Chicken Salna is one of the popular recipe served with parottas. Chicken Salna is spicy and full of flavours. Salna is generally prepared as a thin Gravy from the Chicken stock with the Coconut and Cashew/Peanut paste.
This Chicken Salna can be served as a side dish with idli, dosa and chapathis as well
Instructions
To make Chicken Salna, wash and clean the Chicken Pieces and Set it aside. Soak Poppy seeds in hot water before 30 minutes. Chop Onion and Tomatoes. Keep the Ginger Garlic Paste ready.
Step 1: Heat oil in a Pressure Cooker
Step 2: Add in Cinnamon, Cloves, Bay Leaves, Star Anise, Cardamom and Javithri.
Step 3: Add in Chopped Onion.
Step 4: Add in Chopped Tomatoes and Saute until Mushy.
Step 5: Add in Ginger Garlic Paste
Step 6: Saute them.
Step 7: Add in Chilli Powder, Pepper Powder, Garam Masala Powder, Cumin Powder and Coriander Powder.
Step 8: Add in Salt to taste
Step 9: Soak until all the masalas blend well
Step 10: Add in Chicken Pieces and saute them
Step 11: Soak poppy seeds in hot water for 30 minutes.
Step 12: Add Roasted Peanuts, Roasted Channa Dal, Fennel Seeds, Poppy seeds and coconut with required water into a blender and blend into a smooth paste.
Step 13: Add the coconut paste into the chicken mixture.
Step 14: Mix them and bring it to boil.
Step 15: Pressure Cook for 4 whistles in medium to low flame or until the chicken is cooked soft. Switch off the Pressure Cooker. is cooked soft. Switch off the Pressure Cooker.
Step 16: Let the Pressure release on its own. Open the Pressure Cooker.
For Tampering
Step 17: Heat oil in a Tampering Pan.
Step 18: Add Chilli Powder and Curry Leaves.
Step 19: Roast them in low flame.
Step 20: Make sure the chilli powder does not burn
Step 21: Add tampering into the salna.
Step 22: Chicken Salna is now ready to serve
Storage
Chicken salna can be store in the refrigerator and consumed up to 2 days.
FAQ
Chicken Salna is a popular south indian dish which is served along with Parottas, idlis, dosas or Chapathi. Salna has a fluid and lighter consistency. Chicken salna is made by cooking Chicken Pieces in coconut gravy until tender.
Salna is a South Indian curry, often made with onions, tomatoes, and various spices, and can include meat or vegetables. It's known for its rich, flavorful gravy and is frequently enjoyed with parotta , chapathi etc
Salna is a thin runny gravy made with onion tomato and coconut base gravy served mainly with parottas. kurma is a thick coconut based gravy served with chapathis.
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Recipe
Chicken Salna
Ingredients
- 2 Tblspn Oil
- 1 Star Anise
- 3 Cloves
- 3 Cardamom
- 1 inch Cinnamon
- 1 Bay Leaf
- 1 Javithri
- 1 Onion Chopped
- 1 big Tomato Chopped
- 2 tblspn Ginger Garlic Paste
- ½ teaspoon Turmeric Powder
- ½ teaspoon Pepper Powder
- 1 teaspoon Chilli Powder
- 1.5 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 250 grams Chicken
For Coconut Paste
- 2 tblspn Roasted Channa Dal
- 2 tblspn Roasted Peanut
- 1 teaspoon Fennel Seeds
- ⅓ Cup Coconut Grated cheese
- 2 teaspoon Poppy Seeds
For Tampering
- 1 tblspn Groundnut Oil
- 1 teaspoon Chilli Powder
- 2 Sprig Curry Leaves
Instructions
- Heat oil in a wok. Add in Bay Leaves, Cinnamon, Cloves, Cardamom, Javithri, star Anise and saute them until nice aroma comes out.
- Add in onion and saute until glossy.
- Add in Chopped tomatoes and salt to taste. Saute until mushy.
- Add in Ginger Garlic Paste and saute until it is cooked well.
- Add in Coriander Powder, Turmeric Powder, Pepper Powder, Chilli Powder, Cumin Powder, Garam Masala Powder and salt to taste.
- Saute until the mixture is cooked well.
- Add in the Chicken pieces and saute well.
For Preparing the coconut paste.
- Soak Poppy seeds in hot water for 30 minutes.
- Add in Poppy seeds, Roasted Peanut, Roasted Gram Dal, Coconut, Fennel Seeds into a blender. Blend them into a smooth paste with limited water.
- Add the Paste into the Chicken salna. Mix them. Since salna is a thin Gravy adjust the water accordingly.
- Add in salt to taste. Pressure Cook for 5 whistles in medium flame. Switch off the Pressure Cooker. Allow the pressure to release on its own.
For Tampering
- Heat oil in a small pan. Add in Chilli Powder and Curry Leaves.
- Roast them in low flame. Do not allow it to burn.
- Add them into the salna.
- Flavourful chicken salna is now ready to serve.
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