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Chicken Salna

Posted by Anish Dosslin at 8:41 PM

Style - South Indian
Serves - 6
Rating - 4/5
Last prepared - 06-Aug-2022

Ingredients

Marinade
Chicken - 500 g
Chili powder- 1 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 2-3 tsp
Salt as required

Dry Masala (or use 1.5-2 tsp Garam masala / meat masala)
Fennel (Saunf/sombu) - 1 tsp
Cumin (Jeera/Jeeragam) - 1 tsp
Black Peppers - 3/4 tsp
Dried Red chillies - 4 nos
Cinnamon sticks (Dalcheeni/Pattai) - 1/2 inches

Masala
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic - 5 pods
Ginger - 1/2 inch
Peanuts (toasted) - 1/2 cup
Chutney daal - 1/4 cup
Grated Coconut - 3/4 cup

Main
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Onion - 1 cups (1/2 inch slices)
Tomato - 1.5 cups (1/2 inch slices)
Green chilis - 3-4 
Curry leaves
Coriander leaves - finely chopped 
Preparation method
  • Marinate the chicken with contents from marinade
  • Heat oil in a pan. Roast fennel seeds and coriander seeds. Add ginger garlic and fry for a minute or so
  • Add grated coconut until golden brown. Allow to cool and grind to paste using as little water as possible
  • Heat oil in a pressure cooker. Add fennel seeds and cumin seeds and fry without burning
  • Add onion and fry until brown
  • Add marinated chicken and fry until water evaporates
  • Add tomatoes, green chili and fry until very mushy
  • Add garam masala and fry until raw smell is gone (1-2 mins)
  • Grind the masala paste and fry for 4-5 minutes
  • Add water (~3 cups), coriander leaves, curry leaves. Pressure cook for 3 whistles. Take off heat and allow to cool (or pressure release)
  • Remove the cooker weight and cook in low-medium heat for 4-5 mins

 

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