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Chicken Salan

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 454

Ingredients

  • 1/2 cup vegetable oil
  • 1 medium white onion small diced
  • 2 small tomatoes cut in half, and deseeded
  • 2 1/2 cups of water plus 2 tablespoons divided
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3 teaspoons sea salt feel free to reduce if you want less sodium
  • 2 teaspoons paprika or Kashmiri red chili powder toasted
  • 1 teaspoon cumin powder toasted
  • 1 teaspoon cumin seeds toasted
  • 2 teaspoons coriander powder toasted
  • 1/2 teaspoon turmeric toasted
  • 1/2 teaspoon garam masala toasted
  • 1 bay leaf
  • 2 whole cloves toasted
  • 10 whole black peppercorns toasted
  • 1 green cardamom toasted
  • 1 teaspoon chili powder toasted (optional if you want extra heat)
  • 1 chicken cut into smaller pieces, leaving the bone intact
  • 1/2 teaspoon garam masala toasted
  • 1 teaspoon coriander or dried fenugreek to use as a garnish

Instructions

  • Assemble your ingredients, make sure you have everything or appropriate substitutes.
  • Warm a large pot over medium heat. The pan needs to be wide enough to let the chicken pieces lay in a single layer on the bottom and deep enough to prevent splatter. A rondeau with a lid is perfect.
  • When the pot is warm, pour in the vegetable oil and wait until it starts shimmering.
  • Add the diced onions to the pot. Cook until the onions are translucent while stirring occasionally.
  • Place the halved tomato cut-side down on the onions and add two tablespoons of water to the pot. Cover the pot immediately and steam for about five minutes.
  • Take off the lid carefully to avoid getting a faceful of steam. Use tongs to remove the skins from the tomatoes. If the skins don't come off easily, replace the lid and steam for a minute or two more.
  • Add all the remaining ingredients except for the chicken, garam masala, and the extra herbs used for garnish.
  • Increase the heat to medium-high and stir continuously with a wooden spoon. Use the back of the spoon to press down on the vegetables occasionally.
  • Cook until the vegetables cook down and the oil starts to separate. At this point, you can remove the bay leaf and buzz the spice mixture with a stick blender or food processor. When the mixture is smooth, return it to the pot along with the bay leaf.
  • Turn the heat up to high and add the chicken. Cook until the chicken develops a nice golden brown color.
  • Pour in 2 1/2 cups of water. Cover the pot and reduce the heat to low for 30 minutes.
  • Remove the bay leaf and discard, and stir in the garam masala. Serve the chicken with a small amount of the cooking liquid in a shallow bowl. Garnish with a sprinkling of toasted ground coriander or dried fenugreek.

Video

Notes

Don't have any fenugreek? try these substitutes here.

Nutrition

Calories: 454kcal | Carbohydrates: 5g | Protein: 25g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1272mg | Potassium: 390mg | Fiber: 2g | Sugar: 2g | Vitamin A: 738IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg