Ingredients
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TABLE 1 (For coconut paste)
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½ cup Shredded coconut
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½ tsp Fennel seeds
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2 pieces(½ inch) Cinnamon
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3 count Cloves
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3 petals Stone flower/kalpasi
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3 tbsp Peanuts
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1 tbsp Dalia split/roasted chickpeas
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3 tbsp Water
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½ tsp Salt
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TABLE 2 (Other ingredients)
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1 lb Chicken in bones
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1 count, finely chopped Onion
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1 count, finely chopped Tomato
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1 count Green chili
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1 tbsp Ginger garlic paste
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2 strands Curry leaves
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2 count Bay leaf
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3 count Cloves
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1 count Cardamom
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2 pieces(½ inch) Cinnamon
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1 petals Stone flower/kalpasi
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½ tsp Fennel seeds
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½ tsp Turmeric powder
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1 tsp Red chili powder
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2 tsp Coriander powder
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1 tsp Garam masala powder
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1 tsp Black pepper powder
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3 strands Coriander leaves
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1 tbsp Oil
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1½ tsp Salt
Directions
Steps
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1
Done
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For making coconut paste, add in TABLE 1 (shredded coconut, fennel seeds, cinnamon, cloves, stone flower, peanuts, dalia split/roasted chickpeas, salt) ingredients in a mixie blender to make a fine smooth paste by adding little water. Set aside. |
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2
Done
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Heat oil in a thick bottomed pan, once hot, add bay leaf, cinnamon, cloves, cardamom, stone flower/kalpasi, fennel seeds from TABLE 2 ingredients. Let it sizzle and release its aroma. |
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3
Done
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Then add the chopped onions and curry leaves to it and saute until it turns golden brown. |
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4
Done
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Now add a tbsp of ginger garlic paste to the fried onions followed by chopped tomatos and green chili to it. Saute until it turns soft and mushy. |
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5
Done
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Followed by chopped tomatoes and green chili to it. Saute until it turns soft and mushy. |
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6
Done
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Add in all masala powders like turmeric powder, red chili powder, coriander powder and garam masala powder and salt to it (Instead of using these regular masala powder, you can substitute with home made masala powder. Home made masala powder is a spice blend used in most of the South Indian kitchen, which is authentic). Mix well. |
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7
Done
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Now add in chopped small size chicken pieces and toss chicken for 5 minutes to coat well with spicy masala. |
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8
Done
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In order to avoid stickiness, add 1 cup of water to it. Let it boil for few minutes. |
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9
Done
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Then add the ground coconut paste to it, mix well. |
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10
Done
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Rinse the mixie jar with a cup of water and add it back to a pan. Add in another cup of water to dilute and reduce the thickness of the gravy. |
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11
Done
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Cook and cover with a lid for 10 minutes. |
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12
Done
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Finally add black pepper powder to chicken salna and let it boil for 5 minutes. |
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13
Done
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Switch off the flame and garnish with chopped coriander leaves. |
