Aloo Chicken Salan

Ingredients

• 1 kg Chicken pieces (Bone-in curry-cut chicken is recommended)
• 0.25 cup Cooking oil (For frying the chicken and cooking the masala; amount estimated because the source only says oil)
• 2 tbsp Garlic paste (Amount estimated from the narrated method)
• 4 Green chilies (Slit or roughly chopped; amount estimated)
• 2 tbsp Whole spices (A mixed whole garam masala, such as cumin seeds, black cardamom, green cardamom, cloves, cinnamon, and bay leaf; quantity estimated)
• 0.5 cup Tomato paste (The transcript specifies tomato paste; quantity estimated)
• 2 Browned onions (Deeply brown, then ground into a paste; amount estimated)
• Salt (To taste; estimated at about 1½ tsp)
• 1 tbsp Kashmiri red chili powder (Adjust to taste)
• 1 tbsp Dried coriander (Ground coriander powder; amount estimated)
• 1 tsp Ground turmeric (Amount estimated)
• 500 g Potatoes (Peeled and cut into medium pieces; amount estimated)
• 2 tbsp Desi ghee (Added with the potatoes; amount estimated)
• 3 cup Water (Add enough to create the desired amount of curry gravy)

Steps

1. 1

   Prepare the ingredients. Cut the chicken into curry-sized pieces, peel and cut the potatoes into medium chunks, slit or chop the green chilies, and grind the browned onions into a smooth paste.

2. 2

   Heat the cooking oil in a deep karahi or heavy-bottomed pot over medium-high heat until shimmering.

3. 3

   Add the chicken pieces to the hot oil. Fry, stirring occasionally, until the chicken loses its raw color and develops light golden-brown edges, about 8–10 minutes.

4. 4

   Add the garlic paste and green chilies to the fried chicken. Stir and cook for 1–2 minutes, until the garlic is fragrant and no longer smells raw.

5. 5

   Add the whole spices. Stir them with the chicken for about 30–60 seconds so their aroma blooms in the hot oil without allowing them to burn.

6. 6

   Add the tomato paste and ground browned-onion paste. Mix thoroughly, scraping the bottom of the karahi so the pastes combine with the chicken and spices.

7. 7

   Add salt, Kashmiri red chili powder, dried coriander, and turmeric. Cook the masala over medium heat, stirring frequently, until it thickens and the oil begins to separate around the edges, about 8–12 minutes.

8. 8

   Add the potato pieces and desi ghee. Stir carefully until the potatoes are coated in the spiced masala and the ghee is fully incorporated.

9. 9

   Pour in enough water to make a moderately thick curry gravy. Stir once, bring the mixture to a boil, then reduce the heat to low.

10. 10

    Cover the karahi and cook on low heat for about 15 minutes, or until the chicken is tender and the potatoes can be pierced easily with a knife. Check once during cooking and add a little more water if necessary.

11. 11

    Taste and adjust the salt and chili seasoning. Simmer uncovered for a few additional minutes if needed, until the gravy reaches the desired consistency and a thin layer of oil appears on top.

12. 12

    Serve the hot aloo chicken salan with roti, naan, or another flatbread.

Notes

The transcript does not provide exact amounts for most ingredients, so those quantities are practical estimates. The narrated method specifically calls for frying the chicken first, grinding browned onions, cooking the masala until the oil separates, and simmering the finished curry for 15 minutes.

Nutrition per serving

• main
• curry
• Pakistani
• South Asian
• halal
• one-pot
• stovetop
• comfort food