Ahhhh, the classic Pakistani Chicken Salan. This is one of those dishes that will scream simple comforts to anyone who has grown up eating Pakistani food.
It comes under the highly ranks of those nostalgic dishes that take you back in time.
Chicken salan is just so pure and warming, a simple and satisfying hug in a bowl. It's pretty straightforward to make with a few basic ingredients we all probably have on hand if we cook Desi food on the regular. While it requires a few additional whole spices to elevate the curry, they are completely optional - though highly recommended!
The Art of Making a Good Chicken Shorba
Shorba refers to the gravy/soup of the curry. A good gravy is essential to get the right feel and flavour for your curry.
I've talked about getting that elusive shorba consistency before on my Aloo Anday recipe. The trick is to get a good balance between having a shorba with body and colour without making it too thick and gloopy.
In summary, you need to get the quantity and ratio of tomatoes and onion correct (hint: you don't need a lot!) and also you need to ensure your masala is smooth and jammy with no large chunks before you add in your chicken (hello, heavy bhun-ing and/or blender!).
For this recipe, I've used one medium onion and two small tomatoes for a medium sized chicken. I personally find this ratio perfect to create the kind of consistency I enjoy. This is the same ratio I use in my aforementioned Aloo Anday recipe. Additionally, you can use this spiced onion and tomato base for any kind of shorba you'd like to experiment with!
How To Make Chicken Salan
Here's a quick pictorial step-by-step of how we're going to make this Chicken Salan before I share the recipe. All the quantities are shared at the bottom!
- We start by heating some oil in a deep pot and adding in our onion. This should be finely diced, because we want the onions to melt/disintigrate/dissolve into the curry sauce. Larger pieces of onions makes that harder to happen, so finely diced all the way. Get those onions lightly golden, careful not to burn or brown unevenly.
- Add your tomatoes, cut into halves, straight side facing down. I like doing this because after a few minutes on the heat, the skin will melt off by itself and you can discard it, leaving you with a smoother base. Add a splash of water alongside the tomatoes, put the lid on and allow this to 'steam' for 5 minutes, until the tomato skin softens and slips off.
- Once the skin is off, add in minced ginger, garlic and all your spices, turn the heat to high and stir constantly. Particularly, you want to help the onions and tomatoes to meld together, break down and become a thick paste. If you're in a rush, feel free to whizz this in a blender.
- Once the paste is looking dark, glossy and the oil has risen to the top/separated around the edges as shown in the pictures, you're ready for the next step.
- Add the chicken in and sauté it in the oil/paste. This is a very important part of this recipe, you want to really take your time here and allow the chicken to fry in the thick paste and oil, until it no longer remains pink.
- Proceed to add water, bring to a boil, then lower the heat and cover. Cook for half an hour, until the chicken is tender.
- Finish off the Chicken Salan with some garam masala and your garnish of choice - either fresh coriander or dried fenugreek. Serve with rice or roti!
Add-ons To Upgrade This Chicken Salan!
This recipe is a perfect base to add in additional bits and bobs your family might enjoy. For example:
- potatoes
- peas
- chickpeas
- any kind of lentils or beans, such as kidney beans
- boiled egg
- cubed pumpkin or butternut squash - a delicious combination I've had at a Bangladeshi house!
How to adjust the recipe for any add-ons:
When you add any add-on will depend on how long it will take to cook. Quick-cooking or pre-cooked add-ons, such as frozen peas or tinned chickpeas/beans will need just 10 minutes. However, add-ons like potatoes or pumpkin may take as much time as the chicken and can should be added at the same time as you add the water. Boiled eggs don't do well with extra cooking, and can be added at the same time as your garam masala.
About the Spices Used
So this recipe calls for a few whole spices - cloves, black peppercorns, bay leaves and green cardamom. These are optional in the recipe. I highly recommend these are used for a more mature, deep flavour and fragrance however if you do not have one or another of these whole spices by all means do not feel like the show can't go on. My Mother used to say a good curry just needs the right balance of salt, chilli powder and turmeric to be tasty.
Also, I've used paprika/Kashmiri red chili powder in this recipe. This gives the curry a wonderfully vibrant colour. You can top up the spice with some regular chili powder if this isn't enough for you. Alternatively, if you don't have paprika or Kashmiri red chili powder you are absolutely free to use your regular chili powder to taste.
Finally, regarding the garnishing. I have used kasuri methi (dried fenugreek) here partly because I like the flavour and fragrance of it but mostly because I don't always have fresh coriander to hand. Kasuri methi is a life saver on those days when I don't want a naked, garnish-less curry but don't have coriander! You are free to use either, whichever may be convenient.
More Pakistani Chicken Classics
Without further ado, here is the recipe! Enjoy, with love x
📋 Recipe
Chicken Salan Recipe | Pakistani Chicken Shorba Curry
This classic, comforting chicken curry is one of those dishes a Pakistani kitchen is incomplete without. This is a versatile and forgiving dish. Use minimal ingredients and whatever spices you have access to to create this hug in a bowl
Ingredients
- 120ml (½ cup) oil
- 1 medium onion, finely diced
- 2 small to medium tomatoes, halved
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2-2.5 teaspoon salt (or to taste)
- 2 teaspoon paprika or Kashmiri red chilli powder (this is HIGHLY recommended for the colour!)
- 1 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 2 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 bay leaf
- 2 whole cloves
- 10 whole black peppercorns
- 1 green cardamom
- 1 teaspoon chilli powder (please taste before adding this, and adjust as per your spice preference)
- 1 chicken (approximately 600-800g or 1.5-2lbs, cut into 12-14 pieces), bone in, curry pieces
- Coriander or dried fenugreek (kasuri methi) to garnish
- ½ teaspoon garam masala
Instructions
- Heat the oil in a deep pot
- Add in the diced onions. Cook these on a medium high heat till the onions become translucent and begin to brown lightly on the edges,
- Add the halved tomatoes and a splash of water. Cover and steam this on low for about 5 minutes, lid on. Once the 5 minutes are up, the skin should slip off the tomatoes easily. Remove and discard.
- Turn the heat up, add the garlic, ginger and all the spices and dry out the masala, stirring constantly. Use your spoon to mash the onions and tomatoes as you stir. Alternatively, you can blend these to get a super smooth masala fast.
- Once the masala is super dry, the oil begins to separate at the edges and the masala begins to catch at the bottom of the pot, add the chicken.
- Sauté the chicken on high heat, again stirring constantly, until the chicken changes colour and no longer remains pink.
- Add 2.5 cups of water. Bring to a boil, then cover and simmer on low for half an hour.
- Once the chicken is cooked through, stir in the garam masala and coriander/dried fenugreek.
Notes
The whole spices are optional, although highly recommended.
I have used paprika/Kashmiri red chilli powder because its mild flavour allows us to use more powder the colour the curry deeply. If you do not have these spices feel free to simply use red chilli powder to taste.
Paul
Hi Fatima,
I really like the idea of this with rice, almost as a soup.
Could I ask though? Which type of Bay leaf do you use, Indian or European?
I used to be able to get the Indian type but have had no luck, in both of the Halal Grocers near me for quite some time.
Paul
Fatima
Hi Paul! Honestly, I mostly get my bay leaf from Indian/Pakistani stores but I haven't heard they're different to any other kind (although I'm happy to be corrected here!). Don't think I've hesitated in the past to pick some up from Tesco if needed. My local Sainsburys and Morrisons have the Asian branded bay leaf in the international food section.
Fatima
Farah
Can’t seem to get this recipe right without having the water separate at the end. Seems too soupy. I do reduce the oil at the beginning and wonder if that’s the reason.
Fatima
Hi Farah - yes, definitely sounds like reducing the oil is causing that! You need a certain amount of oil, otherwise the oil won't float to the top, which means the water will rise/separate.
Asfa Saleem
The recipe was simply amazing. Thankyou from the bottom of my HEART ❤
Stay Blessed 🙃
Fatima
You are most welcome!! ♥️
Mustafa
I made this today September 30th 2023, first time. Turned out more than I expected, it was delicious! Thank you for the recipe, good bless you, Fatima.
Fatima
Thank you 🙏🏼
Khalid
How do i doubke/triple up to feed a family of 6 x
Fatima
Hi Khalid! You can double or triple the ingredients as they are stated, cook times will remain the same 🙂
Chris-Tina
Delicious!! We used fenugreek (methi) leaves because we ran out of cilantro at home. Came out great.
Zeenat
AWESOME!
Fatima
Thank you!
Iffat
Loved this recipe! I've never used Paprika before but this is what i'll do from now on as it gives it an intense colour and flavour. I also added in 2 tbsp of yoghurt like the reader below and did the bhooning of chicken for a good 6/7 mins before adding some potatoes and then water. So yummy 🙂
Fatima
Thank you so so much Iffat, I'm so happy you enjoyed it!
Dolly Sheth
Tried this recipe last month and it was just amazing! I'm not very interested in cooking, so I look for simple recipes, and this turned out delicious! I'm making it again for my friends today, and I'm sure they will love it too!
Fatima
I'm so happy to hear! Thank you so much for trying my recipe <3
Sameera Iqbal
Absolutely delicious! Recipe is perfect as written , easy to follow and super authentic. Another great recipe thank you fatima!
Fatima
Thank you so so much, Sameera <3
Gina H.
This recipe was absolute perfection. Thank you, thank you for the thorough directions. I’ve been trying to improve my cooking for such a long time and I always seem to mess something up, but this was perfect! The only change I made was that I added 2 tablespoons of plain yogurt and mixed that with the chicken (bhooning) for about 5-7 minutes, this was the step before adding the water for me. This is deff my new favorite chicken salan recipe, tastes just like back home!
Fatima
Wow, thank you so so much for your kind words! I'm so glad you enjoyed it!! <3
Pamela
Hi Fatima
I have made a few of your recipes and I must say every single one of them have been perfect. Exactly how my MIL would make so my husband is extremely pleased.
Quick question can you use chicken breast when making this dish and if so would you alter anything at all?
Also I’d be adding potatoes again is there any alterations I should make of adding potatoes?
Pamela x
Fatima
Hi! Thank you so much
You can totally use chicken breast. I wouldn't change anything personally.
If you add potatoes, I would recommend adding them in at the same time you add the chicken. Fry them off with the chicken too.
Enjoy!
Manaar Zaki
Made this recipe today with farm chicken in the instapot. Turned out amazing, will have to keep this chicken salan recipe in rotation now.
Fatima
Yay, that's so good to hear! <3
Nageen
Amazing. This recipe is reminding me of the chicken shorba that my nanijaan used to make.
Martin Cohen
Hi, I used chicken mini fillets/tenders which is the best, most succulent, melt in the mouth cut of chicken breast to dice for a dish like this. But, I found it needed less salt and less water to produce a gravy that wasn't so salty or soupy. However, the ingredients and spice balance produced an absolutely stunning, delicious home made curry that my partner claimed was tastier than any of our local take away restaurants. We will be making this one again a.s.a.p
Fatima
Thank you so much!
allrecipeweb
This recipe is very famous not only in Pakistan and India but all over the world.
This is very easy to make at home. Credit goes to fatima who introducing Pakistani food at international level.
Asim
Thank you Fatima, been cooking for years, yet my Pakistani family think I am still 20 and cooking toast. cooked this Salan and it blew them away. Blessings to you and your family and cannot wait to cook just for my little boys so they can pass these great recipes forward. Keep up the great work and inspiration
Fatima
Thank you so much!
Anjum
I made this last night and it was delicious! I used sarson ka theyl and it reminded me of India. Jazakallah
Fatima
That sounds amazing! Thank you, Anjum
David
Very good curry and a welcome change from takeaway style and other homestyle curries I’ve made. So similar to the dish my friend’s neighbour cooked and the curry I frequently eat from hawker stalls in Malaysia.
I used fenugreek leaves over coriander leaves as that is my preference. I did make one alternation when I re-heated the curry on the second day by adding 2tbsp of yoghurt and the dish became very rich. I could happily eat it either way.
Next time I plan to add an extra tsp of Kashmiri chilli power and possible add a couple of green finger chillis for variation.
Look forward to trying your other recipes.
Pamela R.
I've never had this dish before and while it was cooking the delightful smell of the spices brought me so much joy! I used boneless, skinless chicken thighs, and in order to preserve the intensity of the incredible flavors, I let it simmer without the lid. Will serve it with basmati rice and put a little cilantro on top. What sides do you recommend? Thank you for the great pictures and easy to follow explanations to help make this wonderful meal!
Fatima
I've always struggled with curries, being a beginner and a, but the way you wrote out this recipe is great. I followed it almost to a t and it came out amazing. Thank you so much. I feel like I understand the methods much better.
Fatima
Thank you so much!
Mackie Chaudhry
Made this last night and it was delicious! Reminded me of my younger days. Now that I’m older and have less and less access to home cooked Pakistani meals, it was time for me to start making it myself. I have made many of your recipes and they have been so easy to follow and always come out delicious! I’d definitely buy your recipe book!
Liaba
This was such a yummy salan, everyone said it tested like a degi salan. I want to cook about around 3kg, do you think i should triple all the ingredients or should i just double them.
Sidra
Thank you so much for the delicious recipe... My siblings loved it... So in need of such easy and delicious recipes in amma's absence, hehe. 😋
Bakhtawar
Im away from home for school and was craving salan (LOL never thought I would say that) and my mom wasn't answering. I used this recipe and tweaked it to account for the spiced I had on hand. Came out great! I added potatoes to make it as close to my own moms recipe and it made me nostalgic to go home. Thank you Fatima <3
Fatima
LOL! Thank you!
Yasmin
This looks good. Will be trying it later today. Just wanted to ask that if we just use half a baby chicken, would you adjust the other ingredients a lot or will it be ok to keep as is? Also when adding potatoes, would you say to add more spice and if so how much? Potatoes could end up sucking all the flavour so some guidance is appreciated. Thank you 🙂
Fatima
If I use half a baby chicken, I'd half all the rest of the ingredients.
If you use potatoes, you'd definitely need to add more spices. How much I can't say though because it depends on how many potatoes.
samira
how do you make curry from raw onions (without frying or saute)?
whats the difference between shorba and qorma?
Sargon
Thank you for posting this AMAZING recipe. Tomorrow I am cooking for the 4th time in as many weeks. It is sooooo flavourful!!!!
Fatima
Thank you!
Alastair M
This looks lovely. Is the sauce not reduced at all, it must be a bit watery and isn't 3 tsp of salt rather alot? I shall definitely be trying it though! Best wishes, Alastair
Fatima
This is a watery, soup based curry. Not like a bhuna or karahi 🙂 So based on the soupy nature of the curry, 3tsp works fine for us however you are free to adjust this to your liking
Andy
When you mention 2.5 cups, is that t-cup or mug size. Thanks.
Fatima
Cups are standard measuring cup sized, so about 250mls. Normal mug sized 🙂
Roisin
Hi how many does this serve? Thanks
Arfan
Hi, can you use boneless chicken for this recipe also? Thanks!
Fatima
Yes, absolutely!
Rosina Khan
This is really good! I whizzed the onions and tomatoes in the blender and it was a real quick one. Thanks
Fatima
Good to know you enjoyed it, Rosina!