Pakistani Curry Chicken Salan
How to make Chicken Salan. Our easy Pakistani Curry features tender thighs smothered in a spicy masala gravy sauce. Garnish with cilantro.
Servings: 6
Calories: 446kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Large Skillet
- Wooden spoon or spatula
- Food processor
- baking sheet
Ingredients
- 4 tbsp Canola Oil
- 1 Large Red Onion chopped
- 1/2 inch Ginger peeled and minced
- 1 Garlic Clove crushed
- 2 Green Chilies finely chopped
- 14 oz Canned Diced Tomatoes
- 1 tsp Tomato Paste
- Kosher Salt
- 1 tsp Red Chili Powder
- 1/4 tsp Ground Turmeric
- 1 kg Bone in Skin on Chicken Thighs
- 1/2 cup Water
Ground Spices
- 1 tsp Cumin Seeds
- 4 Green Cardamom Pods
- 1 Bay Leaf
- 1 tsp Coriander Seeds
Garnish
- 1/4 cup Cilantro
Instructions
- Ground Spices: grind all the spices in a food processor and set aside.
- Heat the oil in a nonstick skillet over medium heat. When hot, place the chicken thighs skin side down and cook for 5-6 minutes until golden brown. Flip the chicken and cook for an additional 4 minutes. Once chicken is cooked remove from the pan and let rest on a baking sheet.
- Add the onions to the hot pan and cook for 8-10 minutes until golden. Add the ginger, garlic, green chiles and cook for 30 seconds. Add the ground spices, reserving a teaspoon of the spices to garnish. Cook for 10-15 minutes until everything is caramelized.
- Add the tomatoes, tomato paste, salt, chili, and turmeric then turn the heat to medium and stir fry. Cook for 20 minutes until you achieve a thick, rich sauce.
- Turn off the heat, let the tomato mixture cool, then blitz in a blender until smooth. Add 5-6 tablespoons of water to ensure the sauce isn't too thick. Return to the pan, add the cooked chicken thighs and 1/4 cup of water and increase the heat to medium-high. Cook until you start to see the oil separate from the sauce, about 3-4 minutes.
- Garnish with chopped cilantro and a sprinkle of the reserved spice blend. Serve with basmati rice, chapati or fresh salad.
Nutrition
Calories: 446kcal | Carbohydrates: 7g | Protein: 30.7g | Fat: 34.6g | Saturated Fat: 8.1g | Cholesterol: 139mg | Sodium: 136mg | Potassium: 271mg | Fiber: 1.9g | Sugar: 3.5g | Calcium: 51mg | Iron: 2mg
