Sunday, May 3, 2015

Chicken Salna

Salna is a popular south indian side dish for parota...It's consistency is a bit runny...It's usually served with parotas and biryanis...It's used while preparing kothu parota for making parotas a bit moist and soft...I saw a recipe here and changed it slightly for our taste...Lemon juice adds a good flavor to this dish...


Chicken with bone1/4 lb
Cumin Sedds1 tsp
Coriander seeds1 tsp
Fennel seeds1 tsp
Cinnamon stick1 inch
Dry red chillies3
Red onion1 medium
Ginger garlic paste1 tsp
Poppy seeds1/2 tsp
cashew3 or 4
Turmeric powder1 tsp
Tomato1 small
Coconut paste1/4 cup
Lemon juice1 tsp
Saltas needed


Heat few drops of oil in a pan and roast cumin, fennel, coriander seeds, one inch cinnamon stick and dry red chillies...Remove and let it cool...In the same pan, again heat some oil and fry chopped onion,green chilli, ginger garlic paste, poppy seeds and cashews...

First grind the roasted spices and then add the onions and all and grind as smooth paste...

In a pressure pan, heat some oil and temper with cinnamon,cardamom, clove, fennel seeds and curry leaves...Then add the ground paste and turmeric powder and mix well...Fry till oil seperates on sides..

Add the cleaned chicken,tomatoes and salt...Mix well and cook till tomatoes turn mushy...Add little water and pressure cook for 2 or 3 whistles...

After pressure is released, open the cooker and add ground coconut paste and give a boil..Pour some lemon juice on top and garnish with chopped cilantro....

Serve with hot parotas for best results ....goes well with dosa and idli too...

Wanna try these:

Ckn Pepper Fry

Chicken Soup

chicken gravy

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