CHICKEN SALNA

Salna is a popular street food gravy or curry originated from Tamil Nadu. It is highly aromatic and has a spicy flavour with a thin, watery consistency. It is usually served as an accompaniment to parotta, poori, biryani, idly or dosa.

Salna can be easily customized according to our preference. It can be either vegetarian or non vegetarian. Plain/empty salna and vegetable salna are some of the vegetarian varieties. Whereas, chicken salna and mutton salna are the non vegetarian varieties.

Salna made with chicken is known as chicken salna. Generally, chicken stock is used to make chicken salna. But, chicken with bone or even boneless pieces can also be used. It has the rich aromatic flavour of the salna along with the flavour of the chicken. Chicken salna is commonly served with CHICKEN KOTHU PAROTTA, CHICKEN KARI DOSA or CHICKEN BIRYANI.

ABOUT THE RECIPE:

I’ve boiled the chicken breast and used just the chicken stock for this recipe. The boiled chicken can be used to make any other recipe. I usually make SHREDDED CHICKEN THOKKU with the boiled chicken.

Chicken pieces can also be added directly to this recipe. The chicken doesn’t need to be boiled if you’re adding it directly to the recipe. Replace chicken stock with chicken pieces, add let it cook for extra 5 to 10 minutes.

INGREDIENTS FOR CHICKEN SALNA:

FOR TAMPERING:

• BAY LEAF – 1 NO.
• CARDAMOM – 5 NOS.
• CLOVES – 5 NOS.
• CINNAMON STICK – 1 INCH
• STAR ANISE – 1 NO.

MAIN INGREDIENTS:

• CHICKEN (BONE-IN/BONELESS) – 250 GMS
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.
• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
• MINT LEAVES – 1 CUP
• CHILLY POWDER – 1 TBSP
• CORIANDER POWDER – 1/2 TBSP
• GARAM MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TBSP
• SALT – AS REQUIRED
• OIL – 3 TBSP
• CORIANDER LEAVES – FOR GARNISHING

FOR BLENDING:

• COCONUT (GRATED/CHOPPED) – 1/2 CUP
• FRIED BENGAL GRAM – 1/2 CUP
• POPPY SEEDS – 1 TSP

HOW TO MAKE CHICKEN SALNA:

• Add the chicken pieces along with 1 litre of water to a pressure cooker, and cook it for 3 whistles.

• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• We need only the stock for this recipe.

• Heat a cooking pot, and add 3 tbsp of oil to it.

• Once the oil is heated, add the bay leaf, cinnamon, cardamom, cloves and star anise to it.

• Once the whole spices start to fry, add the sliced onions and salt to it. Saute it until the onions turn translucent.

• Once the onions turn translucent, add the ginger garlic paste to it. Saute it for 10 seconds.

• Then turn the flame to medium-low, and add the chilly powder, coriander powder and garam masala to it. Mix everything well.

• Once everything is mixed really well, add the sliced tomatoes to it. Saute it until it turns soft and mushy. It takes around 1 minute on medium-low flame.

• After 1 minute, add the mint leaves to it and mix everything well.

• Add the chicken stock to it and mix it. Turn the flame to medium-high.

• Let it come to boil. It has to boil for 5 minutes on medium-high flame.

• Meanwhile, add the coconut, fried bengal gram and poppy seeds to a blender, and blend it to a fine paste.

• After 5 minutes, add the blended paste to the cooking pot.

• Mix it well and let it boil for 2 minutes.

• After 2 minutes, garnish it with coriander leaves and turn off the flame.

YUMMY AND DELICIOUS CHICKEN SALNA IS READY.

SERVE IT WITH BIRYANI, PAROTTA OR YOUR FAVOURITE BREAKFAST.

I HAD CHICKEN SALNA WITH CHICKEN KOTHU PAROTTA AND ONION RAITA.

CHICKEN SALNA

Recipe by foodpassion1513Course: Uncategorized

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

150

kcal

Salna is a popular street food gravy or curry originated from Tamil Nadu. It is highly aromatic and has a spicy flavour with a thin, watery consistency. It is usually served as an accompaniment to parotta, poori, biryani, idly or dosa.
Salna can be easily customized according to our preference. It can be either vegetarian or non vegetarian. Plain/empty salna and vegetable salna are some of the vegetarian varieties. Whereas, chicken salna and mutton salna are the non vegetarian varieties.
Salna made with chicken is known as chicken salna. Generally, chicken stock is used to make chicken salna. But, chicken with bone or even boneless pieces can also be used. It has the rich aromatic flavour of the salna along with the flavour of the chicken. Chicken salna is commonly served with CHICKEN KOTHU PAROTTA, CHICKEN KARI DOSA or CHICKEN BIRYANI.

Ingredients

• FOR TAMPERING:

• BAY LEAF – 1 NO.

• CARDAMOM – 5 NOS.

• CLOVES – 5 NOS.

• CINNAMON STICK – 1 INCH

• STAR ANISE – 1 NO.

• MAIN INGREDIENTS:

• CHICKEN (BONE-IN/BONELESS) – 250 GMS

• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.

• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.

• MINT LEAVES – 1 CUP

• CHILLY POWDER – 1 TBSP

• CORIANDER POWDER – 1/2 TBSP

• GARAM MASALA – 1 TSP

• GINGER GARLIC PASTE – 1 TBSP

• SALT – AS REQUIRED

• OIL – 3 TBSP

• CORIANDER LEAVES – FOR GARNISHING

• FOR BLENDING:

• COCONUT (GRATED/CHOPPED) – 1/2 CUP

• FRIED BENGAL GRAM – 1/2 CUP

• POPPY SEEDS – 1 TSP

Directions

• Add the chicken pieces along with 1 litre of water to a pressure cooker, and cook it for 3 whistles.
• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.
• We need only the stock for this recipe.
• Heat a cooking pot, and add 3 tbsp of oil to it.
• Once the oil is heated, add the bay leaf, cinnamon, cardamom, cloves and star anise to it.
• Once the whole spices start to fry, add the sliced onions and salt to it. Saute it until the onions turn translucent.
• Once the onions turn translucent, add the ginger garlic paste to it. Saute it for 10 seconds.
• Then turn the flame to medium-low, and add the chilly powder, coriander powder and garam masala to it. Mix everything well.
• Once everything is mixed really well, add the sliced tomatoes to it. Saute it until it turns soft and mushy. It takes around 1 minute on medium-low flame.
• After 1 minute, add the mint leaves to it and mix everything well.
• Add the chicken stock to it and mix it. Turn the flame to medium-high.
• Let it come to boil. It has to boil for 5 minutes on medium-high flame.
• Meanwhile, add the coconut, fried bengal gram and poppy seeds to a blender, and blend it to a fine paste.
• After 5 minutes, add the blended paste to the cooking pot.
• Mix it well and let it boil for 2 minutes.
• After 2 minutes, garnish it with coriander leaves and turn off the flame.
• YUMMY AND DELICIOUS CHICKEN SALNA IS READY.