Aloo Chicken Curry Pakistani | Aloo Chicken ka Salan

Pakistani Aloo Chicken Curry is a hearty and comforting dish. I make Potato Chicken Curry with tender chicken pieces and potatoes. Both are simmered together in a rich onion-tomato gravy that transforms into a delightful thin runny sauce (shorba). Breeze to prepare for everyone with staple pantry ingredients in total 35 minutes. Serve it with rice, roomali roti, paratha, raita and salads.

What is Aloo Chicken Curry?

Traditional Aloo Chicken curry recipe is my family’s favorite meal for every Friday. ‘Aloo’ means potato, and ‘chicken’ is the meat we use. This dish is known by different names worldwide, like Chicken Curry with Potatoes, Aloo Murgh Curry, Aloo Chicken ka Salan, and Chicken Aloo Shorba.

My cooking method for making chicken potato curry starts by frying the onion until light brown. Chicken pieces are cooked with onion and herbs until the chicken changes its color. Tomato puree and spices improve the taste.

Chopped potatoes are sauteed with the chicken in the gravy. After adding water everything is slow cooked until chicken and potatoes are tender. Fresh chopped coriander leaves are used to garnish this Indian chicken potato curry.

There is a wide range of vegetables which you can add as per your like. Some of them are potatoes, carrots, peas, bell peppers, cauliflower, spinach, eggplant and so many others. 

This homemade chicken and potato recipe is loved by everyone from Pakistan to India and Bengal. Bengalis especially enjoy eating the spicy aloo murghi ka salan.

If I talk about myself, I’ve been enjoying this chicken potato curry since my childhood, from my grandma’s kitchen to till today. In Pakistan, we enjoy this chicken curry with a thin gravy (shorba) that’s similar to soup. Shown in the picture. But you can adjust gravy consistency as per your liking.

More delicious chicken curries like Chicken karahi, Chicken Handi, Chicken ka Salan and Afghani Chicken. These recipes are best option for your get togethers and special events.

How to serve Aloo Chicken Curry?

You can enjoy this potato chicken curry with a variety of options including different types of flatbreads, rice, raita, salads, traditional drinks, and pickles.

1. With Rice – Pakistani chicken curry is deliciously pairing well with steamed rice, Zeera rice, brown rice and Pilua rice.
2. Roti/Flatbreads – Sever it with hot garlic naan, chapati, phulka, roomali roti, pita bread and paratha. Note: THICK potato chicken gravy is great with flatbread for scooping.
3. Raita – A side of Onion Raita, Cucumber Raita and Mint Raita complement this super delicious Potato Chicken Curry exceptionally well.
4. Salad – Enjoy it with mix cucumber salad
5. Traditional Drinks – To balance the tanginess of this chicken curry, pair it with chilled glass of lassi, Sherbet, Doodh Patti Chai and regular cold drink.
6. Pickles and Lemon wedge – Enhance this aloo chicken dish by adding mixed pickles and lemon wedges for an extra savory and tangy flavor.

Ingredients of Aloo Chicken Curry

For a delicious Potato Chicken Curry, you will need the following ingredients. Please Feel free to adjust the spices according to your taste preferences

1. Chicken: I’ll use 500g of fresh medium-cut, bone-in, skinless chicken. If you prefer, choose boneless chicken instead. Always try wash the chicken well and drain any excess water.
2. Potato: In my case I will add 2 medium size red salted potatoes. I love to add Yukon Gold and Laura potato. Prep: wash and peel the potatoes properly and chop them into medium size pieces.
3. Onion: Two medium size onion will use here in this aloo chicken curry. Prep: Remove the cover and finely chop them in thin slices.
4. Ginger Garlic: Use 15g of ginger (about 1 inch) and 8-10 garlic cloves for this curry. Peel and finely chop them into a paste, or use pre-made or store-bought ginger garlic paste.
5. Tomato Puree: For thin gravy we need 2 to 3 tomatoes. After washing grind, them into fine paste.
6. Ground Spices: We will add salt, red chili powder, turmeric, coriander powder, and garam masala to spice up this aloo chicken salan.
7. Whole Spice: Add what’s available in your kitchen. I have cumin seeds, bay leaves, cinnamon sticks, and cloves in my kitchen.
8. Water: as required. I will add 2 to 3 cups (700 to 800 gram).
9. Yogurt: It is totally optional. If you are going to make thick gravy then I will suggest you to add it about 100g thick yogurt. Otherwise skip it if you prefer thin gravy.
10. Oil: Any type of the oil and ghee will work well like mustard oil, vegetable oil or olive oil.
11. Cilantro and Coriander leaves: Important item for garnish and appealing looks of final curry.

How to Make Chicken Aloo Curry

There are two ways to cook this curry chicken with potatoes: stovetop Pan Method and instant pot, which I’ll explain in detail for your ease.

Heat oil: Heat 3 to 4 tablespoons oil in a large pan. saute the whole spices over low heat (20 to 30 seconds) until seed start to sizzling.

Add Onion: Add our sliced onions to the pan and saute it on medium heat for 6 to 7 minutes. Or onion turn to golden color.

Add Garlic Ginger: to pan along with onion and stir it until ginger garlic smells fade of. These two eliminate the smell of chicken.

Add Chicken: Next, we will instantly add chicken and stir it on high heat for a couple of minutes. Keep stirring frequently until the chicken changes its color from pink to off-white.

Add Tomato and Spices: Now, I will combine the tomato puree or chopped tomato and the pre-measured ground spices to pan and mix them well.

Chicken Bhunai: Once the tomato puree is a little thick, start the “bhunai” process by continuously stirring at medium heat. Make sure the chicken is coated well with the mixture by stirring for 2 to 3 minutes.

Add Potatoes: Next, I will add chopped potatoes and saute it with chicken over medium heat.

Water: After adding potatoes combine water to pan and mix all the ingredients well. Now cook everything on high heat until it starts boiling.

Slow Cook: Next, cover the pan with lid and let it cook over low heat for 10 to 12 minutes, or until the chicken becomes tender. Remember to stir occasionally. Also give a taste test to adjust salt.

Garnish it: After slow cooking, check if the chicken and potatoes are tender. If they are, garnish with whatever you have available, like cilantro, coriander leaves, kasoori methi, or sliced ginger

Pro Tips

I have written some tips for making an exceptional Potato Chicken Curry. These will help you to lead a delicious curry at the end.

1. Chicken: Only use bone-in chicken for this Potato chicken curry. Leg quarters are most suitable. 
2. Potato: Don’t chop the potatoes either in large or small pieces. Large pieces will take too much time to cook, and small-size potato becomes mushy quickly. 
3. Deglaze the Pan:  If spices, herbs, or chicken, stick to the bottom of the pan. Add a splash of water to deglaze at any time or stage. 
4. Consistency: Add water to make the curry as thick or thin as you like.
5. Slow Cook: Once everything is combined, allow the curry to cook at a low temperature for a longer time span. Otherwise, chicken and potatoes remain undercooked.

FAQs

Conclusion

In short, making Aloo chicken curry is simple, whether you use an Instant Pot or a stovetop. It’s mostly a dump-and-go process that requires basic kitchen ingredients. It’s quick and easy for beginners to impress their family. Try this recipe and share your experience; I’d be more than happy to respond.