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.
- 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.