Chicken Salan Recipe
Murgh Salan is a soupy Chicken curry originated in Hyderabad
I have deviated from tradition in two aspects
1. As a first step, I have fried the chicken to seal the flesh. Traditionally, this step does not exist. The raw chicken flesh is added to Masala and cooked. To cook it in traditional manner, you may omit my first step.
2. Traditionally, onions are sautéed first. The sautéed onions are then ground with garlic and ginger. I have chosen Punjabi style by grinding onions garlic and ginger together and than sautéed the mixture.
1. Ghee: ¾ cup
2. Skinless chicken cut up in to 1 to 2" pieces: 1½ pound
3. Large onions Peeled quartered: 2
4. Garlic Cloves Peeled: 3
5. Ginger Peeled: 2"x1"
6. Turmeric: ¼ teaspoon
7. Ground coriander: ½ teaspoon
8. Cayenne ground: 1 teaspoon
9. Salt: ¼ teaspoon
10. Cinnamon stick broken into 3 pieces: 1
11. Cloves: 5
12. Roma tomatoes chopped: 2
13. White vinegar: 1 teaspoon
14. Water: ½ cup
1. Heat Ghee in a sauce pan. Fry chicken pieces as they seal and start to turn brown. Use a slotted spoon and remove the chicken, set it aside
2. Grind onions cloves and ginger in a food processor.
3. Sauté onion mixture till all the moisture is gone and edges of onions start to turn brown. About 7 minutes.
4. Add Turmeric Coriander Cayenne Salt. Fry for one minute
5. Add Cinnamon and cloves, Stir and fry about 2 minutes
6. Add tomatoes and Vinegar. Stir and cook till tomatoes are soft and start to blend in about 3 minutes
7. Add chicken. Stir. On medium low heat fry the chicken till the Ghee starts to separate and the Masala has becomes pasty and clings to the pan. It may take up to 7 to 10 minutes. It is like a Bhuna process.
6. Add water. Cover. Simmer on low to medium heat for about10 minutes till the chicken is tender. There is nothing sacred about the amount of water, it depends on how you like your Salan, it can be soupy, stew-like, damp or even dry.