Recipe for Tamil style Chicken Salna for parotta made rottu kadai style / street side style. Recipe with video.
Traditionally ground nut oil or Indian sesame oil (gingelly oil) is used for making salna. Be generous with the oil. To give body to the salna a coconut paste is added. While grinding the coconut, peanuts are added along to add another dimension. These days, to make it rich, people also add some cashews and white poppy seeds (khus khus) while grinding the paste. But usually in road side shops, groundnuts are the choice of nuts that is added along with the coconut. Another thing is to grind the paste as smooth as you can. For salna, you want a really smooth gravy. So make sure to take your time to grind the paste as smooth as you can. A heavy duty Indian style mixie does a wonderful job in grinding the paste to your desired consistency.
Salna is usually made to a thin pouring consistency. I like to keep my salna spicy. Adjust the green chillies and the red chilli powder in the recipe according to your family preferences.
This recipe goes well with parotta, chapati and dosai. I am sure this recipe will become a regular at your home.
Here is my other chicken salna recipe that is slightly different in the way it is made.
Here is the recipe to homemade whole-wheat parotta
A note on chicken
The flavour of the salna comes from the chicken bones. So try to use bony pieces. When it cooks, the bones add a lot of flavour to the salna.
Here are some of the products used in this recipe
Le Creuset – https://amzn.to/3BkY3F0
Heavy duty Indian mixie – https://amzn.to/3lmUj0d
Indian sesame oil – https://amzn.to/3uNG1sr
Cinnamon – https://amzn.to/306gGPj
Kalpasi – https://amzn.to/3oCF8lj
curry masala powder – https://amzn.to/3uJWXQF
Here is the video of how to make Chicken Salna
3 tablespoon Indian sesame oil
3 pieces (1/2 inch) cinnamon
2 pieces bay leaves
1 piece star anise
3 pieces cloves
1 teaspoon kalpasi
2 sprigs curry leaves
1/2 cup sliced onions
2 teaspoon ginger, minced
1.5 tablespoon garlic, minced
1/2 cup tomatoes, sliced
4 green chillies, roughly chopped
1.5 teaspoon salt
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder
1 teaspoon curry masala powder
1.5 tablespoon coriander powder
1/2 teaspoon black pepper powder
1/2 teaspoon cumin powder
2 tablespoon mint leaves
2 tablespoon coriander leaves
1 kg chicken – bone in
1.5 cups water
2 teaspoon lime juice
For the masala paste
1/2 cup fresh shredded coconut
2 tablespoon groundnut
2 tablespoon fried gram dal
2 pieces cardamom
1 teaspoon fennel seeds
2 cups water (divided)
Heat sesame oil in a pan. Add in the whole spices and sauté for a few seconds. Add in the curry leaves and the sliced onions. Saute on a medium flame till the onions are soft.
Once the onions are soft, add in the minced ginger and garlic. I use a microplane grater to grate the ginger and a garlic press to mince the garlic. Saute for a minute.
Add in the sliced tomatoes, green chillies and the salt. Saute till the tomatoes are mushy. The oil will start to float when the tomatoes are cooked and almost dry.
Add in the spice powders and sauté for a couple of minutes. Saute on a medium flame.
Now add in the mint and coriander leaves. Do not add a lot. Just add a couple of tablespoons of both. Saute the greens till they are wilted.
Add in the chicken. Saute for a couple of minutes so the masalas coat the chicken. Add in the water and cover the pot with a lid. Cook for 15 minutes on a medium flame.
Grind the coconut, peanuts, gram dal, cardamom and fennel with a cup of water to a smooth paste.
Add in the paste to the pot. Wash the mixie with a cup of water and add back to the pan. Cover the pot with a lid and simmer for 10 more minutes.
Finally add in the lime juice and switch off the flame.
Serve the salna hot with parotta or dosai.
- Prep Time: 15m
- Cook Time: 45m
Keywords: chicken salna