Chicken salna for parotta

Chicken salna is the best side dish with south indian style parotta and jeera rice... You will find most road side stalls located in busy market areas and along the highways in tamil naduserving parotta with chicken salna.. The mere sight of this famous street food makes you hungry and crave for a bite of the flaky layered parotta dunked into the aromatic chalna. It is a match made in heaven and i always look forward to eat it when i visit madurai. 

A fragarant watery chicken curry with a unique blend of freshly roasted spices like Red chilli, coriander, fennel seeds, cashews, coconut, poppy seeds.. there is a magical masala which goes in this salna which totally make this...One of the best chicken curry I have ever made and blogged is chicken salna. Because i so cracy about that...

A must give try to this recipe and I sure that those who try it will add it to their recipe repertoire. The salna taste best with roti, dosa, even with mild rice.. I hope you will try this out and let me know what you feel.. 

Preparation time : 10 mins

Cooking time : 30 mins

Serve - 4 

Recipe cuisine - south indian

INGREDIENTS :

Chicken breast - 3/4 kg

Onion - 2 (sliced)

Tomato - 2 (sliced)

Green chilli - 2 (sliced)

Coriander leaves - few (chopped)

Ginger garlic paste - 2 tspn

Turmeric powder - 1/2 tspn

Cinnamon sticks - 2 small

Coconut oil - 5 tbspn

Dry chilli - 3 (broken)

Salt - as needed

Water - as needed

TO ROAST AND MAKE PASTE :

Coconut oil - 1 tspn

Dry red chilli - 12 - 15 nos

Coriander seeds - 3 tspn

Cashew - 6

Coconut - 1 cup

Poppy seeds - 3 tbspn

Cardamom - 2 

Cloves - 2

Fennel seeds - 1 tspn

METHOD :

• In a pan add oil, chilli, coriander seeds, cashews, coconut, poppy seeds, cardomom, cloves, fennel seeds, dry roast them till aroma comes out..
• Make it into smooth paste and set aside..
• Heat a pressure cooker and add in oil, cinnamon sticks, sliced onions and green chillies, then saute it well in the oil.
• After add chopped tomatoes and cook till mushy..
• Add ginger garlic paste and saute them well till raw smell leaves.
• Now add the cubed chicken pieces and give a quick stir.
• Then add in tumeric powder add in grinded masala and a cup of water.
• Then season with some salt, allow io it soft by closing with lid and whistled it for 4.
• When the chicken is cooked to perfection, add the gounded masala paste. 
• Mix them well and check for the taste. Serve hot with paratha.

PICTORIAL :

Take dry chilli in a pan

Coriander seeds

Add in cashew

Add in coconut 

Poppy seeds

Fennel seeds

Cardamom and cloves

Fry it in a pan

fry till brown

Add to the blender

Grind in paste

Take your ingredients

Heat oil in a pan 

Cinnamon

Add in sliced onion, chilli

Fry till transparent

Chopped tomato

Add in ginger garlic paste

Fry it for 2 mins

Add chicken to the pan

Saute it for 5 mins

Now add in turmeric powder

Mix well

Then add in grinded paste

Little bit of water

Add in salt

Then chopped coriander 

Close the lid and whistled it for 3

Now it's done

Serve hot

Enjoy ....