Murgh Salan Chef Harpal Singh

Murg ka salan(Chicken salan) is a classic gravy recipe that is warm and comforting. Its a simple recipe made with a few basic ingredients. Chicken salan is just so pure and warming, a simple and satisfying hug in a bowl.
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Ingredients Quantity
White sesame seeds 1 tbsp
Salted Peanuts cup
Water as required
Oil 2 tbsp
Mustard seeds tsp
Kalongi tsp
Fennel seeds tsp
Coriander seeds tsp
Cumin seeds 1 tsp
Black pepper powder tsp
Curry leaves 20-25 nos+ for garnish
Ginger garlic paste 1 tbsp
Dry red chilli 2-3 nos
Tamarind paste cup
Coriander powder 1 tbsp
Garam masala powder tsp
Red chilli powder 1 tsp
Turmeric powder tsp
Brown onion cup
Green chilli slit 3 nos
Chopped coriander 3 tbsp + coriander spring for garnish
Salt to taste
Prepared paste 1 cup
Water as required
Chicken 500 gms
Ginger julienne 1 tsp+ for garnish
Chilli oil for garnish
Method
In a kadhai add sesame seeds , peanuts and mix it well till it turns light brown , now remove it in to a mixer grinder , add water to it as required and grind it well.
In a same kadhai add oil , mustard seeds , kalonji , fennel seeds, coriander seeds , cumin seeds and mix it well , now add black pepper powder , curry leaves , ginger garlic paste ,dry red chilli,
Tamarind paste , coriander powder , garam masala powder , red chilli powder , turmeric powder , brown onion , green chilli
Chopped coriander , salt to taste ,and mix it well now add the prepared paste and mix it well for 3-4 mins , now add some water in the mixer grinder and mix it well and keep it aside .
Now add chicken and mix it well on medium flame for 6-8 mins
Add the water and ginger julienne to the gravy mix it well cover it with a lid and let it cook for 20 mins .
After 20 mins open the lid mix it once again and remove it in a serving bowl , finally garnish it with some ginger julienne , curry leaves , chilli oil , and fresh coriander leaves .

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