MURGH KA SALAN (Authentic Pakistani Chicken Shorba Curry)

This classic, comforting chicken curry is one of those dishes a Pakistani kitchen is incomplete without. This is a versatile and forgiving dish. Use minimal ingredients and whatever spices you have access to to create this hug in a bowl. Pair it with Roti, soft Garlic Nan and or Steamed Rice.

Serves 4


1 kg Chicken, Cut in medium size piece

5 tablespoons Oil

150 g Yogurt whisked well

2 teaspoon Garlic minced or paste

2 teaspoon Ginger minced or paste

2-3 Green chilies finely chopped or crushed

3 Onions medium size, chopped

3 Tomatoes medium size, chopped or grated

3/4 teaspoon Turmeric Powder

2 teaspoon Coriander Powder

1½ teaspoon Kashmiri Red Chilli Powder

1 teaspoon Cumin Powder

Salt to taste

2 cups Water

1 teaspoon Garam masala powder

Juice of one lemon

Coriander leaves as needed chopped

Whole Spices

2 Bay leaves

5 Cloves

4 Green cardamom

8 Black peppercorns

1 Cinnamon stick


1. Add oil to a hot pan on medium heat, then dd all the wholes spices and fry for 30 seconds until fragrant. Add ginger, garlic, and green chilies, fry for 30 seconds. Stir to avoid it sticking at the bottom of the pot.

2. Add chopped onions along with