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A creamy white chicken curry in a white pan, garnished with chopped cilantro and sliced green chilies, set against a teal background.
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White Chicken Salan or White Chicken Curry

A simple delicious curry that delivers a beautiful mellow flavour that kids and adults will both enjoy!
Course Main Course
Cuisine Pakistani
Keyword Curry, Salan, pakistani
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Sarah Mir

Ingredients

  • 1- 1.25 lb chicken (use 1 lb or less for boneless, 1.25 for bone in)
  • 2 onions finely diced
  • 6-8 whole peppercorns
  • 2-3 cloves
  • ½ inch piece cinnamon
  • 3 green cardamoms
  • 1.5 inch piece of ginger grated or 1 rounded tbsp ginger paste
  • 5-6 cloves garlic crushed or ¾ tbsp garlic paste
  • 1 ½ tsp salt
  • ½ tsp coriander powder
  • ½ tsp black pepper
  • ½ tsp garam masala powder
  • 2 tbsp yoghurt whipped and at room temp
  • any neutral oil for cooking
  • a handful of washed chopped cilantro
  • finely diced chillies as many as you can handle

Instructions

  • Heat the oil in a heavy bottomed pot
  • Add the whole spices and cook until you can smell them (less than a minute)
    A white pot on a stovetop contains pale liquid and whole spices, hinting at white chicken curry in the making. In the background are glass jars, raw chicken, herbs, and a blue cloth.
  • In go the diced onions, saute till they soften and the edges start to change colour.
    Chopped onions caramelizing in a white pan on a stovetop, with raw chicken pieces ready for white chicken curry, spices, and a blue towel visible in the background.
  • Stir in your ginger and garlic and cook for a minute.
    A white pan on a stovetop contains sautéed onions, the first step in making white chicken curry. In the background, a glass bowl holds raw chicken pieces, with spice jars, fresh green herbs, and a kitchen towel on the counter.
  • Now add in your salt and coriander powder, saute for a minute and add your chicken pieces to the pot
    Raw chicken pieces simmer in a white skillet with a bubbling sauce, hinting at a delicious white chicken curry; spice jars and a teal kitchen towel add color to the background.
  • Cook the chicken on medium high heat stirring every 30 seconds or so until the chicken looks completely white on the outside, then turn the heat down a little and cook for five more minutes.
    Aloo Gobi, chanay ki daal
  • Add a cup of water to the chicken, bring to a boil and then simmer for 25-30 minutes or until tender. Add more water if needed to prevent sticking. (see notes for boneless chicken).
    A covered saucepan with a glass lid sits on a stovetop, steam condensing inside as white chicken curry simmers. In the background, spice jars and a light blue cloth are visible on a dark kitchen counter.
  • Now in goes the yoghurt. Tip: Yoghurt splits because it's a different temperature than the curry. Add two tbsp of the curry into the yoghurt, mix well, and then add the yoghurt into the salan.
    A white pot on the stove contains pieces of chicken simmering in a golden-brown sauce, reminiscent of white chicken curry, with some areas topped with a dollop of cream. Jars of spices and a green patterned cloth appear in the background.
  • Adjust the seasoning (salt) and add your garam masala and pepper.
    Chicken pieces simmering in a creamy, brownish white chicken curry sauce in a white pot on a stovetop, with a wooden spoon inside, and spice jars and a green cloth in the background.
  • Generously add in chopped chillies and cilantro and give it a good stir to allow the chillies to combine with the curry.
    A white skillet sits on a wooden board, filled with tender white chicken curry pieces in a brown sauce, garnished with sliced green chili and fresh herbs. Spice jars and a teal cloth create a cozy background.
  • Enjoy!

Video

White Chicken Salan

Notes

  • Boneless breast is a quirky thing, it cooks just as quickly as it overcooks. I often find myself simmering boneless breast meat for my Pakistani dishes for a longer period of time to allow the chicken to go past the point of rubber back to tender. 
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