✨ Comprehensive Introduction of Chicken Salan
Chicken Salan is the heart of everyday Pakistani cuisine, a soulful curry made with bone-in chicken simmered in an onion-tomato masala until tender and infused with deep, warming spices. It’s comfort food at its finest, often cooked in every household, from weekday meals to casual dinners with guests.
This salan is neither too thick nor too runny, just the perfect “shorba” (gravy) to mop up with warm roti or spoon over basmati rice. No cream or fancy ingredients, just pantry staples transformed into something incredible with love and slow cooking.
Quick Recipe Overview of Chicken Salan
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Spice Level |
| 15 mins | 35 mins | 50 mins | 4–5 | Easy | Medium 🔥🔥 |
Ingredients of Chicken Salan
Main:
* One kilogram of bone-in chicken, sliced into medium-sized pieces
* 1/3 cup oil or ghee
* 2 medium onions, finely sliced
* 2 medium tomatoes, chopped
* 1 tbsp ginger-garlic paste
Spices:
* 1 tsp cumin seeds
* ½ tsp turmeric powder
* 1½ tsp red chili powder (adjust to taste)
* 1 tsp coriander powder
* Salt to taste
* ½ tsp garam masala (for garnish)
Optional:
* 2 green chilies (slit)
* Fresh coriander leaves (chopped)
* ½ tsp crushed fenugreek leaves (kasuri methi)
* 2½ cups water (adjust for desired gravy)
Detailed Instructions of Chicken Salan
1. Sauté the Onions
* Heat oil or ghee in a deep pot.
* Add cumin seeds, let them crackle, then add sliced onions.
* Sauté for ten to twelve minutes, or until soft and golden.
2. Add Aromatics
* Stir in ginger-garlic paste and cook for 1–2 minutes until the raw smell fades.
* Cook the chopped tomatoes for 5 to 7 minutes, or until they are tender and the oil separates.
* Use a spoon to mash the tomatoes for a smoother gravy base.
3. Spice It Up
* We required salt as taste and red chili, and the powder of coriander also needed turmeric.
* Keep heating the masala for two more minutes, stirring often.
4. Add Chicken
* Add chicken pieces and mix well to coat with masala.
* Sear the chicken on medium-high heat for 7–8 minutes until it changes color and absorbs the masala.
5. Simmer the Curry
* Pour in water depending on how thick you like the salan.
* Cover and simmer on low heat for 20–25 minutes until chicken is fully cooked and tender.
6. Final Flavor Boost
* Sprinkle garam masala, slit green chilies, and crushed fenugreek leaves.
* To improve aroma and add a little thickness, simmer uncovered for 5 minutes.
7. Garnish
* Top with fresh coriander leaves before serving.
Serving Suggestions
* Best served with fresh roti, naan, or basmati rice.
* Pair with cucumber raita or a side salad for a refreshing contrast.
* For added impact, include raw onion rings or a wedge of lemon.
Nutritional Info (Per Serving: Approx.)
| Nutrient | Amount |
| Calories | 320–380 kcal |
| Protein | 28g |
| Fat | 24g |
| Carbohydrates | 6–8g |
| Fiber | 2g |
| Sodium | Varies by salt |
Final Thoughts
Chicken Salan is that one dish you return to again and again comforting, flavorful, and adaptable. It’s a reminder of Mom’s kitchen, weekend family meals, and everything warm and familiar. Try it once, and it’ll become a staple in your weekly rotation.
