Every house has their own version of Chicken ka Salan. Boneless, bone in, with short 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 host on Instagram. This month I chose to focus on such a staple that we often don’t give it a second thought, until we move away from home and don’t have it being made for us all the time: Chicken ka Salan.
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 just for the ease. Kids are hungry and cranky? Quickly defrost that boneless chicken and throw it in the pot! Home after a long day and want something quick to eat? Throw together that boneless chicken salan! So here is my family’s recipe of boneless chicken ka salan. You won’t miss the flavor on bone in chicken because the ingredients add such an intense flavor to this, you might just hang up your whole chicken to dry and switch to this for good.
Here’s what you need for 2-3 servings:
1 pound boneless chicken, cut into 1/2 inch pieces
1 Tblspn ginger garlic paste
1 bay leaf
3-4 Tblspn oil
3-4 tomatoes, chopped
1/2 cup yogurt
1/4 cup fried onions
1 tsp salt
1/2 tsp laal mirch (cayenne)
1/4 tsp haldi (turmeric)
1 tsp crushed or julienned ginger
1/2 tsp sookha dhania (crushed coriander seeds)
1-2 Tblspns lemon juice
coriander, lemon slices and ginger to garnish
Start off by heating the oil in a large pan. Add the ginger garlic paste, bay leaf, peppercorn and sauté for a minute. Then add the chicken and cook till it turns opaque.
In a chopper blend together the tomatoes, yogurt and fried onions. Add to the chicken along with the salt, laal mirch, haldi and ginger. Cook covered, mixing occasionally, till most of the water has evaporated from the masala and the oil has separated.