Chicken Sada Salan
Course: MainDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 kg. 1 Chicken
200 gram 200 Onion-sliced
1 cup 1 Yogurt
3 tbsp. 3 Coriander (Dhaniya)-powder
2 tsp. 2 Salt (adjust to taste)
1/4 tsp. 1/4 Turmeric (Haldi)-powder
1 tsp. 1 Chili (Lal Mirch)-powder
2 tsp. 2 Garlic (Lehsan)-paste
2 tsp. 2 Ginger (Adrak)-paste
1/2 cup 1/2 Vegetable Oil
2 2 Black Cardamom (Bari Ilaichi)-seeds,
8 8 Green Cardamom (Chhoti Ilaichi)-seeds,
8 8 Black Pepper (Kali Mirch)-whole
8 8 Cloves (Laung)
Directions
- Fry onion in oil to light brown. Add ginger (Adrak) paste, garlic (Lehsan) paste, yogurt, coriander(Dhaniya) seeds powder, chili powder, turmeric (Haldi) powder and salt.
- Mix and fry briefly and then add the chicken.
- Mix it and cook for 10 to 15 minutes when the chicken becomes tender.
- Add water to level up with the meat and cook on medium to high heat till the water boils leaving reasonable consistency of curry.
- Serve with naan or boiled rice.
Hi!
I want to ty thaïs recule but In the last point how much water do we need to add?
What consistency the salan must have?
You should use 1/2 cup of water with an ending consistency of the gravy a little thinner than tomato sauce. You want it to be somewhat runny but not watery. Hope that helps!