving Suggestions
I have served my chicken salan curry with some plain basmati rice and my take on kachumber salad in the pictures on this page.
The plain rice soaks up all of that lovely gravy, and the salad offers bright and zingy flavours that contrast with the earthy curry perfectly.
If you wanted to do something a little extra with the rice, then a nice pilau rice would work wonderfully too.
Indian potato dishes also work very well with this "wet" curry. I prefer jeera aloo (cumin potatoes), but aloo methi (fenugreek potatoes) would work equally well.
If you want some bread with this curry, let's face it, flat breads with curry just work, then I would go for some homemade chapatis.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" heavy-based saucepan with a lid.
- Chopping board.
- Kitchen knife.
- Mini blender.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Pakistani Chicken Salan Curry Recipe
Ingredients
- 1 Medium-Large Onion 200g
- 4 Garlic Cloves
- 15 g Ginger ½ Thumb-Sized Piece
- 3 tablespoon Cooking Oil I like to use Mustard Oil *See FAQ's*
- 2 Chicken Legs Skinless
- 1 Medium Tomato 150g
- 1 Green Finger Chilli Pepper
- 1 Black Cardamom Pod
- 10 cm Cinnamon Bark 4" piece
- 1 teaspoon Cumin Seeds
- ½ teaspoon Fennel Seeds
- ¼ Tsp Ajwain (Carom) Seeds
- 12 Black Peppercorns
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Ground Turmeric
- ¾ teaspoon Salt
- 175 ml Water ¾ Cup
- 1 teaspoon Dried Fenugreek Leaves
- ½ teaspoon Garam Masala
- Fresh Coriander For Garnish
Instructions
- Peel and roughly chop the onion, then toss it into a mini blender.
- Bash the garlic cloves with the side of a knife, remove the papery skins and toss them into the mini blender.
- Peel and roughly chop the ginger and add it to the blender.
- Blitz to a smooth puree using as much water as required.
- Heat a 20cm or 8" saucepan over a medium heat, add the cooking oil, and when it is hot, add the onion puree. Cook for 12-15 minutes, stirring regularly.You are looking to drive off almost all of the moisture and for the onion to just start colouring up.
- If your chicken legs have the skin on, remove it and then cut them into two parts: thighs and drumsticks.
- Cut the tomato into a rough 1cm (just under ½") dice.
- Slit the green chilli pepper lengthways, keeping the stem in place.
- Place the cardamom pod on a chopping board and bash it with the side of the knife. You don't want to pulverise it, just crack it open a little.
- When the onion puree has begun to colour up, add the chicken and green chilli pepper, cook for 3-4 minutes, turning regularly.
- Throw in the tomato, cardamom pod, cinnamon bark, peppercorns, cumin, fennel and ajwain seeds. Followed by the chilli powder, coriander powder, turmeric and salt.Stir to combine and toast off the spices for a minute or two.
- Pour over the water, give everything another stir and cook over a low heat for 30-35 minutes.
- Remove the lid, turn up the heat to medium-high. Crush the dried fenugreek into the pan and sprinkle in the garam masala, and cook for a final 10-15 minutes to reduce the sauce a little.
- Serve with lots of fresh coriander.
