Chicken Salna Recipe/Thattukadai Chicken Salna Recipe/How to make Chicken Salna with step by step photos

Chicken Salna is a perfect combo with parota available in almost all the street food shops (Thattukadais). When we  stroll along the streets of Chennai or any other town in Tamil Nadu we can find this chicken salna very commonly. The masala which we grind to make this Salna makes it very special because it is cooked very slowly with chicken to infuse together to give a magical taste. You can very well replace chicken with mutton and serve it with hot parotta or even make a vegetarian version with just vegetables. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make chicken salna with step by step photos…

Ingredients

Chicken	1 kg
Onion	1 big finely chopped
Green chillies	2 slit length wise
Ginger & Garlic paste	1 tbsp
Turmeric powder	½ tsp
Cardamom	2
Cinnamon sticks	2
Bay leaves	2
Oil	2 tsp
Lemon juice	According to taste
Salt	As needed
Curry leaves	8-10
Coriander leaves	1 tbsp finely chopped

To Roast and Grind

Cloves	2
Cumin seeds	1 tsp
Fennel seeds	1 tsp
Black pepper corns	2 tsp
Poppy seeds[Gasa gasa]	2 tsp
Coriander seeds	3 tsp
Dry red chillies	8
Grated coconut	¾ - 1 cup
Tomatoes	3 finely chopped
Oil	1 tbsp

Preparation Time: 10-12 minutes                       Recipe Category: Main Course
Cooking TIme: 35-40 minutes                              Recipe Cuisine: Tamil Nadu, India
Author: Priya Anandakumar

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Method

Cut and wash the chicken to medium size pieces. Finally wash it with turmeric powder to get rid of any smell and keep it aside.

Heat oil in a kadai and roast the ingredients mentioned in roast and grind. Start with cloves, cumin seeds, fennel seeds, dry red chillies, coriander seeds, poppy seeds, black pepper corns adding one by one.  

Now add the tomatoes and sauté until they are mushy. Finally add the grated coconut and sauté for about a min and switch off the stove.

Cool the above ingredients and grind it in the mixer to a fine paste by adding water.

In the same kadai heat the oil, add cinnamon sticks, cardamom, bay leaves and sauté for about 15 sec. Add the onions, green chillies, curry leaves and sauté until translucent. Now add the ginger and garlic paste and sauté until the raw smell goes off.

Add the cleaned chicken and sauté until the color of the chicken changes. Now add the ground paste, salt to the chicken and mix well.

Add about 1 to 1 ½ cups of water to the chicken, cover and cook until it is well done. Alternatively cook in the pressure cooker for 2 -3 whistles.

Finally garnish the gravy with coriander leaves, lemon juice and serve hot with parotta, chapatti, idli, idiyappam or even with biryani.

Super spicy and delicious  Chicken Salna is ready…

Thank you for visiting my blog, please come back again for more traditional and authentic dishes of South India.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Until then I am signing off…