In a pot, add sliced onions and oil. Fry the onions at medium to high flame until they turn light golden brown. Remove the onions from the oil and allow it to cool down.
In a chopper, chop the golden brown onions without water until they turn into crumbs. Set aside
Remove all the oil from the pot and only keep about 6 tbsp of oil in the pot.Add the whole spices, chicken, ginger garlic paste to the pot and saute it at medium flame for 2 to 3 mins.
When the water from the chicken dries up, add all the powdered spices and saute for another 3 mins.Reduce the flame to low and add in yogurt and onion crumble. Stir it a bit, add about 1 cups of water, cover the pot and let it simmer for 10 to 15 mins.
Check to see if all the onion crumble has dissolved and an oil layer has formed on top of the curry.Add 3 more cups of water, cook for another 3 mins. Adjust salt if needed. Garnish with chopped coriander and serve with rice.
DIVIDE THE SALAN INTO 6 PORTIONS. You can even freeze if you plan to use later.
