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Madurai Chicken Salna | Salna For Parotta

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Ingredients

Adjust Servings:
TABLE 1 (For coconut paste)
½ cup Shredded coconut
½ tsp Fennel seeds
2 pieces(½ inch) Cinnamon
3 count Cloves
3 petals Stone flower/kalpasi
3 tbsp Peanuts
1 tbsp Dalia split/roasted chickpeas
3 tbsp Water
½ tsp Salt
TABLE 2 (Other ingredients)
1 lb Chicken in bones
1 count, finely chopped Onion
1 count, finely chopped Tomato
1 count Green chili
1 tbsp Ginger garlic paste
2 strands Curry leaves
2 count Bay leaf
3 count Cloves
1 count Cardamom
2 pieces(½ inch) Cinnamon
1 petals Stone flower/kalpasi
½ tsp Fennel seeds
½ tsp Turmeric powder
1 tsp Red chili powder
2 tsp Coriander powder
1 tsp Garam masala powder
1 tsp Black pepper powder
3 strands Coriander leaves
1 tbsp Oil
1½ tsp Salt

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Madurai Chicken Salna | Salna For Parotta

Features:
  • Lunch
Cuisine:
  • 30 mins
  • Serves 6
  • Medium

Ingredients

  • TABLE 1 (For coconut paste)

  • TABLE 2 (Other ingredients)

Directions

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Steps

1
Done

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.

2
Done

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.

3
Done

Then add the chopped onions and curry leaves to it and saute until it turns golden brown.

4
Done

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.

5
Done

Followed by chopped tomatoes and green chili to it. Saute until it turns soft and mushy.

6
Done

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.

7
Done

Now add in chopped small size chicken pieces and toss chicken for 5 minutes to coat well with spicy masala.

8
Done

In order to avoid stickiness, add 1 cup of water to it. Let it boil for few minutes.

9
Done

Then add the ground coconut paste to it, mix well.

10
Done

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.

11
Done

Cook and cover with a lid for 10 minutes.

12
Done

Finally add black pepper powder to chicken salna and let it boil for 5 minutes.

13
Done

Switch off the flame and garnish with chopped coriander leaves.

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