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Chicken Salna
Chicken Salna is a watery gravy prepared with Chicken Stock and Coconut Paste. It is served as a gravy along with Idli, Dosa and Parottas
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Keyword:
Gravy, rotisidedish, salna
Servings:
2
Ingredients
2
tbsp
Oil
1
Star Anise
3
Cloves
3
Cardamom
1
inch
Cinnamon
1
Bay Leaf
1
Javithri
1
Onion
Chopped
1
big
Tomato
Chopped
2
tbsp
Ginger Garlic Paste
½
tsp
Turmeric Powder
1
tsp
Pepper Powder
1
tsp
Chilli Powder
1.5
tsp
Coriander Powder
½
tsp
Cumin Powder
½
tsp
Garam Masala Powder
Salt
to taste
250
Grams
Chicken
For Coconut Paste
2
tblspn
Roased Channa Dal
2
Tablespoon
Roasted Peanut
1
tsp
Fennel Seeds
⅓
Cup
Coconut
Grated
2
tsp
Poppy Seeds
For Tampering
1
tablespoon
Groundnut Oil
1
tsp
Chilli Powder
2
Sprig
Curry Leaves
Instructions
Heat oil in a wok. Add in Bay Leaves, Cinnamon, Cloves, Cardamom, Javithri, star Anise and saute them until nice aroma comes out.
Add in onion and saute until glossy.
Add in Chopped tomatoes and salt to taste. Saute until mushy.
Add in Ginger Garlic Paste and saute until it is cooked well.
Add in Coriander Powder, Turmeric Powder, Pepper Powder, Chilli Powder, Cumin Powder, Garam Masala Powder and salt to taste.
Saute until the mixture is cooked well.
Add in the Chicken pieces and saute well.
For Preparing the coconut paste.
Soak Poppy seeds in hot water for 30 minutes.
Add in Poppy seeds, Roasted Peanut, Roasted Gram Dal, Coconut, Fennel Seeds into a blender. Blend them into a smooth paste with limited water.
Add the Paste into the Chicken salna. Mix them. Since salna is a thin Gravy Adjust the water accordingly.
Add in salt to taste. Pressure Cook for 5 whistles in medium flame. Switch off the Pressure Cooker. Allow the pressure to release on its own.
For Tampering
Heat oil in a small pan. Add in Chilli Powder and Curry Leaves.
Roast them in low flame. Do not allow it to burn.
Add them into the salna.
Flavourful chicken salna is now ready to serve.