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Chicken Salna Rottu Kadai Style

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5 from 1 review

Recipe for Tamil style Chicken Salna for parotta made rottu kadai style / street side style. Recipe with video.

  • Total Time: 60m
  • Yield: 6 servings 1x



Main Ingredients

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.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 45m
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