Chicken salna is prepared from roasted masala and it smells great. It is a Madurai style spicy salna and goes well with parotta, egg dosa, keema dosa...!!
Preparation Time: 25 min
Cooking Time: 30 min
Serves: 4
Cooking Time: 30 min
Serves: 4
Ingredients:
- Chicken - 500 gm
- Onion - 2 big sized - finely chopped
- Tomato - 3 big sized - finely chopped
- Ginger garlic paste - 1 tbsp
- Mustard seeds - 1 tsp
- Bay leaf - 1
- Curry leaf - 1 sprig
- Green chili - 2
- Turmeric powder - 1 pinch
- Oil - 3 tbsp
- Salt to taste
Roast and grind:
- Raw rice - 1 tbsp
- Milagu - 1 tsp
- Red chili - 4
- Jeera - ½ tbsp
- Fenugreek seeds - 1 tsp
- Cinnamon - ¼ inch
- Cloves - 3
- Coriander seeds - 1 tbsp
- Fried gram - 1 tsp
- Coconut - ¼ cup
- Cashew nuts - 2
- Curry leaf - 1 sprig
- Star Anise - ¼ piece
Procedure:
1. Dry roast all the ingredients given in “Roast and grind” in a medium sized pan until it starts turning brown.
2. Allow it to cool and grind them into powder. Do not add water. This will be the masala powder.
3. Heat a large pan or pressure cooker with oil. Add mustard seeds and
allow it to crackle. Then add bay leaf, curry leaf and roast for few
seconds. Add chopped onion and ginger garlic paste. Saute for 2 min or
until it turns golden brown.
4. To this add green chili, tomato, salt and saute for 2 min. Add the
fresh clean chicken pieces and cook them until it turns white.
5. Then add turmeric powder and the masala powder prepared in step 2. Mix well and add 1 cup of water. Adjust salt to taste.
6. If you are using pressure cooker, close the lid and allow it to cook
for 3 whistles. If you are using a pan, close the lid and keep in
medium flame for 20-25 min, or until chicken turns soft. Garnish with
cilantro and serve with multilayered parotta.
