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Thursday, June 27, 2013

Madurai Chicken Salna

Madurai Chicken Salna



Salna/Chalna is a very popular gravy, esp. in Madurai along with Biryani or Parotta.

Ingredients: Quantity
Whole Chicken 1 nos
Large Onion Finely Chopped 2 nos
Tomatoes chopped 2 nos
Ginger Garlic Paste 1 tbsp
Green Chili 1-2 nos
Coconut Milk(Optional) 1/2 cup
Grind to paste:
Dry Red Chili* 6-8 nos
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Fennel Seeds 1 tsp
Black Peppercorns 1 tsp
Poppy Seeds 2 tsp
Roasted Peanut** 1 tbsp
Garam Masala Powder 1 tsp
Turmeric Powder 1/2 tsp
Grated Coconut 1/2 cup
Tempering:
Mustard 1 tsp
Curry Leaves 1-2 strands
Cinnamon 1 stick
Cloves 2-3 nos
Cardamom 1-2 nos
Oil 2-3 tbsp
Salt To taste


Preparation:
1) Dry roast all the items for spice paste and grind into a smooth paste.
2) Heat oil in a sauce pan and add all the items for tempering and then add the finely chopped onions and sauté until they are translucent.
3) Add the ginger garlic paste and green chili and sauté for 2 Min's and then add the tomatoes. Cook until the tomatoes are well cooked. Add the cleaned and cut chicken and sauté it for a min and then add the ground masala paste.
4) Add 2 cups water and let it cook for 30 to 40 Min's on medium flame until the chicken is well cooked.
5) Add the coconut milk, if you are using and let it cook for 2-3 Min's.
6) Garnish it with chopped coriander leaves and serve with Biryani, Parotta or Dosa.

Note: * You can use chili powder(1 tbsp), coriander powder(1 tbsp), Cumin Powder(1 tsp), Fennel Powder(1 tsp) and pepper powder(1 tsp) instead of the whole spices.
** You can use cashewnuts instead of peanuts.
Usually salna is watery in consistency and not made as a thick gravy.

On request from vegetarian friends, wanted to update some vegetarian alternates.
# You can fry Brinjal and add it to the gravy instead of chicken or just leave the chicken and the gravy would taste good enough.
# You can add boiled egg cut into half/quarters, into the gravy 5 min's before it is done.
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