Despite all of the flavor-packed dishes that make up Pakistani cuisine, sometimes all you want is a homestyle Murghi ka salan (chicken curry).
A simple chicken curry that can be eaten with rice or roti/naan. It’s made with humble ingredients, and comes together quickly. It screams comfort and nearly every Pakistani family has their own recipe. This one is mine, and is loved by my children and myself.
Pakistani Chicken Curry/ Murghi Ka Salan
- 2 pounds skinless chicken, boneless or bone-in, cut into desired sizes
- ½ cup neutral flavored oil
- 2 medium onions, sliced
- 2 tablespoons yogurt
- 1 medium tomato, diced
- 1½ tablespoons ginger garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon red chili powder
- 4 green cardamoms
- 1 dried bay leaf
- Salt, to taste
- Chopped cilantro
- Whole green chilies
Heat oil in a large vessel over medium high heat. Add onions and cook until golden brown, stirring often. Once onions have turned golden, carefully transfer to a dish or container, add yogurt and tomatoes, and puree to a smooth consistency. Set aside.
In the same vessel, add chicken and ginger garlic paste. Cook over medium high heat until the chicken is no longer pink, about 5 minutes. Transfer the chicken to a separate dish and set aside.
To the remaining oil (add more if there is not enough), add coriander powder, red chili powder, cardamoms, bayleaf, and salt. Cook for a minute, adding a splash of water as needed if the spices are sticking to the bottom of the vessel.
Add onion and yogurt paste, and cook over medium high heat until the oil begins to separate, about 15 to 25 minutes. Add splashes of water as needed if the mixture is beginning to stick to the bottom of the vessel.
Add chicken into the curry, reduce heat to medium, cover, and simmer until the chicken is cooked through. Adjust seasoning as needed.
Measurements are in actual measuring spoons/cups and not eating utensils.
Recipe adapted from Karachi Chefs At Home.