Chicken Salna | Chicken Salna For Parotta | Chicken Salna Recipe | How To Make Chicken Salna | Hotel Style Chicken Salna | Chicken Kulambu | Chicken Gravy For Parotta | Madurai Parotta Salna | Chicken Salna Gravy
Ingredients for the Chicken Salna Recipe :
– Chicken, curry cut pieces with bones-500 gms
For the Masala Paste:
– Cumin seeds-1 tsp
– Fennel seeds (saunf)-1 tsp
– Black Peppercorns-1 tsp
– Poppy Seeds-1 tsp
– Cloves-2
– Cinnamon- I big piece
– Green Cardamom-2
– Star Anise-1
– Mace- 1 flower
– Cashew nuts -5-6
– Coconut (skin removed)- 1 cup (around 50 gms)
For the grated Shallot-Chilli mix:
– Shallots- 10-12 shallots (around 100 gms total)
– Green chillies-2
Spice Powders:
– Turmeric powder-1/2 tsp
– Red Chilli Powder-1 tsp
– Coriander powder- 2 tsp
Other Ingredients:
– Chopped Onion – 1 large (100 gms)
– Ginger garlic paste-2 tsp
– Chopped tomatoes -2 small (120 gms)
– Curry leaves-15-20 nos
– Mint leaves- 10-15 nos
– Salt- 1 tsp ( + a pinch later)
– Coriander leaves, fine chopped- 2 tbsp
– Oil-4-5 tbsp
Preparation:
– For making the masala paste, add all the items other than the coconut pieces and coarse grind it to a powder. Now add the coconut pieces and coarse grind it. Now add water and then grind it to a paste.
– To make the shallot/chilli grated mix, either crush it roughly in a mortar pestle or roughly crush it in the grinder.
– Also fine chop one onion and also the tomato.
Process:
– Heat oil in a pressure cooker and add the stone flower. Give a stir and add the shallot-chilli mix. Give a stir and fry on medium heat for around 2-3 mins. Now add the fine chopped onions and fry on medium heat for another 4-5 mins till light brown.
– Now add the ginger garlic paste and fry on low heat for around 2-3 mins.
– Now add the chopped tomatoes, curry leaves and mint leaves. Mix and cook on low heat for around 2 mins.
– Add all the spice powders and salt.
– Mix and cook for around 2-3 mins till soft.
– Now add the chicken pieces, mix and cook on high to medium heat for around 3-4 mins till the chicken is browned.
– Now add the paste and mix and cook on medium heat for another 3-4 mins.
– Add 300-400 ml water, add a pinch of salt and pressure cook for 2 whistles.
– Allow the pressure to release on its own.
– Open the lid and garnish with finely chopped coriander leaves.
– Simmer and serve with preferably Malabar Parotta for the best taste.
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