Chicken Curry – Chicken ka Salan

the chicken curry is cooked in under 30 minutes.
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My family’s chicken curry is simple and flavorful

Every house has their own version of Chicken ka Salan. Boneless, bone in, with shorba or without, every recipe is unique, with each’s family’s tweaks making it their own. I love exploring how one recipe changes over time, as it passes through different kitchens and generations, hence my Evolving Traditions series that I hosted over on my Instagram in 2020. One month I chose to focus on a staple that we’re so used to, we don’t realize what a treasure it truly is. Here is my version of Chicken ka Salan, my favorite chicken curry. The lemon juice added at the end adds a very bright and fresh flavor. The julienne ginger not only adds flavor, but a delicious fragrance that adds to the experience.

A family favorite has to be quick and simple

In my family, although bone in chicken with a beautiful shorba is very much appreciated, we’ve gotten into the habit of making boneless chicken for ease. Kids are hungry and cranky? Home after a long day and want something quick to eat? Quickly defrost that boneless chicken and throw it in the pot! There are steps you need to follow to make this quick. I cut my chicken into 1 inch cubes so they cook quickly. I use fried onions, and blend them with the yogurt and tomatoes to ensure a smooth masala that cooks quickly and evenly.

Chicken ka Salan (Chicken Curry)

This is a staple chicken curry. Every household has it's version, and here's mine. It's quick , flavorful and the perfect weeknight meal.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Pakistani
Servings 3


  • 1 pound boneless chicken, 1 inch cubes thighs or breast pieces
  • 1 tsp ginger crushed
  • 1 tsp garlic crushed
  • 1 bay leaf
  • 4 peppercorns
  • 3 tbsp oil flavorless
  • 1/2 cup yogurt whipped
  • 2 roma tomatoes chopped
  • 1/4 cup freid onions
  • 1 tsp salt
  • 1/2 tsp kashmiri laal mirch or chili powder
  • 1/4 tsp haldi turmeric
  • 1/2 tsp ground coriander seeds
  • 1 tbsp lemon juice
  • 1 tsp ginger julienned, for garnish
  • fresh cilantro for garnish


  • Heat the oil in a large pan. Add the ginger, garlic, bay leaf and peppercorns and sauté for one minute. Then add the chicken cubes and cook till they turn opaque. 
  • Blend the yogurt, fried onions and tomatoes into a paste, then add them to the cooked chicken along with the spices. Cook covered for 10-12 minutes, stirring occasionally, until the oil seperates from the masala.
  • Add the ground coriander seeds and lemon juice, mix and cook covered for 2 minutes, then serve with a garnish of fresh cilantro and the juliened ginger. Serve with naan.


I love using fried onions to save time when I’m cooking. You can buy pre fried onions, or my friend Zakiya of Blend of Spice has a great recipe of how to fry onions in bulk. You can find her tutorial here
Always use room temperature yogurt in your curries. Another way to ensure it doesn’t curdle is to whip it. This is just simply a step that ensures the yogurt is smooth, keeping it form curdling. 
In the ingredients I have listed Kashmiri laal mirch. It is a type of chili powder that is made using Kashmiri chillies, which have a more intense flavor and color. You can find this at any Indian /Pakistani grocery store. Some Arab grocery stores carry it as well. 
Keyword Chicken Curry, Chicken ka Salan, Murghi ka Salan

Have you tried this simple Chicken ka Salan?

Have you tried my family’s version of chicken curry? I’d love to hear how it turned out int he comments below!

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