Tamil Nadu - Chicken Salna By, 2014-07-14 Tamil Nadu - Chicken Salna Tamil Nadu - Chicken Salna, read on to know more. Prep Time: 15min Cook time: 50min Ingredients: 1 kg Chicken - cut into bite sized pieces,2 LargeOnion,1 mediumTomato, chopped (optional),1 1/2tbspGinger garlic paste,2 1/2tbspRed chili powder,1 springCurry leaves,5 tbspOil,Salt to taste,Fresh coriander leaves,5Shallots,1/2 CupFresh coconut,2 1/2tbspRoasted chick peas,4Cloves,1/2 inchCinnamon stick,1 Cardamom,1 1/2tbspCumin seeds,1 tbspPoppy seeds,1 1/2tbspFennel seeds,1 1/2tbspBlack pepper corns, Instructions: Step 1 Take a heavy bottomed vessel, heat oil in it. When the oil is hot add chopped onions, curry leaves and cook for 7-8 mts till they turn lightly brown. Add ginger garlic paste and saute for 5 mts. Step 2 Take the roasted ingredients along with the shallots, green chilis, roasted chickpeas and fresh coconut and grind them to a fine paste adding little water. Keep it aside. Step 3 Add chicken pieces, red chillie powder and mix thoroughly cooking on high flame for 4 mts. Step 4 Cover with lid and cook for 15 mts, add chopped tomotoes mixing once in a while on medium flame. Add the ground spice paste and mix well. Step 5 Add 2 cups of water and salt and boil increasing the flame. Place the lid and simmer the chicken to ensure there is enough liquid. Step 6 After cooking take the chicken to serving plate and garnish with coriander leaves. Serve the chicken with chapati, parotta, dosa or biryani.

Tamil Nadu - Chicken Salna

Tamil Nadu - Chicken Salna

Chicken Salna also called as Chicken Chalna is the best side dish with South Indian style Parotta and vegetable salna for the vegetarians. Let us see how this Tamil Nadu Chicken Salna can be prepared.

Ingredients

  • 1 kg Chicken - cut into bite sized pieces
  • 2 LargeOnion
  • 1 mediumTomato, chopped (optional)
  • 1 1/2tbspGinger garlic paste
  • 2 1/2tbspRed chili powder
  • 1 springCurry leaves
  • 5 tbspOil
  • Salt to taste
  • Fresh coriander leaves
  • 5Shallots
  • 1/2 CupFresh coconut
  • 2 1/2tbspRoasted chick peas
  • 4Cloves
  • 1/2 inchCinnamon stick
  • 1 Cardamom
  • 1 1/2tbspCumin seeds
  • 1 tbspPoppy seeds
  • 1 1/2tbspFennel seeds
  • 1 1/2tbspBlack pepper corns

Directions

  • Step 1
    Take a heavy bottomed vessel, heat oil in it. When the oil is hot add chopped onions, curry leaves and cook for 7-8 mts till they turn lightly brown. Add ginger garlic paste and saute for 5 mts.
  • Step 2
    Take the roasted ingredients along with the shallots, green chilis, roasted chickpeas and fresh coconut and grind them to a fine paste adding little water. Keep it aside.
  • Step 3
    Add chicken pieces, red chillie powder and mix thoroughly cooking on high flame for 4 mts.
  • Step 4
    Cover with lid and cook for 15 mts, add chopped tomotoes mixing once in a while on medium flame. Add the ground spice paste and mix well.
  • Step 5
    Add 2 cups of water and salt and boil increasing the flame. Place the lid and simmer the chicken to ensure there is enough liquid.
  • Step 6
    After cooking take the chicken to serving plate and garnish with coriander leaves. Serve the chicken with chapati, parotta, dosa or biryani.
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