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Chicken Aalu Ka Salan
Chicken Aalu Ka Salan

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We hope you got insight from reading it, now let’s go back to chicken aalu ka salan recipe. You can cook chicken aalu ka salan using 25 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken Aalu Ka Salan:
  1. Provide 1.5 kilo (skinless, cut into curry pieces, around 12pcs Chicken
  2. Provide 1.5 cups oil
  3. Prepare 3 onions (medium sized, cut into slices)
  4. You need 3 tomatoes (medium sized, cut into slices)
  5. Get 5 – 6 green chillies (2 chopped)
  6. Take 1 cup coriander, chopped
  7. Use 4 – 5 medium potatoes, peeled and cut into big chunks
  8. Get 1 tbspn crushed ginger
  9. Take 1 tbspn crushed garlic
  10. Use 1 lit hot water
  11. You need 1 small bay leaf
  12. Prepare 1 small cinnamon stick
  13. Use to taste salt
  14. You need 1 chicken stock cube for extra flavour
  15. Provide 1 tbspn red chilli powder ½ tspn
  16. Get 1/2 tsp Kashmiri chilli powder
  17. Provide 4 pepper corns
  18. Get 4 cloves
  19. Provide 1 tspn turmeric powder
  20. Get 1 tbspn coriander powder
  21. Prepare 1 ;tbspn cumin seeds
  22. Take pan roasted and ground
  23. Get 1 tspn garam masala
  24. Use 1 tbspn dried fenugreek
  25. Take 1 green cardamom
Instructions to make Chicken Aalu Ka Salan:
  1. Heat oil and fry onion until it's golden and crispy. Add chicken, bay leaf, peppercorns, chicken cube, cinnamon, 2 green chillies, cloves, ginger and garlic. Fry until the chicken changes it's colour.
  2. Add tomatoes and cook on high heat until the tomatoes are loose and cooked.
  3. Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.
  4. Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.

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