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CHICKEN SALNA

[This  Tamil preparation is also known as chicken chalna. It is the best side dish and it goes with south Indian style parantha]

Preparation time—15 minutes                                               Cooking time—35 minutes

Serving—4                                                                                      Category—veg.

INGREDIENTS

  • Chicken, cut into small pieces                                   800 gm
  • Onions, chopped                                                             1 cup
  • Ginger, garlic paste                                                        1 tbsp
  • Tomatoes, chopped                                                       ¾ cup
  • Curry leaves                                                                       a spring
  • Coriander leaves chopped                                           1 tbsp
  • Oil                                                                                           3 tbsp
  • Salt                                                                                         to taste

FOR THE MASALA

  • Grated fresh coconut                                                     ½ cup
  • Pea nuts or poppy seeds                                               2 tbsp
  • Cumin seeds                                                                       1 tsp
  • Fennel seeds                                                                      1tsp
  • Pepper corns                                                                     1tsp
  • Dry chilies                                                                          7-8
  • Coriander seeds                                                               1tbsp
  • Cloves                                                                                  3

METHOD

1-Dry roast all the masala ingredients except coconuts, cool it then grind it with coconut to fine paste using little water.

2-Heat oil in a heavy bottom pan, add onions and curry leaves fry till brown, stir in ginger, garlic paste and  sauté till raw flavor gone, sprinkle little water, add chicken pieces and salt and stir cook on high flame for 6-7 minutes.

3-Add tomatoes and ground masala, mix well and cook on medium flame for another 10 minutes,

4-Add 2½ cups of water, bring it to boil and then simmer till chicken is tender. The consistency of the gravy should be watery [thin].

5-Adjust the seasoning, remove from the fire and serve hot garnished with coriander leaves

About Anil Kumar

Chef at Mayuri Farms and Restaurant