Salan, translated as curry or gravy in Pakistan’s native Urdu, is also known as shorba. The name comes from the Arabic word “Shurbah, " which refers to a soup. In Pakistan, the terms Shorba and Salan are used interchangeably to refer to any thin, soupy, meat-based curry, such as aloo gosht or kofta curry.
Why you’ll love this recipe
Nostalgic recipe - This chicken curry recipe screams cozy, comfort food and mom’s cooking. For many, it will be a reminder of home and family. You’ll need only four spices - Four simple pantry staples are all you’ll need for this chicken curry recipe. Delicious and light meal - This chicken curry recipe is light and easy to digest, unlike many other rich curries, such as chicken korma, butter chicken, and chicken tikka masala. Easy clean up - This recipe requires virtually no chopping and cutting and just one pot for cooking, so cleanup is a breeze.
Ingredient notes
Chicken - A good shorba is only possible with bone-in chicken like any other broth. Many chicken recipes, such as my Hyderabadi-style chicken curry or chicken karahi, can be made with any chicken, but this particular curry relies heavily on the bones for its flavor. Cooking oil - Use any neutral cooking oil with a high smoke point. Onions - Yellow onions, finely chopped, are best for this recipe, with red onions being a good backup option. Ginger - Freshly crushed ginger, added at two different stages, is key in this recipe. The yogurt - Use full-fat yogurt at room temperature for best results.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Add some tomatoes - You can try the chicken curry recipe with yogurt and tomatoes or omit the yogurt and cook it with tomatoes. Use different spices - Add some garam masala, Kashmiri chilies, fenugreek, or ground black pepper for a more complex flavor for your curry.
Step-by-step instructions
First step - Preheat the cooking oil and brown the onions to a light brown. Second step - Add the garlic paste and half of the ginger paste and saute for 30 seconds to allow them to bloom. Third step - Add the chicken and roast it until you can no longer see any pink, about 5 minutes. This seals in the meat juices, making it more succulent. Fourth step - Add the spices and roast everything for another 10 minutes. This helps roast the spices and chicken while also breaking down the onions for a smooth curry.
Fifth Step - Start adding the whipped yogurt a few tablespoons at a time. Make sure it’s at room temperature to prevent it from curdling. Sixth Step - By the time the yogurt is incorporated, the chicken will have released a lot of water. Keep cooking the curry on high to allow it to evaporate. Seventh step - After ⅔ of the liquid has evaporated, about 10 minutes, add in the ginger and start to saute the curry. Eighth step - Keep cooking on high and roast the mixture for another 10 minutes to ensure all the onions have dissolved and no pieces are floating in the curry.
Ninth step - Once the oil rises to the top, it is a sign that you have a well-blended curry. Tenth step - Add 1 cup of water and bring the curry to a boil. Eleventh step - Reduce the heat to a simmer and cover the pot. Cook until the chicken is cooked, about 10 minutes. Twelfth step - Uncover, check the chicken, and adjust the gravy as needed. Add water to thin it out, or cook it on high to thicken it. Garnish with cilantro and serve.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
