30-Minute Pakistani-Style Chicken Curry (Chicken Ka Salan)
30-Minute Pakistani-Style Chicken Curry (Chicken Ka Salan) a masterpiece that melds effortlessly with common ingredients.
Servings: 6 people
Calories: 179kcal
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.
Video
Nutrition
Serving: 1serving | Calories: 179kcal | Carbohydrates: 4g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 38mg | Potassium: 20mg | Fiber: 4g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2mg