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Murg ka salan is basically a recipe that comes from the North-Western Frontier province that is now Pakistan. This chicken curry is famous for being very rich in spices. In India, this chicken curry is a part of the Mughlai cuisine. It is often rumoured that murg ka salan was the favourite dish of Mughal emperor Shah Jahan.
So if an Indian chicken curry can entice the taste-buds of a regal emperor, it must be really good. This chicken curry can thus be called a very royal recipe. Murg ka salan is not a very spicy recipe when compared to other Indian chicken recipes.
This royal recipe from the bawarchi-khana of the Mughals can now be easily prepared in your own kitchen.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- Chicken- 500 grams (medium sized pieces)
- Onions- 2 (chopped)
- Garlic pods- 8 (chopped)
- Ginger- 1 inch (chopped)
- Tomato- 1 (chopped)
- Red chilli powder- 1tsp
- Turmeric powder- ½ tsp
- Cardamom pods- 4
- Peppercorns- 5
- Coriander leaves- 2 stalks (chopped)
- Oil- 2tbsp
- Butter- 1tbsp
- Salt- as per taste
- Heat oil in a deep bottomed pan. Season it with cardamom and pepper corns.
- Add onions and saute on a low flame for 3-4 minutes until they turn brown.
- Then add ginger and garlic to the pan and saute for another 2 minutes until the spices are carmelised.
- Add tomatoes and sprinkle salt to melt them quickly. Cook for 3-4 minutes and remove from flame.
- Let the masala cool and then make a paste out of it in a grinder.
- Meanwhile melt some butter in a deep bottomed pan. Add the chicken pieces to it.
- Saute the chicken pieces till they turn brown for 3-4 minutes.
- Then add the ground masala to the pan. Mix it up and let it cook for 2-3 minutes on a low flame.
- Now add salt if necessary and 1 cup of water. Cover and cook for another 10-12 minutes on a medium flame.
Garnish murg ka salan with chopped coriander leaves and serve with steamed rice or rotis.