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.
Servings: 4 people
Calories: 970kcal
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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