Chicken salna is a very famous dish available in the street side shops of Tamil Nadu.
Parotta with hot and spicy chicken salna makes an amazing combo! I match it with Puttu , chapathi or even with idly.
When we visited our family friend last week, they served us chicken salna together with Biriyani. Really it was a super tasty feast for us. So last sunday my hubby asked me to prepare it at home. I tried it and it came out very well.
- Chicken : 1/2 kg
- Onion (chopped ): 1 big
- Tomato (chopped ): 1 big
- Green chilly : 2
- Turmeric powder : 1/4 tspn
- Ginger garlic paste : 1 & 1/2 tspn
- Curry leaves : 1 sprig
- Coriande leaves :
To roast and grind:
- Cinnamon : 1 small stick
- Fennel : 1 tspn
- Cumin seeds : 1/2 tspn
- Cardamom : 1
- Grated coconut : 1/4 to 1/2 cup
- Whole black pepper : 1 tspn
- Dry red chilly : 3 to 5 (up to your tolerable level)
- Coriander powder : 1 tblspn
- Dry roast all the ingredients listed under "to roast and grind". Finally add grated coconut and give a quick fry.
- Grind the roasted spice and keep aside.
- Heat a pan with oil.
- Add chopped onion and saute it well till they turn light brown.
- Now add curry leaves and chopped tomato.
- Saute it well till the tomato becomes mushy.
- Now add ginger garlic paste and mix it well.
- Add turmeric powder and salt. Mix it again.
- Now add chicken pieces and mix it well.
- Add ground paste and mix it well with other ingredients.
- Add enough water because salna is a watery dish. Let it boil.
- Close the pan with lid and cook it on a low flame.
- Once chicken is cooked, turn off the flame and garnish with coriander leaves.
- You can replace coriander powder with coriander seeds and red chilly with chilly powder.
- You can add poppy seeds ( kas kas/gasa gasa) or cashew nuts while roasting and grinding .