A tasty and flavorful Chicken salna for parottas, made with tender chicken and loads of spices. Learn how to make it with a video.
If you are from the South part of India you would have never missed tasting these yum flaky parottas with the unique salna. And this particular salna is very tasty with roadside vendors.
Although I tried many versions of salnas, this chicken salna is my personal favorite. For vegetarians, try mixed veg salna in the same method. Soon I will try to post the veg version of this yum side dish.
As you may know, the serving suggestion would be, shred the flakes of the parotta, soak these layers with this salna…yum-yum. Although this chicken salna is meant for parottas, it is a good side for chapatis too.
Moreover, the beautiful aroma of this salna is from the mint leaves and the curry masala or garam masala powder we use. Hence use homemade or branded masala powder.
Chicken salna | Parotta salna
You may like to check the other chicken recipes from my blog:
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Chicken salna | Parotta salna
Ingredients
Ingredients:
- 500 g chicken
To grind:
- 3 tbsp. coconut
- 1 tsp fried gram
- ½ tsp cumin seeds
- ½ tsp pepper
For gravy:
- 2 tbsp. oil
- 1 bay leaf
- 2 cinnamon sticks
- 2 cardamom
- 4 cloves
- 1 cup chopped onions
- 1 sprig curry leaves
- 1 green chilli
- 1 tsp gg paste
- ½ cup mint leaves
- 1 cup tomato
- ½ tbsp. chilli powder
- 1 tsp coriander powder
- 1 tsp fennel powder
- 1 tsp salt (as per taste)
- ½ tsp turmeric powder
- ½ tsp garam masala/curry masala
- 2 cups water
Instructions
Preparation:
- Grind coconut, fried gram, pepper and cumin seeds into a smooth paste.
- Slice big onion and keep aside.
- Prepare ginger garlic paste (6 garlic pods+ 2-inches ginger)
Recipe:
- Heat oil, season with bay leaf, cinnamon, cloves and cardamom.
- Add sliced onion and green chillies.
- Also, add some curry leaves and saute onions for two minutes until transparent.
- Put ginger garlic paste and saute well to remove raw smell.
- Add some mint leaves for extra flavor.
- Now add chopped tomatoes and cook until soft.
- Some chilli powder according to your spice taste with coriander powder.
- Add some fennel powder for highlighting salna flavor.
- Put required salt and turmeric powder.
- Add clean chicken pieces, mix well with the masala for two minutes.
- Pour some water, cover with a lid and cook the chicken for 8 minutes.
- Now add the ground coconut masala with a cup of water.
- Let the gravy/salna boil for few minutes until bubbling settles down.
- Finally, add curry masala powder or good garam masala powder.
- Sprinkle few mint leaves again and mix well.
- Switch off and serve with hot flaky parottas or soft chapatis.
Video
Notes
Nutrition
Preparation:
- Grind coconut, fried gram, pepper and cumin seeds into a smooth paste.
- Slice big onion and keep aside.
- Prepare ginger garlic paste (6 garlic pods+ 2-inches ginger)
Recipe:
- Heat oil, season with bay leaf, cinnamon, cloves and cardamom.
- Add sliced onion and green chillies.
- Also, add some curry leaves and saute onions for two minutes until transparent.
- Put ginger garlic paste and saute well to remove raw smell.
- Add some mint leaves for extra flavor.
- Now add chopped tomatoes and cook until soft.
- Some chilli powder according to your spice preference with some coriander powder.
- Add some fennel powder for highlighting the salna flavor.
- Put required salt and turmeric powder.
- Add clean chicken pieces, mix well with the masala for two minutes.
- Pour some water, cover with a lid and cook the chicken for 8 minutes.
- Now add the ground coconut masala with a cup of water.
- Let the gravy/salna boil for few minutes until bubbling settles down.
- Finally, add curry masala powder or good garam masala powder.
- Sprinkle few mint leaves again and mix well.
- Switch off and serve with hot flaky parottas or soft chapatis.
Tips:
1) First of all, try to use chicken with bones for this recipe to make tasty salna.
2) Furthermore, the reason for the beautiful heavy aroma is from good quality coriander powder, garam masala and mint leaves. Hence do not avoid these ingredients.
3) Finally, parotta salna is meant to be a thin gravy and adjust water quantity accordingly.
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