Friday, 8 February 2013

Chicken Curry

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This is the simplest, tastiest and most cooked chicken curry (aka murghi ka salan) made in almost every Pakistani kitchen. My mom used to make the yummiest chicken curry, she always added fenugreek leaves in and that changed the taste of chicken curry instantly…

Chicken Curry


½ kg chicken pieces
2 medium onions, finely sliced
2-3 medium tomatoes (chopped)
1/2 cup yoghurt, fresh and whipped
1 tbsp ginger garlic paste
½ tsp dried fenugreek leaves  (qasori methi) 
1 tsp red chili powder (you can use more or less according to your taste)
1 tsp cumin seeds
1 black cardamom pod
2-3 green cardamoms
3-4 cloves
6-7 black pepper corns
¼ tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala
1 piece of cinnamon
¼ cup oil
Salt to taste (I use a little more then a tsp)
Chopped fresh coriander for garnishing


Heat the oil in a pan and fry onions on medium flame till they turn golden brown. Remove them from oil and drain on paper, next add the chopped tomatoes and fried onions  in to a blender and blend well till you get a smooth paste Reheat the pan and add the ginger garlic paste, followed by the blended tomato and onion paste. Add in salt, cumin seeds, chili powder, turmeric powder, cloves, black cardamom, green cardamoms, black pepper corns and cinnamon stick, fry it well adding a few splashes of water every now and then until the oil is released from the sides. Add in the chicken pieces and fry well for 5-6 minutes on medium high heat, next add the whipped yogurt and cook until the gravy gets thick and cooked through.

Next, add 1& 1/2 cup of water, once the water simmers, reduce the heat to low and cover the pan. Let it cook on low heat for till the chicken gets done and the gravy reaches your desired consistency, adjust salt, add the fenugreek leaves, coriander powder and garam masala, mix it with a spoon, cover the pan and let it cook for further 3-4 minutes, turn off the heat. Garnish with coriander and serve hot with naans/roti and salad. It also goes well with boiled rice or pulao. 


  1. loved the color of the curry. fiery and looks delicious and finger licking

  2. Thanks Swasthi, i often make it when we have some guests over for lunch or dinner and its loved by all :)

  3. when did you put blackpepper corns? its in inggredients but not cant find in method?

    1. may be i forgot to type in. u add in it in with cloves, cardomoms etc.. will update it, thanks for bringing it to notice.

  4. Tried this as well and it was superb. Thanks. Please add some new recipes.
    I have to admit, as a cook who has no interest in cooking, your recipes are very simple to follow. There are many websites out there, and the recipe looks great when you read it, but when you attempt to make it, it's a disaster. But your recipes turn out the way they are presented. Thank you so much again for helping us newbies in the world of kitchen. :-)

  5. Can we pressure cook the chicken after adding the water?

  6. i just made this curry and it was so good, my brother who never likes anything that i cook liked it. so it is a huge compliment! i am looking forward to make more dishes from this blog! thankyou!