Ingredients
- Chicken - 1 kg, cut into bite sized pieces, washed and drained
- Onion - 2 large, finely chopped
- Tomato - 1, medium, chopped (optional)
- Ginger garlic paste - 1 tbsp
- Red chili powder - 1 1/2 to 2 tsps (adjust)
- Curry leaves - 1 sprig
- Oil - 4 tbsps
- Salt to taste
- Fresh coriander leaves - for garnish
- Shallots - 5 (optional)
- Green chilies - 2 (optional)
- Fresh coconut - 1/4 cup
- Roasted chick peas - 2 tbsps (dalia/putnala pappu) OR roasted peanuts OR cashew nuts - 6-7
- Roast for 3-4 mts on low flame:
- Cloves - 3
- Cinnamon stick - 1/2"
- Cardamom - 1
- Cumin seeds - 1 tsp
- Poppy seeds - 1/2 tsp
- Fennel seeds - 1 tsp
- Black pepper corns - 1 tsp
Method
- Grind the dry roasted ingredients along with the shallots, green chilis, roasted chickpeas and fresh coconut to a fine paste adding little water. Set aside.
- Heat oil in a heavy bottomed vessel, once hot, add the chopped onions and curry leaves and saute for 7-8 mts or till they turn lightly brown. Add ginger garlic paste and saute for 5 mts.
- Add the red chili powder and chicken pieces and mix. Cook on high flame for 4 mts, mixing once in a while.
- Reduce flame, place lid and cook for 15 mts. Add chopped tomatoes and cook with lid for 10 mts on medium flame, mixing once in a while.
- Add the ground spice paste and mix well. Cook on medium flame for 3 to 4 mts and add two cups of water and salt. Increase flame and bring to a boil. Now reduce flame, place lid and simmer till the chicken is done. Salna is a watery gravy dish so ensure there is enough liquid. Add more water if required.
- Once the chicken is cooked, turn off flame. Remove to a serving bowl and garnish with fresh coriander leaves.
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