Chicken Salna | Chicken salna for Parotta/Chapati | Street food recipe
Chicken salna is one of the popular side dishes for parotta.
Servings 0
Ingredients
- Chicken 750 grams
- Oil 3 tbsp
- Cloves 3
- Cinnamon 2 small sticks
- Cardamom 2
- Fennel seeds 1 tsp
- Cumin 1 tsp
- Pepper 1 tsp
- Onions 2 big
- Green chillies 1 big
- Tomatoes 2
- Ginger Garlic paste 2 tbsp
- Coconut ½ cup
- Red chilli powder 1 tbsp + 1 tsp
- Coriander powder 1 tbsp
- Turmeric powder 1 tsp
- Garam masala 1 ½ tbsp
- Salt as required
- Coriander leaves to garnish
Instructions
- Wash and clean the chicken and keep it ready
- Heat 1 tbsp oil and add cinnamon, cloves, cardamom, fennel, cumin and pepper.
- Once it browns add the onions, green chillies
- Then add ginger garlic paste.
- Mix and then add the chopped tomatoes.
- Saute for few seconds and add the masala powders.
- Saute for 1 minute and add the grated coconut.
- Add 1 cup water and allow it to boil for 7-10 minutes
- Add handful of coriander leaves and switch off the flame.
- Allow the mixture to cool down
- Transfer to blender
- Grind to smooth paste.
- Heat 2 tbsp oil and add the chicken.
- Saute for 3-4 minutes and then add the masala paste.
- Add the required water and allow it to boil.
- Add the chopped coriander leaves.
- Close the lid and cook for two whistles.
- Chicken Salna is ready to serve.
Notes
Salna should be little watery than normal curry
You can add few cashews for rich taste
You can add red chilli and reduce the red chilli powder used.