Everyday home curry · Lunch and dinner staple
Chicken Salan Recipe (Everyday Pakistani Curry)
Proper bhunai. Soft chicken. Light shorba.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenChicken salan is the curry cooked in most Pakistani homes: chicken in a thin, flavourful shorba meant for roti or rice. It goes wrong when the onions are pale, the masala is not fried long enough, or too much water is added too soon. The fix is a patient bhunai until oil separates, then a measured amount of water.
The 3 laws of chicken salan
Why this recipe works
Pale onions
Golden onions give colour and sweetness.
Rush the masala
Fry until oil separates to remove the raw taste.
Flooding
Add water only after the bhunai.
Shopping and prep list
Ingredients
Chicken
Spices
Finish
The NineFoods bhunai gauge
Is the masala fried enough?
Before adding water, look at the edge of the pan. Tap the match.
Method · 4 stages
Step by step
Brown the onions
- Heat oil and fry onions, stirring often.
- Stop when they are evenly golden.
Sear the chicken
- Add ginger garlic paste and fry 30 seconds.
- Add chicken and fry until it turns white all over.
Bhuno the masala
- Add tomatoes, spices and yogurt.
- Fry, stirring, until tomatoes melt and oil separates.
Simmer the shorba
- Add hot water, cover and simmer.
- Sprinkle garam masala, coriander and chillies.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Water added before bhunai.
Fix next time
Simmer uncovered 5 to 8 minutes, then fry harder next time before water.
Why
Onions burnt.
Fix next time
Fry onions on medium only to golden. Start again if they are black.
Why
Masala not fried.
Fix next time
Fry until oil separates before adding water.
Why
Onions too light.
Fix next time
Brown the onions more, or add Kashmiri chilli for colour.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Bone-in chicken | Flavour | Boneless thigh, simmer 10 minutes |
| Yogurt | Body and tang | 1 extra tomato |
| Oil | Bhunai | Ghee for richness |
| Add potatoes | Classic aloo salan | 2 potatoes, cubed, with the water |
After the meal
Serve, store, reheat
Serve with
Chapati, roti or plain boiled rice, with salad and raita.
Store
Fridge 3 days. Freezer 2 months.
Reheat
Bring to a gentle simmer with a splash of water; shorba thickens in the fridge.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the masala fried enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Chicken Salan FAQ
What is salan in Pakistani food?
Salan means a curry with gravy, usually thinner than a karahi and eaten with roti or rice.
How do I thicken chicken salan?
Simmer uncovered for a few minutes, or use less water after the bhunai.
Can I add potatoes?
Yes. Add cubed potatoes with the water to make aloo chicken salan.
How long does chicken salan take?
About 55 minutes including prep.