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Chicken Curry (Murghi ka Salan)

A simple, soulful chicken curry just like mum makes. Perfect for beginners who want to cook something real and comforting.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 410 kcal

Ingredients
  

  • 700 grams chicken (bone-in or boneless, cut into medium pieces)
  • 2 medium onions (finely sliced)
  • 3 medium tomatoes (chopped or blended)
  • 1 tbsp garlic paste
  • 1 tbps ginger paste
  • 1/2 cup oil
  • 1 tsp red chilli powder (adjust to taste)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/ tsp cumin seeds
  • Salt to taste
  • tsp garam masala
  • green chillies (optional)
  • Fresh coriander (chopped, for garnish)

Instructions
 

  • Start with the base: Heat oil in a large pot. Add cumin seeds and let them sizzle for a few seconds. Add sliced onions and sauté until golden brown.
  • Add the chicken: Add chicken to the pot and cook on medium heat until it changes colour and starts to brown slightly.
  • Spices and paste: Stir in garlic and ginger paste. Cook for 2 minutes, then add red chilli powder, turmeric, coriander powder and salt. Mix well to coat the chicken.
  • Add tomatoes: Toss in chopped or blended tomatoes. Stir, cover, and cook for about 10 to 15 minutes or until the tomatoes break down and oil starts to separate from the masala.
  • Simmer the curry: Add 1 to 1½ cups of water depending on how thick you want the gravy. Cover and cook on low for 15 minutes until the chicken is fully tender.
  • Finishing touches: Add green chillies and sprinkle garam masala. Simmer uncovered for 5 more minutes.
  • Garnish and serve: Top with chopped coriander and serve hot with naan, roti, or steamed rice.

Notes

  • If using boneless chicken, reduce cooking time by 10 minutes.
  • Don’t rush the onion browning — it gives depth to the curry.
  • If tomatoes are very sour, add a pinch of sugar to balance the flavour.
 
Q: Can I use yoghurt instead of tomatoes?
Yes, you can use ½ cup of yoghurt instead of tomatoes for a richer flavour. Just whisk it well and add after browning the onions.
Q: What’s the best chicken cut for curry?
Bone-in thigh pieces give the best flavour, but boneless breast works too if you're in a hurry.
Q: Can I make this curry in advance?
Definitely. It tastes even better the next day once the flavours settle.
Q: How spicy is this recipe?
It's medium spicy, but you can always reduce the chilli or skip green chillies to suit your taste.