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    Mirchi Tales » Recipes » Murghi ka Salan | Chicken Curry with Onion and Tomatoes

    Murghi ka Salan | Chicken Curry with Onion and Tomatoes

    Published: Nov 19, 2017 by Kiran

    Jump to Recipe Print Recipe

    Chicken Curry or Murghi ka salan is a staple at the Pakistani dinner table. This particular version is made with a base of onions and tomatoes.

    Chicken Curry, Chicken ka Salan or well Murghi ka Salan if we are talking about proper translations is a dinner staple of the Pakistani household. The salan or gravy / curry in English is eaten with rice or roti. It can consist of any meat but with health problems on the rise these days chicken has become far more popular. Compared to red meat it also cooks in less time while being cheaper.

    The main ingredients used to make a chicken ka salan are:

    Whole spices / sabit garam masala:

    Pakistani cooking starts off with cooking whole spices like cumin seeds, black peppercorn, cinnamon, black cardamom, green cardamom, cloves, bayleaf and more. These are dry roasted or added in hot oil to release their delicious aroma and flavour. Once the aroma of the spices is obvious it is time to proceed with the recipe.

    Onions, tomatoes and/or yoghurt:

    The quantity and the way these three ingredients are cooked is the basis of the gravy or salan. It’s not required to add all three but at least one ingredient is necessary.

    Powdered spices:

    Flavour, aroma and spice. That’s what the Pakistani spice box is all about. Mostly it’s a combination of coriander, turmeric and red chili powder, but of course there are other spices like cumin, fennel seeds and more too.

    The finishing touch:

    Fresh coriander or sliced ginger. A dash of powdered garam masala or a sprinkle of kasuri methi (fenugreek leaves). Squeeze of lemon. That last layer of flavour before the dish is ready to eat.

    With so many ingredients to experiment with, all households have their version of this dinner staple. Here is one version that I am sharing. The first of many actually because you can’t have the same thing again and again. This is without yoghurt, and thus makes a thicker gravy, that is best enjoyed with naan and chapatti.

    Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 
     
    To keep updated with recipes, stories and so much more follow me on Facebook here, Instagram here and Twitter here
    Chicken Curry or Murghi ka salan is a staple at the Pakistani dinner table. This particular version is made with a base of onions and tomatoes, and is best served with roti.
    Print Recipe
    5 from 4 votes

    Murghi ka Salan | Chicken Curry with Onion and Tomatoes

    Murghi ka salan or Chicken Curry is a staple at the Pakistani dinner table. This particular version is made with a base of onions and tomatoes, and is best served with roti.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Dinner
    Cuisine: Pakistani
    Servings: 4 people
    Calories: 970kcal
    Author: Kiran

    Ingredients

    • 2 tablespoon oil

    Mixed whole spices or sabit garam masala

    • ½ teaspoon cumin
    • 1 bay leaf
    • 6 – 8 black peppercorns
    • 3 cloves
    • 1 black cardamom
    • 1 onion chopped
    • 2 teaspoon ginger garlic paste
    • 1-2 green chillies
    • ¼ teaspoon turmeric
    • ½ - 1 teaspoon red chilli powder
    • 1 teaspoon coriander powder
    • Salt to taste
    • 500 grams chicken with bone, cut into pieces
    • 1 tomato chopped
    • ½ teaspoon crushed coriander seeds
    • ½ teaspoon fenugreek leaves kasuri methi
    • ½ teaspoon garam masala
    • Coriander for garnish

    Instructions

    • In a saucepan, heat oil and add mixed whole spices. Saute for about 30 – 45 seconds, and then add onion. Saute and cook until the onion turns golden brown.
    • Add ginger-garlic paste and green chillies. Saute for a few seconds and then add turmeric powder, red chilli powder, coriander powder, and salt. Stir well for a minute.
    • Add chicken, and cook for a few minutes till colour changes from pink to white, and the chicken is coated in the spices.
    • Add tomatoes, and crushed coriander seeds. Cook the chicken for about 5 minutes, till the tomatoes soften. Add water (about ½ - 1 cup), and cover the lid. Cook the chicken till it is tender.
    • Once the chicken is cooked through, add fenugreek leaves, garam masala and coriander leaves. Stir through and then serve hot.

    Notes

    If more gravy is preferred, increase the quantity of onions and tomatoes, and add a little bit more water. 

    Nutrition

    Calories: 970kcal
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    Reader Interactions

    Comments

    1. Rukhsana says

      August 10, 2022 at 10:31 am

      5 stars
      I made it for the first time! Thumbs up!

      Reply
    2. Zoya says

      April 26, 2022 at 6:53 am

      5 stars
      I made this , it was super easy and so tasty my husband loved it! Thank you

      Reply
    3. Ben Moore says

      May 14, 2021 at 5:16 am

      5 stars
      I just made this tonight but doubled the amount of all the ingredients as I made 1KG of Chicken; I also added in a few carrots. Really nice recipe! Thanks so much! Was delicious 😊

      Reply
    4. Tasmiyah says

      May 25, 2018 at 12:14 am

      Scrumptious! Moo mein pani agaya! ?

      Reply
      • kiran says

        June 06, 2018 at 9:42 pm

        Thank you so much! 🙂

        Reply
    5. Awais says

      May 01, 2018 at 1:21 pm

      5 stars
      Excellant work done ....

      Reply

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    Welcome to my kitchen. Here you will find Pakistani and Indian recipes along with delicious tea time desserts. I am all about putting a modern twist to traditional South Asian recipes for the contemporary kitchen.

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