Authentic Chicken Salan Recipe

4 servings
55 min

Here is an authentic chicken recipe that captures the essence of South Asian Cooking.

The secret behind a good Shorba

The shorba of chicken salan refers to the gravy of this dish. Unlike a lot of other chicken curry dishes, like this Chicken Chettinad., the curry of chicken salan is thinner. It has a soup-like consistency.

Another good chicken recipe to check out - Chicken wings in Air Fryer

Is Chicken Salan Hot?

Though the chicken salan recipe has a variety of spices, this dish is not very spicy. Most of the spices used in this recipe just add a deep flavor without much heat.

Serving Ideas

Chicken salan pairs well with white basmati rice. It can also be served with flatbread like naan and roti!

What to do with leftovers

  • You can make pulao rice with leftover gravy.
  • Leftover gravy can be used to make mirchi ka salan.
  • Shred the leftover chicken and make sandwiches or unshredded chicken can be added to pasta dishes.
Authentic Chicken Salan Recipe
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 50 Minutes Total time: 55 min
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  • 1/4 cup Olive oil
  • 1 Medium onion Diced
  • 2 Small Tomatoes Diced
  • 1 tsp Minced garlic
  • 1 tsp Minced ginger
  • 2 tsp Salt (or to taste)
  • 3 tsp Kashmiri chili powder
  • 1 tsp Cumin seeds
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 bay leaf
  • 2 Cloves
  • 10 Whole black peppercorn
  • 1 Green cardamom
  • 800 g Chicken cut into pieces
  • 1/2 tsp Garam masala
  • Coriander or fenugreek leaves for garnishing

Heat oil in a deep pan and add the onion.

Cook in medium high heat till translucent.

Add in the tomatoes and cook for 5 minutes.

Turn up the heat. Add ginger, garlic and the remaining spices except garam masala.

Stir constantly and mash in the tomatoes as you stir.

Once the masala dries out and oil begins to separate from the edges, add the chicken.

Cook no high heat and stir occasionally.

Once the chicken is just cooked, add lukewarm water and bring it to a boil.

Cover and simmer for half an hour.

Stir in the garam masala.

Garnish with dried fenugreek or coriander/cilantro leaves.
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  • Cso51108026 Cso51108026 on Aug 06, 2022

    Oh, yum!!! I have a question, if you don't mind. The recipe ingredient list reads nearly identical to the start of my "butter chicken" (Murgh Makani) or even curry chicken (or Briryani!) recipe, except that I add fresh serrano chili to the mix with the tomato, onion, garlic, ginger, and spices. Of course, this doesn't add heavy cream, curd, etc! But, you stated that this gravy is more soup consistency (sounds amazing - I can just smell it!!!); could you please estimate for me how much lukewarm water you add? Would you estimate as much as liter? Thank you for your help!!! I cannot wait to try it; I have everything in the house to do so, so it may be on tomorrow's menu!! :)

    Thank you so much for sharing! I adore Indian food, had lovely neighbors from Bombay (before the name changed), Sanjeev and Anshu, and Anshu brought me into her kitchen on many occasions to show me, firsthand to make some favorites (including palak paneer and shahi aloo gobi!!). Thank you, again!!! ~Chrissie