Murghi ka Salan

Out of all the curries that I prepare using chicken, this is perhaps the one I prepare most usually at home for meals. Home made ginger-garlic paste and yogurt, fresh lemon juice helps tenderize the chicken, and both the yogurt and tomatoes render a subtle sour flavor which balances out the sweetness of the shallow fried onions in the curry. Fresh roasted coriander seed powder and fresh cilantro add a wonderful aroma.

Murghi ka Salan – Chicken Curry

Murghi ka Salan – Chicken Curry

Ingredients:

Chicken, with bone – 800 gm, skinned and cut into 10-12 pieces
Home made Yogurt – 1/2 cup
Home made Ginger garlic paste – 2 tbsp
Fresh Lemon juice – 3 tbsp
Red chilli powder – 1 1/2 tsp
Salt – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Canola oil – 3 tbsp
Yellow Onion – 2, large, peeled and finely chopped
Green cardamom – 4
Black peppercorns – 8
Cloves – 3
Cinnamon stick – one 2″ stick
Dry-roasted Coriander seed powder – 2 tsp
Tomatoes – 4, large, ripe and red, finely chopped
Cilantro/Kothmir – finely chopped, 1/2 cup, loosely packed

Method:

1. In a large mixing bowl, add yogurt, ginger garlic paste, lemon juice, red chilli powder, salt and turmeric. Using a spoon or a whisk, mix well. Add the chicken pieces and mix well to coat all the pieces with the marinade. Marinate for 1 hour, covered, in the refrigerator
2. Later, before you start cooking, remove the chicken from the refrigerator and leave on the countertop to bring it back to room temperature. Continue cooking.
3. In a large heavy bottomed non-stick casserole dish at medium high heat, pour in oil, and as soon as it warms up add the chopped onion and stir fry until it is nice and evenly golden brown in color. Add the cloves, cinnamon stick, cardamom, black peppercorns, coriander seed powder and mix well. A wonderful aroma emanates. Fry them for a minute along with onions, later add the chopped tomatoes and mix well. Cover with a lid and let cook for 4-5 minutes. Add a few splashes of water and let cook until tomatoes are all mushy, add the marinated chicken with all the juices and mix well. Let cook uncovered for 5-10 minutes. Later, lower the heat to medium, pour in 2 to 3 cups warm water and mix gently. Cover with the lid and let cook for 30-40 minutes or until the chicken is tender and well-cooked. Remove from heat and add the chopped cilantro and gently mix well. Serve.

Suggested Accompaniments: Serve the curry along with Khushka and Tamatar dal, or along with Parathas, and a vegetarian side-dish of your choice for a delicious meal.

Luv,
Mona

Leave a Reply

  1. Dear Mona,

    What is the oil used in Hyderabad for cooking all these wonderful dishes?

    Aseem

    Aseem, you can use any cooking oil that you like.

  2. Mona

    Tried & Loved this. Was very much like our chicken curry but the peppercorns added a new taste. Also I fried the onions and then made a paste
    Thanks

  3. Hey Mona:

    Thanks, tried this today and it turned out great! I didnt add the tumericthough..my UP style :) love the layers that build up in this dish. Thx for sharing!

    L

  4. Wow looks yummy and is easy to cook.By the way Mona can we use the same recipe for mutton ?

    Nizsha, you can try it with mutton, but I have never prepared it. You might have to pressure cook the meat first though. ~Mona

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  6. Mona,
    This should be definitely a very tasty dish with the nice aroma of the coriander seeds. Is it possible to use any other oil for the cooking? I am not much used to cooking with canola oil. Will there be any difference in taste for that?

    Sudensha, you can use Sunflower oil instead, doesn’t matter! ~Mona

  7. assk mona
    i was looking for this recipe , i used to have in college mess/ cafetria back home in hyd.
    i tried ur recipe today, but somehow its good but not same taste like mess chicken curry.
    so if u know that recipe ,can u let me know the method.
    frankly, i find this curry is the most difficult recipe to make, difficult than biryani . i wish u could have picts of each steps.

    thx
    rizruby

    thx
    rizruby