Chicken Salna is a famous South-Indian non-vegetarian gravy recipe that is usually served with Parotta. It is the best and heavenly combination ever. But you can also serve with Parotta, Chapathi, Idiyappam, Idli, dosa and even Pulao varieties.To Roast and grind:-
|Chicken with bones*||1 kg|
|Pepper corns||2 tsp|
|Poppy seeds||1 tsp|
|Coriander seeds||1 tbsp|
|Onions (roughly chopped)||1|
|Tomatoes (roughly chopped)||2|
|Ginger garlic paste||1 tsp|
|Grated coconut||¾ cup|
1). Heat oil in a pan and add cumin, cloves, poppy seeds, fennel seeds, pepper corns, and saute for a minute. Then add roughly chopped onions and saute till translucent. Add tomatoes and saute till they become soft, switch off. Let it cool and grind it with grated coconut to a fine paste. Keep aside.
2). Clean, wash and cut the chicken in to medium size pieces. Marinate the chicken with turmeric powder and little salt, keep aside. In a pressure cooker, add cinnamon sticks and curry leaves, saute till aromatic. Then add the chicken pieces and saute till the color of the chicken changes.
3). Then add the grounded masala along with a cup of water. Mix well so that the chicken gets well coated in the masala. Close and cook for a whistle for two till the chicken is fully cooked. Once the pressure releases, open and mix well. Sprinkle mint leaves and cook in medium for 5 minutes, switch off.
Serve hot with Chapathi or Parotta. Enjoy !
# Chicken can be replaced with Mutton for Mutton Salna.
# The consistency of this Salna should be thin and not thick like gravy.
#* Chicken with bones adds more taste to the salna than boneless. Bones gives flavor to the gravy.
If you enjoy reading my blog, Join my page on Facebook | follow me on Twitter | add me on Google+
Related Posts :-
Click here for more :- Chicken Recipes
Click here for more :- Non-Veg Gravy Recipes
Click here for more :- Bread Accompaniments