Authentic Chicken Salan Recipe: Traditional Pakistani Chicken Curry

Here is a simple, authentic Chicken Curry prepared in the traditional Pakistani and North Indian style. This approachable one-pot curry can be made at home in under an hour. Straightforward instructions and tested for reliable results.

“This is the third time I have made this recipe now and I can’t stress enough that it is so delicious! Perfect level of spice and flavour – it always goes down a treat with my friends. Can’t wait to try more of your recipes.”

Lucy

Authentic Chicken Curry

This is a humble, classic chicken curry — unpretentious, comforting, and full of South Asian flavor. It’s the kind of dish you crave without knowing it: familiar, warming, and satisfying. The recipe below captures the essence of Pakistani and North Indian home cooking while remaining light, since it’s made without heavy cream or coconut milk.

What sets this curry apart is its shorba or salan — the thin, soup-like gravy. That loose consistency is ideal for dipping roti or naan, or for spooning over fluffy basmati rice.

Notes on the Ingredients

This curry uses common ingredients from Pakistani and Indian kitchens:

• Oil: A thin layer of oil on the finished curry is traditional. Oil helps brown the onions, sear the chicken, and bloom the spices. The recipe uses 1/3 cup, which gives authentic texture and flavor; you can increase to 1/2 cup for a richer finish.
• Chicken pieces: Traditionally made with a whole, skinless chicken cut into pieces. Bone-in thighs and drumsticks work especially well for depth of flavor. Boneless options are possible — see the boneless section below for adjustments.
• Tomatoes: Roma or vine tomatoes both work. They’re cooked down so the curry base melds smoothly.
• Garlic & Ginger: Finely chopped or crushed. A food processor will speed this step and help get the right texture.
• Salt: Kosher salt is recommended; adjust if you use table salt. Since this curry is on the saucier side, an ample amount of salt ensures balanced flavor.
• Green Chilies: Use Thai chilies, Serrano, or similar slender green chilies for gentle, aromatic heat.
• Whole & Ground Spices: Standard South Asian whole spices and powders are used. If you don’t have every spice listed, the curry will still be flavorful. Optional additions include cinnamon sticks or cardamom pods.
• Garnish: A light dusting of garam masala and chopped cilantro at the end finishes the curry beautifully.

On using a Food Processor

This style of curry doesn’t usually display large onion slices or tomato chunks; instead the base blends into a smooth, integrated sauce. A food processor makes it easy to finely chop the onions without turning them into a puree and to roughly purée the tomatoes so they meld into the curry.

• Onions: Pulse to chop finely but don’t over-blend, or they’ll release water and won’t brown properly.
• Tomatoes: A rough purée helps them incorporate into the sauce; blend more if you prefer a smoother base.

If you don’t have a food processor, finely mince the onions and tomatoes with a knife.

How to make Authentic Chicken Curry

Key goals at each stage:

1. Sauté onions: Cook until golden brown; they will deepen in color once garlic and ginger are added.

2. Sear the chicken (bhunai): Searing develops color and deeper flavor.
3. Bloom the spices: Cook the spices briefly in the oil so their aromas open up. Use small amounts of water to deglaze if bits start to stick.

4. Cook the tomatoes: Sauté until they integrate and the oil begins to separate from the sauce.
5. Cover and simmer: A gentle braise yields tender chicken and developed flavors.

6. Uncover and finish: Simmer uncovered to reduce and concentrate flavors if you prefer a thicker curry. A visible layer of oil on top signals the curry is ready.

How to make this curry with boneless chicken

Cut boneless breasts or thighs into 1.5-inch pieces. Differences when using boneless chicken:

1. Sauté for less time after adding to the onions (about 2–3 minutes) to avoid drying out.
2. Boneless chicken releases more water, so add less cooking liquid — for example, use about 1 1/2 cups instead of 2 cups.
3. Cook for a shorter time; 13–15 minutes of simmering is often sufficient, depending on piece size.

What to serve with this Chicken Curry

Because this is a wet curry, it pairs beautifully with basmati rice, roti, or naan. For freshness and crunch, serve a simple kachumber salad or chopped vegetables like carrots, cucumbers, tomatoes, and red onion on the side.

Tried this recipe? If you have a moment, please leave a comment to share your experience or upload a photo of your version. It’s always lovely to see how this recipe turns out in different kitchens.

4.90 (59 ratings)

Authentic Chicken Curry (Easy Chicken Salan)

Yield: 6 servings

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Easy and authentic Chicken Curry made in the traditional Pakistani and North Indian style. Simple, approachable, and ready in under an hour.

Ingredients

• 1/3 cup neutral oil (such as grapeseed or avocado)
• 2 small yellow onions, quartered (~320–350 g)
• 2 small tomatoes (Roma), quartered (~200 g)
• 6-8 garlic cloves, crushed or finely chopped (~1 tbsp)
• 1 inch ginger, crushed or finely chopped (~1 tbsp)
• 2 lbs bone-in, cut-up, skinless chicken (907 g)
• 2 1/4 tsp kosher salt, divided
• 1-2 small green chili peppers, stems removed and thinly sliced

Whole spices

• 1 tsp whole coriander seeds, roughly crushed
• 1 tsp cumin seeds
• 5–6 whole black peppercorns
• 3–4 whole cloves

Ground spices

• 1 tsp coriander powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp crushed chili flakes (optional)
• 1/2 tsp turmeric powder
• 1/4 tsp ground black pepper

Garnishing

• 1/4–1/2 tsp garam masala
• 2–3 tbsp cilantro leaves, chopped

Instructions

1. Place the onions in a food processor and pulse until very finely chopped, but do not blend into a puree.
   
2. Heat a heavy-bottomed pan or Dutch oven over medium-high heat. Add the oil and chopped onions and sauté, stirring occasionally, until golden brown (about 12–15 minutes). Meanwhile, pulse the tomatoes in the food processor into a rough purée. Deglaze the pan with 2 tablespoons of water if needed.
   
3. When the water evaporates, add the garlic and ginger and sauté until the raw aroma subsides and the onions deepen in color (about 1 minute). If the pan looks dry, deglaze with 2 tablespoons of water. Add the chicken and 1/4 teaspoon salt and fry until the chicken changes color (about 5 minutes).
   
4. Add the whole spices and ground spices, the remaining 2 teaspoons of salt, and the sliced green chili. Sauté for 2–3 minutes, stirring and deglazing if bits begin to stick.
   
5. Stir in the tomato purée and cook 2–3 minutes until the oil starts to separate from the base. Add 1 3/4–2 cups water (adjust to desired consistency) and stir. Cover and bring to a gentle boil.
   
6. Once it boils, lower the heat to a simmer, cover, and cook for 25 minutes, stirring once. The chicken should be very tender. Taste and adjust salt if needed. Uncover and simmer 3–5 minutes more until oil rises to the top.
   
7. Remove from heat. Sprinkle garam masala and garnish with chopped cilantro. Serve with rice, roti, or naan.
   

Notes

Note 1: See the boneless chicken section above for tips on using boneless breast or thighs.

Note 2: Adjust the water amount depending on how much gravy you prefer. The chicken and tomatoes will also release moisture as they cook.

How to add potatoes:

Cubed potatoes are a traditional addition. Use two medium Russets (~500 g), cut into 1″ cubes, and add them with the water before covering. You may need to add about 5 extra minutes of cooking for tender potatoes.

Calories: 384kcal, Carbohydrates: 7 g, Protein: 24 g, Fat: 29 g

Author: Izzah Cheema

Course: Main Course

Cuisine: Indian, Pakistani