A beautifully crafted Murgh ka Salan is a marvel. I’ve been very fortunate in having been able to try a couple of them as well as observe the production process. The Murgh ka Salan, which is made in a similar manner but with mild chilli peppers steeped in the gravy, is the one that most people think of. The ideal partner for a Hyderabadi biryani, adding a hint of heat and gravy to a flavorful dish.
I’ve changed the salan in this recipe to include bone-in chicken, which allows for a much more filling meal. Murgh ka Salan is cooked in many homes, and the paste can differ depending on who you ask. Some of my friends like to add a few more ingredients to the paste along with the peanuts.
The roasted peanuts impart a distinct flavour to the curry, which is further enhanced by the addition of sesame seeds. In a Hyderabadi salan, the flavours must be balanced: sweet, tangy, spicy, and hot. The tamarind paste adds a sour note, while the chillies provide the required heat. As a side dish, serve with roti or rice.
Many of you have written in asking about ideas for what to do with leftover turkey this Christmas, and this is a delicious recipe to try. Substitute turkey for the chicken, and add it to the curry along with the tamarind paste while it’s cooking. All have a wonderful Christmas!
How to make Murgh ka Salan
- Add the paste ingredients to a small frying pan and cook on low heat for 7-8 minutes. Stir often to ensure that the colour is uniform throughout. Take the pan off the heat and set it aside for 5 minutes to cool. Create a thick smooth paste in a blender with 70 mL water. Remove from the equation.
- Heat the oil in a big heavy-bottomed nonstick frying pan over a medium flame. Allow the mustard seeds to splutter for a few seconds before adding them. Add the onions and cook for 15-16 minutes, stirring constantly as they brown and change colour.
- Reduce the heat to low and stir in the curry leaves for a few seconds before adding the garlic and ginger paste. Cook for a minute, stirring constantly.
- Along with the paste, apply the chilli and turmeric powder. Return the heat to medium and add the chicken bits, stirring well.
- Mix thoroughly, ensuring that the paste coats the chicken parts as it seals for 7-8 minutes. At this stage, add the water and salt, and cook for 20 minutes on low heat with the lid off. Halfway through, stir.
- Cook for another 5 minutes after adding the tamarind paste. Serve with roti or rice and salad, garnished with fresh coriander.
