Soy-Free Chicken Salan
Dive into the rich, aromatic flavors of this Soy-Free Chicken Salan, a comforting South Asian curry that makes weeknight dinners both effortless and unforgettable. This wholesome, soy-free recipe features succulent chicken thighs simmered in a luscious, spiced gravy made from golden sautéed onions, ripe tomatoes, creamy yogurt, and a medley of fragrant spices like cumin, coriander, and garam masala. The dish comes to life with the vibrant finish of fresh cilantro and slices of green chili, adding a delicate heat and herbaceous depth. Perfectly paired with steamed basmati rice or warm naan, this gluten-free curry is both hearty and satisfying, making it a versatile option for families or gatherings. With just 15 minutes of prep and a total cooking time of under an hour, this one-pot wonder guarantees bold, restaurant-quality flavor right in your kitchen.
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Recipe Information
Ingredients
- 1 kg Chicken thighs
- 3 tablespoons Vegetable oil
- 2 medium Onion
- 3 medium Tomato
- 5 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 1 cup Plain yogurt
- 0.5 cup Fresh cilantro
- 1.5 cups Water
- 2 medium Green chili
Instructions
Begin by finely slicing the onions and setting them aside. Chop the tomatoes and keep them ready.
Mince the garlic cloves and grate the ginger. Set aside for later use.
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the sliced onions to the hot oil and sauté until they turn golden brown, about 8-10 minutes.
Reduce the heat and add the minced garlic and grated ginger to the onions. Stir for around 1-2 minutes until fragrant.
Mix in the chopped tomatoes and cook until they soften and form a paste-like consistency, approximately 5-7 minutes.
Stir in the ground cumin, coriander, turmeric, chili powder, and salt. Cook for another 2-3 minutes to allow the spices to bloom.
Add the chicken thighs to the pot, stirring well to coat the chicken pieces with the onion-tomato mixture.
Add the yogurt and continue to cook, stirring occasionally, for about 5 minutes until the yogurt integrates with the masala and the chicken begins to color.
Pour in the water and bring the mixture to a gentle simmer.
Cover the pot and let the chicken cook for 25-30 minutes, stirring occasionally, until it is tender and cooked through.
Adjust the seasoning with salt to taste, if necessary.
Stir in the garam masala towards the end, and add the sliced green chilies and chopped cilantro.
Simmer for an additional 5 minutes with the lid on.
Serve the chicken salan hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 8146 mg | 354% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 63.8 g | ||
| Protein | 284.6 g | 569% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 823 mg | 63% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4597 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
