Chicken Salna
Chicken Salna is one of the best side dish for parotta and Chapathi for all time. This is one recipe which goes well with pretty much anything, especially biryani, Ghee rice, even idly, dosa.This chicken Salna which tastes quite like the one which we order from small hotels. My whole family and friends liked the recipe. I am incredibly happy to share this recipe with you.
Servings: 5 people
Ingredients
- 500 grams Chicken
- 5 Pieces Cinnamon
- 3 Pieces Cardamom
- 1 tbsp Pepper
- 3 tbsp Fennel Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Poppy Seeds
- 3 Pieces Green Chili
- 1/2 Cup Grated Coconut
- 7 Pieces Small Onion
- 2 tbsp Roasted Gram
- 2 Pieces Bay Leave
- 2 Pieces Onion Chopped
- 2 Pieces Tomato Chopped
- 1 tbsp Ginger and Garlic Paste
- 1/2 tbsp Turmeric
- 1 tbsp Coriander Powder
- 1 tbsp Red Chili Powder
- 4 tbsp Oil
- Coriander leaves for Garnishing
- Water
- Salt for Taste
Instructions
- Masala for Chicken:Heat oil in pan and add Cinnamon, cloves, pepper, fennel,roasted gram, small onion, and cumin seeds and roast it for few seconds. Then add poppy seeds, grated coconut, and sauté for 5 mins until coconut turns golden. Add the mixture to cool and then grind it to a fine paste.
- Making for Salna:Heat oil in cooker and add cinnamon, bay leaves and fennel seeds then add sliced onions, some salt and sauté for a minute.
- The onion turns golden add Ginger Garlic paste, green chili,turmeric powder, coriander powder, chili powder and add freshly ground masala and mix well. Sauté for 5mins after adding chopped tomatoes and cook for 2 mins until the turns soft.
- Add the chicken pieces, mix well with masala, and add water,salt if required. Add the little water extra for Salna.
- Cover the cooker and cook for 4 whistles on a medium heat.
- Once the pressure is fully released open the cooker, our chicken Salna is ready. Finally add the chopped coriander leaves.
