Recipes

Chicken Salan

Serves 4

| Prep Time: 5 mins

| Cook Time: 1 hour 15 min

| Total Time: 1 hour 20 min

Discover The Recipe

Pakistani dishes are known for their aromatic and sometimes fiery dishes. Local cooks take pride in their freshly made curries and masalas (spice blends). This recipe for Pakistani Chicken Curry (Chicken Salan) showcases a classic Pakistani comfort food that is sometimes called a hug in a bowl. Every bite of tender, juicy chicken covered in a tomato, onion gravy seasoned with the freshly ground curry spices and herbs of Pakistan. We developed our Kashmir Masala as a Pakistani curry-style blend that can be used in just about any curry recipe. 

Don't allow this simple, one-pot curry meal to fool you. All the complex flavors of a good curry sauce are there, infusing the chicken with fresh curry flavor and a mild to medium heat and plenty of aromatic notes. The secret to this tasty curry is a cooking technique called tempering the spices. Spices and some of the ingredients are fried in hot oil to release the best flavors before adding the remaining ingredients. Serve this dish with Basmati rice and / or fresh naan for a most satisfying meal. 

Ingredients

  • 1/2 cup olive oil

  • 1 medium onion, chopped

  • 1 tsp garlic, minced

  • 1 tsp ginger, minced

  • 2 Tbsp Piquant Post Kashmir Masala

  • 1 lb chicken thighs

  • 1 can (14.5oz) crushed tomatoes

  • 2.5 cups water

  • 1 tsp salt 

  • ½ tsp cayenne pepper (optional)

  • 1/2 tsp Piquant Post Garam Masala (optional)

  • ¼ cup chopped cilantro, for garnish

  • Cooked basmati rice, naan bread, or crusty bread

Notes

We like to keep the chicken thighs whole, but you can also chop them into cubes for easy serving.

To make this dish even heartier, add potatoes, chickpeas or peas.

Unlike other curries, Chicken Salan traditionally has a thinner consistency, more similar to soup.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Heat oil in a large stockpot over Med-High heat. Add onions and saute for 3-4 minutes. Add garlic, ginger and Piquant Post Kashmir Masala to onions. Stir for 30 seconds, until fragrant. 

Add chicken thighs and stir fry for 5-7 minutes.

Add crushed tomatoes, water, salt and cayenne pepper (if you desire more heat) and bring to a boil. Lower heat to a simmer, cover and simmer for 1 hour. Lift the cover and add garam masala for additional, authentic South Asian flavor.

Serve with fresh basmati rice, naan or crusty bread, and garnish with cilantro.

Alternatives & Substitutions

  • Kashmir Masala is a curry-style spice that you can sub into just about any recipe calling for curry powder.

  • In this Chicken Salan, substitute the chicken thighs for chicken drumsticks or breast. 

  • For vegans/vegetarians, try our Baingan Barta (Eggplant Curry).

  • Use our Kashmir Masala to make this delicious and fragrant Kashmiri Lamb Curry or this Kashmiri Chicken.

  • Put a twist on this Goan Fish Curry, using our spice blend for the chili powder.

  • Here's a link to 37 curry recipes where you might use the Kashmir Masala blend instead.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Chicken Salan

Serves

4

Prep Time

5 mins

Cook Time

1 hour 15 min

Total Time

1 hour 20 min

Piquant Post spice you’ll need:

Ingredients

  • 1/2 cup olive oil

  • 1 medium onion, chopped

  • 1 tsp garlic, minced

  • 1 tsp ginger, minced

  • 2 Tbsp Piquant Post Kashmir Masala

  • 1 lb chicken thighs

  • 1 can (14.5oz) crushed tomatoes

  • 2.5 cups water

  • 1 tsp salt 

  • ½ tsp cayenne pepper (optional)

  • 1/2 tsp Piquant Post Garam Masala (optional)

  • ¼ cup chopped cilantro, for garnish

  • Cooked basmati rice, naan bread, or crusty bread

Instructions

  1. Heat oil in a large stockpot over Med-High heat. Add onions and saute for 3-4 minutes. Add garlic, ginger and Piquant Post Kashmir Masala to onions. Stir for 30 seconds, until fragrant. 

  2. Add chicken thighs and stir fry for 5-7 minutes.

  3. Add crushed tomatoes, water, salt and cayenne pepper (if you desire more heat) and bring to a boil. Lower heat to a simmer, cover and simmer for 1 hour. Lift the cover and add garam masala for additional, authentic South Asian flavor.

  4. Serve with fresh basmati rice, naan or crusty bread, and garnish with cilantro.

Notes

  • We like to keep the chicken thighs whole, but you can also chop them into cubes for easy serving.

  • To make this dish even heartier, add potatoes, chickpeas or peas.

  • Unlike other curries, Chicken Salan traditionally has a thinner consistency, more similar to soup.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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