Its a slight gravy goes excellent with biriyani, rice, Well saalan is made of many things like murg saalan, bengan ka saalan, mirchi ka salaan and many more. But today our menu goes for chicken saalan i.e., murg ka saalan.
INGREDIENTS:
Chicken (200gms).
Curd (2-4 Tablespoons).
Salt, Chilli powder, Turmeric powder, Coriander powder (as per requirement).
Milk (1/2 cup).
Grated tomatoes (1).
Garam masala powder (1 Tablespoons)
Onions chopped (1 big).
Lemon juice (2 Table spoons).
Green chillies (4-5).
Oil (2 Table spoons).
PROCEDURE :
Heat oil in a pan, add chopped onions and try them till golden brown (sos sugar a pinch for colour), now add chicken and fry it and mean while add all the ingredients i.e., curd, salt, chilli, turmeric, coriander powder and cook well, and add water to make the gravy, bring it to boil in closed lid so that chicken pieces gets cooked and softer, as you find chicken got cooked slowly add milk and cook it then add lemon juice to it, this gives you a tangy taste and as milk is added along with it gives a beaten effect. Now add green chillies and cook, as the chillies gets softer off the flame and add coriander leaves and serve it hot.
INGREDIENTS:
Chicken (200gms).
Curd (2-4 Tablespoons).
Salt, Chilli powder, Turmeric powder, Coriander powder (as per requirement).
Milk (1/2 cup).
Grated tomatoes (1).
Garam masala powder (1 Tablespoons)
Onions chopped (1 big).
Lemon juice (2 Table spoons).
Green chillies (4-5).
Oil (2 Table spoons).
PROCEDURE :
Heat oil in a pan, add chopped onions and try them till golden brown (sos sugar a pinch for colour), now add chicken and fry it and mean while add all the ingredients i.e., curd, salt, chilli, turmeric, coriander powder and cook well, and add water to make the gravy, bring it to boil in closed lid so that chicken pieces gets cooked and softer, as you find chicken got cooked slowly add milk and cook it then add lemon juice to it, this gives you a tangy taste and as milk is added along with it gives a beaten effect. Now add green chillies and cook, as the chillies gets softer off the flame and add coriander leaves and serve it hot.
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