White Chicken Salan or White Chicken Curry

Ingredients

• 1- 1.25 lb chicken ((use 1 lb or less for boneless, 1.25 for bone in))
• 2 onions finely diced
• 6-8 whole peppercorns
• 2-3 cloves
• 1/2 inch piece cinnamon
• 3 green cardamoms
• 1.5 inch piece of ginger grated or 1 rounded tbsp ginger paste
• 5-6 cloves garlic crushed or 3/4 tbsp garlic paste
• 1 1/2 tsp salt
• 1/2 tsp coriander powder
• 1/2 tsp black pepper
• 1/2 tsp garam masala powder
• 2 tbsp yoghurt (whipped and at room temp)
• any neutral oil for cooking
• a handful of washed chopped cilantro
• finely diced chillies (as many as you can handle)

Instructions

1. 1

   Heat the oil in a heavy bottomed pot

2. 2

   Add the whole spices and cook until you can smell them (less than a minute)

3. 3

   In go the diced onions, saute till they soften and the edges start to change colour.

4. 4

   Stir in your ginger and garlic and cook for a minute.

5. 5

   Now add in your salt and coriander powder, saute for a minute and add your chicken pieces to the pot

6. 6

   Cook the chicken on medium high heat stirring every 30 seconds or so until the chicken looks completely white on the outside, then turn the heat down a little and cook for five more minutes.

7. 7

   Add a cup of water to the chicken, bring to a boil and then simmer for 25-30 minutes or until tender. Add more water if needed to prevent sticking. (see notes for boneless chicken).

8. 8

   Now in goes the yoghurt. Tip: Yoghurt splits because it's a different temperature than the curry. Add two tbsp of the curry into the yoghurt, mix well, and then add the yoghurt into the salan.

9. 9

   Adjust the seasoning (salt) and add your garam masala and pepper.

10. 10

    Generously add in chopped chillies and cilantro and give it a good stir to allow the chillies to combine with the curry.

11. 11

    Enjoy!