Aloo Chicken ka Salan by @samsweetandspicetreats

1h5
Medium

4 servings

🍗

1 kg

Chicken

🥔

250 g

Potatoes

🫗

60 ml

Oil

🧅

300 g

Onions

🫚

30 ml

Ginger Garlic Paste

🧂

8 g

Salt

🌶️

1 g

Red Chilli Powder

🌿

2 tsp

Coriander Powder

🟡

0.75 g

Turmeric

🍅

350 g

Tomatoes

🥣

45 ml

Yogurt

🌶️

3

Green Chillies

🌿

Coriander Leaves

💧

600 ml

Water

Preparation Steps

  1. Step 1/12

    Thinly slice the 2 medium onions and 2 large tomatoes. Peel and cut the 250 g potatoes into medium chunks.

    onions
    tomatoes
    potatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat 1/4 cup cooking oil in a deep pot over medium heat. Add the sliced onions.

    cooking oil
    onions
    🥄wooden spoon
    🥛measuring cup

  3. Step 3/12

    Fry the onions, stirring often, until lightly golden brown. Do not let them burn.

    onions
    🥄wooden spoon

  4. Step 4/12

    Add 1 kg chicken and 2 tbsp ginger garlic paste to the browned onions. Stir to coat the chicken in the aromatic oil.

    chicken
    ginger garlic paste
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/12

    Cook the chicken for 8 minutes, stirring regularly, until it changes color. Continue until the raw aroma of the ginger garlic paste is gone.

    chicken
    ginger garlic paste
    🥄wooden spoon

  6. Step 6/12

    Add salt, 1/2 tsp red chili powder, 2 tsp ground coriander, and 1/4 tsp ground turmeric. Stir well to coat the chicken with the spices.

    salt
    red chili powder
    ground coriander
    ground turmeric
    chicken
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/12

    Add the sliced tomatoes and cook the masala over medium heat. Stir frequently until the tomatoes soften and oil begins separating at the sides.

    tomatoes
    🥄wooden spoon

  8. Step 8/12

    Add the potato chunks and 3 tbsp plain yogurt. Mix gently until the potatoes are covered in the masala.

    potatoes
    plain yogurt
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/12

    Pour in about 600 ml water for a medium-thin curry consistency. Scrape the bottom of the pot and bring the curry to a simmer.

    water
    🥄wooden spoon
    🥛measuring cup

  10. Step 10/12

    Add 2 to 3 green chilies and cover the pot. Simmer on low heat until the chicken is fully cooked and the potatoes are fork-tender, about 25 minutes.

    green chilies
    chicken
    potatoes
    🥄wooden spoon

  11. Step 11/12

    Taste the curry and adjust the salt if needed. Transfer the aloo chicken salan to a serving dish.

    salt
    🥄serving spoon

  12. Step 12/12

    Sprinkle fresh coriander leaves over the curry. Serve hot with roti or plain boiled rice.

    fresh coriander leaves
    🥄serving spoon

Composition

Ingredients

Types

Meat, Poultry, Vegetables, Root vegetables, Aromatics, Condiments, Seasonings, Liquids

Ingredients

Chicken, Potatoes, Oil, Onions, Ginger garlic paste, Salt, Red chilli powder, Coriander powder, Turmeric, Tomatoes, Yogurt, Green chillies, Coriander leaves, Water

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Low sugar, Halal

Calories

520 kcal

Macro nutrients

Protein: 53g, Carbohydrates: 22g, Fat: 25g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 790mg, Iron: 2.8mg, Calcium: 90mg

Vitamins

Vitamin C: 24mg, Vitamin A: 115µg, Vitamin B12: 0.5µg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring cup, wooden spoon, serving spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry, Stew

Occasions

Lunch, Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Soft, Silky, Juicy, Thick gravy

Flavors

Savory, Spicy, Aromatic, Tangy, Rich, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely within 2 hours,Store in an airtight container,Reheat until piping hot), freezer : 3 months (Store in freezer-safe airtight portions,Thaw overnight in the refrigerator,Reheat thoroughly before serving)