Creamy Chicken Salan


Hyderabadi chicken is aslow-cooked spicy chicken curry made with whole spices. The curry is made with almond and cashew nut which gives it a very rich and creamy texture. It can be served alongsidenaan, rice and rotis.

  • Medium
  • 7 person(s)
  • 25 Min


    • Chicken meat1 kilogram
    • Oil½ cup
    • Onion, sliced2
    • Coriander seeds1 tablespoon
    • Cumin seeds1 tablespoon
    • Garlic paste1 tablespoon
    • Ginger paste1 tablespoon
    • Tomatoes, diced4
    • Red chili powder1 tablespoon
    • Ground turmeric1 tablespoon
    • Saltto taste
    • Curry leaves2
    • Cardamom3
    • Water1/2 jug
    • Yogurt1/2 cup
    • Garam masala1 tablespoon
    • Fresh coriander, choppedfor garnish


  • Heat oil in a small pot over medium heat and saute onions until light brown.
  • Add cumin seeds and coriander seeds, and mix.
  • Add chicken pieces and stir well.
  • Stir in ginger and garlic paste.
  • Add diced tomatoes mix well.
  • Now add red chili powder, ground turmeric, salt, curry leaves, and cardamom. Mix well.
  • Add water and cover for 10 minutes until the chicken has cooked completely.
  • Add half cup yogurt and mix, then add garam masala, mix and cover. Cook on low flame for another 10 minutes until oil rises to the surface.
  • Garnish with coriander leaves and serve it with tandoori naan.
  • Enjoy! Please give us your feedback in the comments below.
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