CHICKEN SALNA (VERSION 2)

CHICKEN SALNA,

Hi All,

I have already posted a vegetarian salna recipe in my blog ( recipe here), this is another version of it .

This recipe adapted from Deepika Deepi’s salna recipe. Here I should say about her, her recipes are very simple, yummy with easily available ingredients. Im not sure whether she has blog or youtube channel but she posts her recipes in a facebook closed group which will be too amazing.

This salna recipe is completely dedicated to Deepika and I made only very few changes according to my style.

You can make the salna as plain or with chicken or egg or any vegs, for any type of ingredients this recipe goes very well.

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Here goes the easy recipe,

COOKING TIME : 30 mins

SERVINGS : 4 members

INGREDIENTS :

Chicken – 500 gms.

Onions – 3 nos

Tomato – 3 nos

Poppy seeds- 1 tsp.

Roasted channa dal – 1 tsp.

Coconut – 1 tblsp.

Coconut oil – 1 tsp

Cumin – 1 tsp.

Fennel seeds – 1 tsp

Cinnamon – 1” piece

Cloves – 2 nos

Star anise – 1 no.

Kalpasi – 1 no

Cardamom – 2 nos

Green chillies -  2 nos

Ginger garlic paste – 2 tsp.

Chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – ½ tsp

Garam masala – 1 tsp.

Curry leaves -  a sprig

Coriander leaves – 2 tblsp.

METHOD :

1) Grind tomatoes to coarse paste.

2) In warm water add poppy seeds and roasted channa dal, coconut and let them soak for 10 or more mins and grind them to fine paste.

3) Chop onions , green chillies to small pieces.

4) Heat oil in pan , add cumin, cinnamon, cloves, kalpasi, staranise, cardamom, green chillies, onions and saute till onions turns translucent.

5) Add ginger garlic paste and saute till raw smell leaves.

6) Add tomato paste and saute till the gravy thickens and raw smell of tomato leaves.

7) Followed by turmeric powder, chilli powder, coriander powder, garam masala, fennel and saute once.

8) Add 2 cups of water, salt, chicken and boil till chicken boils to tender and soft.

9) Add coconut poppy seeds ground paste and boil for 5 mins or till gravy reaches required consistency.

10)             Remove from flame and garnish with curry leaves and coriander leaves.

11)             Serve hot with parotta, roti , idli , dosa of your choice.

happy cooking!!