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Chicken Curry Recipe or Murghi Ka Salan

Asiya
A chicken curry recipe deliciously made with onions, tomatoes and green paste.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main
Cuisine Indian
Servings 5 -6
Calories 500 kcal

Ingredients
  

  • 750 gms chicken
  • 3 tablespoon oil
  • 1 small cinnamon stick
  • 2 cloves
  • 2 green cardamoms
  • 3 medium sized sliced onions
  • 1 tablespoon ginger garlic paste
  • salt - to taste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 4 medium sized tomatoes made into puree
  • 2 tablespoon slightly roasted coconut
  • 2-3 green chillies
  • 2 tablespoon coriander leaves
  • ½ garam masala powder
  • ½ teaspoon coriander seeds powder
  • ½ teaspoon kali mirch powder black pepper powder
  • 1 teaspoon chicken masala powder optional

Instructions
 

For The Green Paste

  • Firstly, in a blender add slightly roasted coconut pieces, green chillies, coriander and blend well, add water and make a fine paste and keep it aside for further use.

Steps To Cook Chicken Curry:

  • Take a cooking vessel, add oil and heat it.
  • Add whole spices such as cinnamon stick, cardamoms and cloves.
  • Add sliced onions into it and cook for few minutes till they get soft or translucent.
  • Add ginger garlic paste and saute for few minutes.
  • Add chicken and roast it well until a change in color appears.
  • Add salt, turmeric powder, red chilli powder into it, mix and cook well.
  • Add tomato puree into it, mix and cook well for few minutes until oil leaves the sides.
  • Add the blended paste of coconut, green chillies and coriander leaves.
  • Mix the whole mixture well and cook until masala is cooked well and oil leaves the sides.
  • If the gravy is thick add little water as required.
  • Add spices such as garam masala powder, kali mirch powder, coriander seeds powder, chicken masala powder and mix.
  • Cook the chicken until it gets tender or cook for about 15-20 minutes by covering the lid on medium flame.
  • Garnish the curry with coriander leaves and serve hot with pulao or plain rice.

Notes

1.Here I have used desiccated coconut but freshly grated coconut too can be used instead of dry coconut.
2.If one does not prefer using coconut then just add paste of green chillies and coriander leaves.
3.Here I have used slow cooking method rather than making it in the pressure cooker and slow cooked method gives the best taste.
4.One can add additional spices such as bay leaf into the curry.
5.To make the tomato puree, blend the tomatoes directly in a blender or another method is boil the tomatoes, peel the skin and then make the puree, but in this recipe I have made the puree of the tomatoes directly and cooked the puree well enough.

Nutrition

Nutrition Facts
Chicken Curry Recipe or Murghi Ka Salan
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.
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