Chicken Salan Recipe | Pakistani Chicken Curry

Sure, here’s a recipe for Pakistani chicken curry:

Ingredients | Pakistani Chicken Curry:

  • 1 kg chicken pieces
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1/2 cup plain yogurt
  • Salt, to taste
  • 3 tbsp oil
  • Fresh coriander leaves, chopped for garnishing

Instructions | Pakistani Chicken Curry:

  1. In a pan, heat oil and add cumin and coriander seeds. Fry them for a minute or until they become fragrant.
  2. Add chopped onions and fry until they turn golden brown.
  3. Add ginger and garlic paste, and fry for a minute.
  4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes or until the tomatoes are soft.
  5. Add the chicken pieces and mix well. Cook on medium heat for 5-7 minutes.
  6. Add garam masala powder and plain yogurt. Mix well and cook for another 5-7 minutes or until the chicken is fully cooked.
  7. Garnish with fresh coriander leaves and serve hot with rice or naan.
  8. Once the chicken is fully cooked, taste the curry and adjust the seasoning as per your liking.
  9. Turn off the heat and let the curry sit for 5 minutes before serving. This will help the flavors to develop and the curry to thicken.
  10. Serve hot with rice or naan bread. You can also garnish the curry with some sliced onions, green chilies, or lemon wedges for added flavor and freshness.



  • You can use boneless or bone-in chicken pieces for this recipe. However, bone-in chicken will take longer to cook.
  • If you want a milder curry, you can reduce the amount of red chili powder used in the recipe.
  • You can also add vegetables like potatoes, carrots, or peas to the curry for added nutrition and flavor.
  • You can marinate the chicken in yogurt, ginger, and garlic paste for a few hours before cooking to make it more tender and flavorful.
  • If you don’t have whole cumin and coriander seeds, you can use ground spices instead.
  • You can also add a splash of cream or coconut milk to the curry to make it richer and creamier.


Serving Suggestions:

  • Pakistani chicken curry goes well with plain steamed rice, jeera rice, or pulao.
  • You can also serve it with Indian breads like naan, roti, or paratha.
  • For a complete meal, you can serve the curry with a side of salad or raita.

I hope these tips and serving suggestions help you make the perfect Pakistani chicken curry at home. Enjoy!

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