Chicken Salna

Chicken Salna is a mild spicy gravy famous in the southern part of India. Its the best accompaniment for Parotta. Its also served as side for biriyani at restaurants.

It was time to break the fasting after Sashti, and kids where waiting for me to cook non veg. So this came into mind to start with a lighter version. Try this recipe and enjoy having it specially with parotta.......

Preparation Time :10 mins | Cooking Time : 30 mins |Serves: 4

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Ingredients:

Onion - 1  

Tomatoes - 2  

Ginger garlic paste - 1tbsp
Curry leaves

Turmeric - 1/2 tsp
Chili powder - 1 tbsp

Cilantro
Salt to taste
Oil

Masala for grinding:
Pepper - 1tbsp

Jeera - 1 tbsp

Fennel/Sombu- 1tbsp

Dry red chilis - 5 to 6

Cinnamon/Patta - 1 inch

Cloves - 4 nos

Poppy seeds - 1 tbsp

Coconut - 2 tbsp

Method:

• Take all the ingredients for the masala and roast them in little oil. Add the poppy seeds and coconut towards the end and slightly fry them for about 2 to 3 mins.

• In the same pan add little oil and fry the chicken with salt and turmeric for about 5 mins.

• Add chili powder fry for about 3 to 4 mins and remove from the pan.

• In the same pan add the onions and curry leaves fry for a while.

• Add the tomatoes and ginger garlic paste.

• When slightly cooked add the ground masala and mix them.

• Now add the chicken, blend all together.

• Add water just enough to cover the chicken. Usually salna is not a thick gravy. You can adjust the water according to your desire. Add salt at this stage. Keep in mind you have already salt while frying the chicken.

• Bring to medium flame. Cover and cook for 20 mins. You can also pressure cook if you wish for 2 whistles.

• Sprinkle coriander leaves and serve hot with Parotta.