Salan too watery!

[queen_24]

Re: Salan too watery!

@Sara516

soooo no matter what I make, be it karahi, korma, even biryani…whatever…my salan ends up toooo wet…it doesn’t have that masalaydaar look to it that I want (or in the case of korma, a thick yogurty curry)
I’ve tried several different methods including:
cooking the chicken on high heat so it doesn’t release too much water (as leaving it on low heat left too much water)
cook it in a big wide wok instead of a traditional pot
I’ll never add water…instead add tomato sauce or yougurt…
but end result is its still too watery
main ki karaN?

will you follow my recipe?? you certainly should!! I have got your problem specially in Qorma. First things first. Tip no. 1; when you wash the chicken, leave it in Strainer for around 10 mins, so that it dries. now, if your chicken is 1 kg, take 5 to 6 medium sized onion. thin slice (use Onion chopper for good results). fry it golden brown, spread it on a paper (news paper would work best) and dry it under fan.. this all should be done fastly.. in seconds you will feel the onion is turning crispy & just then you need to crush it by your hands.. no late, no wait crush it as much as you can and now keep it aside. Now salan turn. Ghee should be used for qorma. take a bowl, pour 1 pao yogurt in it, 1-1/2 tablespoon red pepper, 1 teaspoon pisa hua dhanya, 1/2 teaspoon haldi, 1 teaspoon chaat masala, 1/4 teaspoon garam masala pisa hua, 6 longen, 8 gol kali mirch, 2 bari elaichi kaat ke, 5 to 6 green chhoti ilaichi halki si kaat ke, salt 1 teaspoon, sufaid zeera 1-1/2 teaspoon, garlic paste 1-1/2 tablespoon, ginger 1 tablespoon.. mix it all well, infact very well, now pour this paste in heated ghee.. ab isko achhi tarha bhoono, yahan tak ke masala ban jaye and ghee ooper aajaye. fire should be medium.. if ghee ooper na aaye means you need to raise the fire. achhi tarhan bhoonnay ke baad add chicken and isko bhi achhi tarha bhoono, REMEMBER, if the chicken wasn’t dried well it will leave too much of water so make sure it was strained well. ab medium aanch p hi handiya dhak do and after two minutes put the fire on lower medium. again affter 5 minutes you need to check ke chicken paani to nahin chor rahi. remember another thing, chicken’s cooking time is always around 25 minutes to 35 minutes. so isi hisab se you will need to adjust the fire. agar pani km chor rahi hay to fire halki kardo aur agar pani zada chor rahi hay to anch tez. avoid adding water unless really needed. (in rare cases it needs to add water) wo bhi hardly half cup. I hope it wont. now when the chicken is done, add crushed onion, mix it and add water if needed, apnay hisab se uski thickness rakho and then taste it, salt, laal mirch.. these are two things jis main se koi aik cheez ya dono ki km lgega, and its because of onion, because onion tastes sweet.. so add accordingly.. adjust the taste.. (ye sab halki aanch p karna) now add Kewra 1/2 teaspoon.. cover the handiya and uspe baat rakh ke usay dm do for 5 to 7 minutes. Uncover it… you’ll find, all what you needed