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Chicken Salna

8 years ago | Home Cooking
DESCRIPTION
CHICKEN SALNA | Main Course - Side Dish
Chicken Salna, a sure delight for every chicken lover out there. Have you ever had hot parota with spicy salna on a cold raining day? Maybe I am exaggerating when I say nothing gets better than this, but that is exactly how I feel about this dish. It is spicy, hot and full of flavour, which makes it a perfect dish to be had on a rainy day. Each mouthful tastes so yummy and good, and people are often left wanting for more. Here is a simple recipe to this bright coloured curry which is usually served with parota.

Ingredients:
Chicken - 1 kg.
Oil - 2 Tbsp.
Onion - 3 finely chopped
Tomato - 3 chopped
Ginger & garlic paste - 2 Tbsp.
Turmeric powder - 1/2 Tsp.
Chilli powder - 2 Tsp.
Salt to taste
Water - 2 cups
A few Curry leaves

For Masala Paste:
Fennel seed - 2 Tsp.
Cumin seed - 2 Tsp.
Peppercorn - 2 Tsp.
Poppy seed - 1 Tsp.
Cardamom - 4
Cinnamon - 1
Cloves - 4
Roasted Chana dal - 2 Tbsp.
Green chilli - 2
Coconut - 1/4 cup grated
Shallot - 5 to 7
A little Water

Method:
1. Dry roast Fennel seed, Cumin seed, Peppercorn, Poppyseed, Cardamom, Cinnamon, Cloves and Roasted Chana dal for few minutes and let it cool down.

2. In a blender add the roasted ingredients, green chilli, coconut, shallot and add a little water to grind it into a paste.

3. In a pan add oil, onion and sauté it till the onion turn a beautiful golden-brown in colour.

4. Then add ginger-garlic paste, tomato, masala paste & mix it well.

5. Now, add semi cooked chicken, salt, turmeric powder, chilli powder, water & gently mix it well.

6. Add the curry leaves and close it with lid, let the chicken cook for about 20 minutes.

7. Once the chicken is cooked, turn off the flame.

8. Serve it with chapati, parotta, biryani, pulao or steamed rice.




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