Chicken Ka Salan


Chicken Ka Salan Recipe

I know Karachi folks love Korma but Islamabadis love a simple chicken ka salan and if you try looking up the recipe you might find several versions that are just like the Korma.
This salan has a sort of a refreshing taste to it and has alot milder spices than a Korma.
Here’s what you do to make it:

1. Take 4 tablespoons of fried onions and add it to 3/4 of a cup of cold cooking oil (you could use vegetable, sunflower, avacado or grapeseed oil)

2. Let the fried onions sit in the cold oil for 5 mins. Then turn on the flame to a low heat and add 3-4 whole green chillies. Fry for 2 mins.

3. Add 1 teaspoons of ginger paste and 2 teaspoons of garlic paste. Fry for 3 mind on medium flame

4. Add 2 lbs of of whole chicken with bones, along with the following powdered spices:
2 tsp. Red chillie powder
1.5 tsp. Corriander powder
5 grinded down cloves
1 tsp. Cinnamon
1/2 tsp. Cardamom powder
Salt to taste
4-5 whole dry red chillies (optional)
And fry on medium heat for 6-9 mins.

5. Turn off heat

6. In a separate small saucepan, add 3 tomatoes (if using cherry tomatoes, use 12) with 1/4 of a cup water and boil on a high flame to make a quick purée. Purée is ready when water has evaporated and only tomato skin and pulp remain.
7. Add purée to the chicken along with 1/4 cup water and cook on medium heat for 5-10 mins.
8. When chicken is cooked and oil has separated, remove from heat.
9. Serve with Chapati or rice

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