• 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.