Chicken Curry Pakistani Style (Murghi ka Saalan)

This weekend I had been a bit lazy since I wasn’t so well, but the love for cooking keeps you on your toes doesn’t it? IT DOES – for me at least. So this time in the kitchen it had to be something comforting and something that could be prepared in less time. So first thoughts, it had to be CHICKEN and second thought, it had to be curry/gravy/saalan/shorba

So what can be better than Chicken Curry – easy, comforting and you can enjoy it with chapati or rice.  This recipe of Chicken Curry is by my Ammi (Mom), Thank you Lord for giving us mommies they are such a blessing in our lives and what ever they cook its always delicious!

The highlights of this Chicken Curry recipe are its Pakistani spices and flavors, the cooking technique and of course the tantalizing curry made from onions and tomatoes.

More Pakistani Style Recipes

Chicken Curry Pakistani Style (Murghi ka Saalan)

Tantalizing Pakistani Style Chicken Curry with exotic spices and tomato-onion sauce, absolutely delicious!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Pakistani
Keyword: Pakistani Recipes
Servings: 6
Author: Hirra Pervaiz


  • 1 Whole Chicken (cut into 8 pieces)
  • 2 Onions medium (finely chopped)
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Salt or to taste
  • 1 1/2 tsp Red Chili Powder
  • 1/4 tsp turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 3 to matoes (peeled and chopped)
  • 3 Cups water
  • Coriander leaves for garnish
  • 1/2 Cup Ghee or Oil


  • Put a heavy bottomed pan on medium heat and melt Ghee (if using oil heat it for about 2 minutes)
  • Meanwhile, using a blender or a chopper, blend onions into paste like consistency
  • Add these onions to the pan and saute until it starts to turn golden. The onions will start getting darker in color, cook until dark brown. This will give the curry that red coloring – don’t over cook or burn the onion as it will spoil the taste if too dark or burned
  • Now add the ginger and garlic paste into it and continue to saute’ until brown and fragrant
  • Now add chicken to the pan, you can add 1/4 cup of water to avoid burning of masala. Fry the chicken until golden and partially cooked
  • Now add the spices, salt, red chili powder, turmeric powder, coriander powder, garam masala powder, mix and continue to fry on medium-high heat – (this procedure is called bhuna)
  • Now add the chopped tomatoes in the pan and cover with the lid. Lower the heat to medium and let the tomatoes cook. Add a little bit of water so that tomatoes soften
  • When tomatoes are soft, continue to fry (bhuno) the chicken until you see the oil separating from the sauce
  • Now add the remaining water in the pan and lower the heat. Cover with the lid and let it simmer for about 20 minutes. You’ll see oil floating on the top indicating the curry is cooked
  • Garnish with fresh chopped corriander and serve with Naan, Chappati, Basmati Rice and Kachumbar Salad


  • Binte

    I'm trying this today! It looks super delicious

  • Hirra Pervaiz

    Thank you 🙂 definitely go ahead and try it out and let me know how it turned out or you can even share your dish picture on the Facebook page
    – Happy Cooking and keep Tickling those Tastebuds!

  • Harshita Kapur

    This comment has been removed by the author.

  • Harshita Kapur

    Ate this at a pakistani restaurant in London last time. This looks exactly the same! I'm drooling…

  • Noorulain Ali

    this looks so yummy!
    I am going to try this today for dinner!
    Surprise for MUMMY & BABA jan!

  • Hirra Pervaiz

    Hi Noor, thanks 🙂

    Surprising your mummy & baba jaan sounds amazing, do let me know how it turned out.

  • Travis Francis

    Thanks for this!

  • Muhammad Anas

    Thank you so much for such a nice post. It looks very delicious, indeed Pakistani cooking recipes have their charm.

  • FSIL India

    Chicken Curry is one of the favorite foods. Before read your blog, I tried numerous recipe Chicken Curry but your recipe is quite simple and easy to understand. Thanks for sharing.

  • Anonymous

    Hi! I made this recipe yesterday with a couple of adjustments, came out great. Many thanks 🙂

  • Samia A

    I made it for dinner it came out so good. Thanks a lot.

  • Anonymous

    Im in the middle of making this, so far so good. Thankyou for putting this recipe up.

  • Hirra Pervaiz

    I'm glad it turned out great 🙂

  • Hirra Pervaiz

    Thanks Samia for trying the recipe. I'm glad it turned out great 🙂

  • Hirra Pervaiz

    Thank you for trying the recipe. Hope you enjoyed it 🙂

  • Michelle hameed

    Tried this recipe yesterday. It was delicious. My hubby loved it.

    • Hirra Pervaiz

      Thank you, Michelle, for trying out this recipe. I’m glad you and your husband loved it 🙂

  • Mubashir

    Okay.. so as m forced bachelor now a days n posted at central africa.. luckily managed halal chicken.. trying this today.. wish me luck 🙂

    • Hirra Pervaiz

      Thanks for trying out the recipe. Hope it turned out good for you. Do share how it was

      • Kim

        Is it us cup for the water

  • Ashish Bhattacharya

    Made this last week and it turned out to be deliciously awesome! Thanks for the recipe!

  • Arshad Aziz

    Never had much look or taste in pakistani cooking,
    I am goibg to give your recipe a try..
    Will give a honest update..

  • Ahmad Parviz

    I have always enjoyed Pakistani cuisine. For the first time I tried making pakistani food using your recipe. It turned out great.

    Thank you!

  • The Recipes PK

    my favourite food of all time. I love paskistani food.


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