Sunday, 24 August 2014

Chicken Salna Recipe | Chicken Salna for Paratha Recipe

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I always make this chicken salna to prepare egg paratha as I am big fan of egg paratha. Whenever we visit his native, we get paratha from a small shop which tastes so nice...!

Do check out the parotta recipe for the chicken salna. 
Do try and share your feedback!!


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CHICKEN SALNA RECIPE FOR PARATHA
Recipe Category: Indian | Non Veg 
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 6
Ingredients:

Chicken - 500 grams (Curry Cut)
Onion - 1 big, roughly chopped, big cubes
Curry Leaves - 15-20 leaves
Green Chillies - 2,slitted
Tomato - 1 deseeded, chopped roughly
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tbsp
Cumin Powder - 1 tsp
Pepper Powder - 1/2 tsp
Salt - to taste
Water - 2.5 cup
Coriander Leaves - few

To temper:
Oil - 1 tbsp
Bay leaf - 1 full leaf
Star Anise - 1
Cloves - 5-6
Cardamom - 2
Fennel Seeds - 1 tsp
Dried Black Stone Flower / Kalpaasi / Dagad phool - 1 tsp* notes
Marathi Mokku / Caperberry - 1 *notes

To roast and grind to a fine paste:
Poppy Seeds - 1/2 tbsp
Coconut Flakes - 1/2 cup

Method of Preparation:
1. Clean the chicken pieces and keep aside. Dry roast poppy seeds in a pan and grind with grated fresh coconut into a fine paste with required water. Keep ready.
2. Heat oil in a pressure cooker and temper the items under the ingredients column "to temper". Once the aroma of the spices is released, add the curry leaves,green chillies and onion. Saute them till golden brown.
3. Add tomatoes and ginger garlic paste. Turn the heat to high and add the cleaned chicken pieces and toss them well. Reduce the heat and then add the masala's. Saute for few minutes.
4. Add the coconut paste. Give it a couple of minutes to boil. Add water. Check salt. Once it starts boiling, add chopped coriander and pressure cook for 1 whistle and simmer over 5 minutes. Open and serve once the pressure releases.

Notes:
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  • Don't skip using curry leaves.
  • Water quantity can be adjusted accordingly. But salna is quiet runny with less chicken pieces.
  • Dried Black Stone Flower / Kalpaasi /Dhagat phool is one of the chettinad kitchen secret spice mainly used in most of the non veg curries. It is easily available in the spices section in the supermarkets. Use it once and I am sure you will love the flavour it gives you. 
  • Marathi Mokku /Caperberry is mainly used in preparations of masalas in andhra and karnataka. It adds a peculiar aroma and saltiness to the flavours. It is somewhat similar to the black pepper. It is fried and powdered to use in the non veg curries.
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Serving Suggestion: Parotta, chappathi, dosa or roti. 

11 comments:

  1. looks tasty dear!what is kalpasi n marathi mokku?where it is available?never tried this version of salna :)

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    Replies
    1. Dried Black Stone Flower / Kalpaasi /Dhagat phool is one of the chettinad kitchen secret spice mainly used in most of the non veg curries.Marathi Mokku is mainly used in preparations of masalas.It adds a peculiar aroma and saltiness to the flavours. These are easily available in the spices section in the supermarkets. Use it once and I am sure you will love the flavour it gives you.

      Delete
    2. thank u for the detailed answer let me try

      Delete
  2. the delicious looking chicken curry :) nice work ree

    ReplyDelete
  3. Fingerlicking salna, just need some parottas now..

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  4. delectable & inviting one!

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  5. Chicken salana looks delicious and perfect.

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  6. Looks mouthwatering dear..

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