Chicken Sada Salan
Course: MainDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 kg. Chicken
200 gram Onion-sliced
1 cup Yogurt
3 tbsp. Coriander (Dhaniya)-powder
2 tsp. Salt (adjust to taste)
1/4 tsp. Turmeric (Haldi)-powder
1 tsp. Chili (Lal Mirch)-powder
2 tsp. Garlic (Lehsan)-paste
2 tsp. Ginger (Adrak)-paste
1/2 cup Vegetable Oil
2 Black Cardamom (Bari Ilaichi)-seeds,
8 Green Cardamom (Chhoti Ilaichi)-seeds,
8 Black Pepper (Kali Mirch)-whole
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, salt, black cardamom, green cardamom, black pepper and cloves.
- 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!
This is an amazing recipe but instructions are bit confusing. I made this but couldn’t find the step as to when are we supposed to add the whole Garamond masala ingredients . I just put it along with the other spices. Could I please ask you to amend the method/instructions?
I was looking for this recipe for years as my mom used to make this, in my childhood. Taste amazingly great! Much appreciated for sharing such a lovely recipe