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, 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!