Chicken Salna is a side dish to paratha/parota which is prepared in a South Indian style.
This is a delicacy of Tamil Nadu….
Chicken salna a aromatic curry which is a famous street food in Tamil Nadu with which parota is served.
Chicken curry with freshly roasted spices like cumin, fennel seeds, pepper corns along with onions, tomatoes, coconut are roasted along with cashewnuts.
The same recipe can be used for making vegetarian salna by using potatoes instead of chicken..
Do give this a try and enjoy Tamil Nadu style curry at your place ,best served with parotta,appam, idli gheerice or chapati.
•1 kg Chicken piece, washed and drained
•1 medium onion sliced
•1 medium tomato chopped
•2tblsp coriander leaves for garnishing
For salna masala
(Fry all in oil for 5-6 minutes adding one by one)
•2 pieces cinnomon
•1tsp kus kus/poppy seeds
•1tsp black pepper
•1/2 tsp cumin seeds
•1tsp sauf/fennel seeds
•2 medium onions sliced
•10 flakes garlic
•1tsp chilly powder
•1/2tsp turmeric powder
•1tsp dhania powder
•1/2 cup coconut
▪Grind the roasted ingredients to a fine paste adding little water,set this aside.
▪Heat oil in a heavy bottomed vessel or in cooker,add oil once heated add onions sliced fry till brown or slightly change in colour.
▪Add tomatoes chopped saute for 3mins or till they turn mushy.
▪Add chicken saute this well
▪ Now add curryleaves, greenchilles slit mix well
▪Add above ground masala, water (according to thickness needed) boil
▪Add salt and close lid, cook for 2 whistles….
▪Garnish with coriander leaves
*Original Salna is a watery gravy dish so ensure there is enough water …but I like this to be little thick so I have added minimum water..
*If you don’t like to use cashews you can use roastedgram 2tblsp (dalia/putna/pappu)or can also use roasted peanuts 2tblsp
* For vegetarian version of the salna, you can add cubed 2 potatoes instead of chicken but reduce the quantity of redchilli powder, pepper corns, and greenchilles….
*here I have used pressure cooker to prepare the recipe
*amount of oil can be reduced