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Pakistani Chicken Curry/ Murghi Ka Salan

Course Main Course
Cuisine Pakistani
Keyword Chicken, Curry, Main Course, Pakistani
Servings 4 Servings

Ingredients

  • 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

Garnish

  • Chopped cilantro
  • Whole green chilies

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add chicken into the curry, reduce heat to medium, cover, and simmer until the chicken is cooked through. Adjust seasoning as needed.

Recipe Notes

Measurements are in actual measuring spoons/cups and not eating utensils.