How to make chicken salan and have a gravy that doesn’t show onions. I’ve tried chopping the onions very finely but they just dont want to disappear into the gravy. so how do you do it. is it ok to purree it and then make as your standard chicken salan??
Re: Chicken Salan...
When I make chicken salan, I slice onions and fry them until they're brown/golden brown, then add crush garlic and chop up a tomato into it. Bhoon the masala until the tomatoes 'melt' into the masala, add my chicken keep bhooning, and then add water to make the gravy part. When you fry the onions in the beginning I think it helps if you make sure they're golden brown, otherwise they won't disappear into the gravy. You could puree them, i don't think it would change the way your salan tastes but the texture might be off/better.
Re: Chicken Salan...
I can tell you bihari aloo chicken which has no onion showing and very tasty shorba and alot of it.
You first grind blend onion garlic and ginger into a paste. You then fry this paste in hot oil until the smell changes and the colour changes a little it will not become very brown but a little brown. Then add chicken and aloo and fry in the oinion paste. Add haldi, lal mirch and namak (dhania powder is optional) fry. Add water. Cook - done! nom nom
Re: Chicken Salan...
I make chicken salan the same way s punk said.