Chicken salna /Thattukadai salna

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.

Ingredients:

• 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 :
• Salt
• Oil

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

Method:

• 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.

Note:

• 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 .