Dive into the comfort of a 30-Minute Pakistani-Style Chicken Curry (Chicken Ka Salan). This quick and flavorful dish brings together simple ingredients to create a delicious blend of flavors in no time.
WHAT IS CHICKEN CURRY (CHICKEN KA SALAN)?
30-Minute Pakistani-Style Chicken Curry (Chicken Ka Salan),s the ultimate comfort food in Pakistanis recipes. This Pakistani main dish recipe brings together chicken with a mix of whole and ground spices, drawing inspiration from the rich food traditions of North India and Pakistan. It's a hidden gem of comfort and a beloved favorite at Pakistani dinner tables.
It's one of those comfort that just scream home just like a plate of Chicken Biryani, a plate of Moong Masoor Dal and Basmati rice with a side of Shami Kabab.
WHY MAKE THIS RECIPE?
- It's easy and quick.
- It's delicious.
- Ultimate Pakistani comfort food.
WHICH CHICKEN CUT COMPLEMENTS THIS RECIPE PERFECTLY?
It's up to you and what you like best. You can go with a whole chicken, boneless options like chicken breast, or chicken quarters—whatever you prefer!
INGREDIENTS
- Tomato Puree- It involves combining tomatoes in a way that results in a velvety and even consistency.
- Chicken- As mentioned earlier, various cuts of chicken can be utilized. Personally, I find leg quarters to be my choice for this particular recipe.
HOW TO MAKE CHICKEN CURRY
Now add chicken.
Place the lid on the pot and let it cook.
Done and enjoy.
DIFFERENT VARIATION/ADDITIONS
The scope for diverse alterations and additions is boundless within this recipe. It has the potential to serve as your go-to "effortless cooking option."
- Vegetables- Similar to potatoes, eggplants, spinach, and even carrots, can be excellent inclusions. (Though I'm uncertain about the taste combination of eggplants and chicken, it's always worth experimenting.)
- Chickpeas- Incorporate various types of chickpeas.
- Eggs- Include a few eggs to introduce a valuable protein source.
WHAT TO DO WITH LEFTOVERS?
For this recipe, I cooked basmati rice and put it together like a chicken biryani, pairing it with this chicken curry. Don’t forget to add some kewra essence, some potatoes, and a bit of orange coloring to give it that authentic biryani vibe!
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Let's Make Chicken Curry (Chicken Ka Salan)!!!
30-Minute Pakistani-Style Chicken Curry (Chicken Ka Salan)
Ingredients
- 2 lbs chicken leg quarters
- ⅓ cup olive oil
- 1 green pepper finely chopped
- 4 tbsp ginger garlic paste
- 2 tbsp yogurt
- ½ cup water
Whole spices
- 1 tsp cumin seeds
- 5 black peppercorns
- 2 black cardamoms
- 4 green cardamoms
- 4 cloves
- ½ cinnamon stick
Powdered spices
- 1½ tsp kosher salt or as needed
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- ½ tsp Garam Masala powder
Tomato puree
- 2 tomatoes
Instructions
Let's make tomato puree
- Blend two tomatoes well and set aside.
Let's make Chicken Curry (Chicken Ka Salan)
- In a medium-size pot, on medium heat, add oil and let it heat up.
- Add whole spice and sauté it for 20 seconds.
- Then add onion and sauté that until it softens.
- Next add green pepper and mix.
- Add ginger garlic paste and mix for 30 seconds.
- Now add yogurt and mix it for 30 seconds.
- Add salt and powdered spices and mix well.
- Let it cook until everything comes together and the mixture is deep orange color.
- Now add the tomato puree that you made earlier.
- Mix everything well, let it cook for 2-3 minutes.
- Now add chicken and mix everything together for 5-6 minutes or until the chicken is no longer pink.
- Next place the lid on the pot and let it cook like that for 10-12 minutes or until there mixture comes in a curry form. (see video)
- Turn off the stove and you're done.
- Serve Immediately with a hot chapati.
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