This Chicken Salna is one of the easiest salna recipe that can be made with pantry friendly ingredients, it is best served with parotta or dosa.
Chicken salna or Parotta salna is one such recipe which is a lusciously creamy and fragrant chicken curry that is always the best combo for parotta.
The ground spices are roasted in gingerly oil to enhance the flavor and that gives you the texture and aroma to the salna recipe.
The parotta salna recipe has the layers of flavor with exploding taste that you will crave for more!
The parottas are shredded in pieces and the salna is poured (generously) over the parottas is the best way to eat the parotta.
What You'll Find in This Post (Show all)
This Recipe is,
1.Family-friendly: Everyone loves salna recipe, try this, you will be making more!
2.Simple ingredients: the ingredients are so simple and pantry friendly! You will probably have the ingredients right now.
3.Flavor: the flavors are irresistibly good, the spices are handpicked and roasted to the make the recipe absolutely delicious.
How to make chicken Salna:
Tips to make the best Parotta Salna:
Do not the brown the spices, fry the spices in low flame to get a light golden color.
I have added cashews, that helps to thicken the gravy. You may use peanuts as well or you may use the only coconut to thicken the gravy.
Add freshly ground ginger garlic paste for best the aromas of the dish.
You can thin out the gravy by adding more water. The consistency is your preference.
Frequently Asked Questions:
How do you serve?
This chicken salna is best served with Parotta, idly, dosa, idiyappam, appam.
How long can I store?
Leftover salna can be stored in an air-tight container and refrigerated for 1 or 2 days.
Can I make this recipe meatless?
Yes! just make gravy without meat. It is called as plain salna.
Recipes you may like to try:
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Chicken Salna
This Chicken Salna is one of the easiest salna recipe that can be made with pantry friendly ingredients, it is best served with parotta or dosa.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Curries
- Method: stovetop
- Cuisine: indian
Ingredients
1/2 kg chicken
To ground:
- 1 tablespoon gingelly oil
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 3 cloves
- 1/2 teaspoon poppy seeds
- 1/4 cup coconut (diced)
- 1 green chili
- 8 cashew nuts
- 1/4 cup water
To make salna:
- 1 teaspoon gingerly oil
- 1 onion sliced (large)
- 1 sprig curry leaves
- 1 teaspoon ginger garlic paste
- 2 tomatoes (medium)
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmir red chili powder
- 1 teaspoon coriander powder
- 2 tablespoon mint leaves (chopped)
- 2.5 cups of water
- 1 teaspoon salt
- 1 teaspoon coriander leaves (chopped)
Instructions
Ingredients to make Chicken Salna are taken.
To make masala:
- To a saute pan, heat sesame oil, add fennel seeds, cinnamon, cloves, poppy seeds. Stir the spices to fry for few seconds.
- Add coconut and green chili. Stir fry in over low heat for another 1 minute or till the coconut turns to a light brown.
- Bring down the spices to room temperature, then add into a blender, add cashews, some water, and Grind to a smooth paste. (Adding cashews thicken up the gravy, you may omit to add them)
To make Salna:
- To a pressure cooker, heat oil, add sliced onions, curry leaves, and salt. Stir fry till they are translucent.
- Add ginger-garlic paste, stir fry for few seconds.
- Add chopped tomato, stir fry till the tomatoes turn mushy.
- In goes the spice powders. Stir fry till the raw smell disappears.
- Add chicken pieces and chopped mint leaves.
- Stir fry the chicken for a few minutes.
- Add 2.5 cups of water and pressure cook for 2 or 3 hisses.
- Once the pressure is released this is how it looks.
- Add coconut paste
- Mix for a few seconds covers and simmer for 3 minutes.
- Sprinkle chopped coriander leaves and serve.
Keywords: chicken salna, parotta salna, salna
Always been an fan of Indian food. Chicken salna I have tried in indian during my visit to Chennai. I loved it. Definitely I will try. Thank you for the recipe.
★★★★★
Thank you Julian.