Tuesday, February 14, 2012

Chicken Salna

A non-veg recipe from guest contributor Cardamom provides a change from my usual vegetarian recipes.

Preparation and cooking time - 45 minutes
Serves - 4 people

Chicken - ½ lbs
Oil - 3 teaspoons
Onion - 1
Tomato - 1
Green chilies - 2
Chili powder - 1/2 teaspoon
Ginger garlic paste -1 ½ teaspoons
Mint leaves chopped - 1 ½ teaspoons
Coriander leaves chopped - 1 ½ teaspoons
Yogurt - 1 teaspoon
Fennel seeds powder - ½ teaspoon
Coriander powder - 2 teaspoons
Poppy seeds - 2 teaspoons
Cinnamon - 1 piece
Cardamom - 3
Cloves - 1
Coconut milk - 1 tablespoon

Grind poppy seeds, cinnamon, cardamom and cloves in a mixer and then add coriander powder and grind again. Add 4 to 5 small onions. Add water and make a paste as shown in the picture below.


1. In the pressure cooker, put onion and saute it until golden brown
2. Add tomato, saute it and then add chopped coriander and mint leaves
3. Add ginger garlic paste and chilies.

4. Add chili powder and then add chicken and salt
5. Saute it until the chicken turns white.
6. Add the paste, yogurt and fennel seeds powder and cook on a low the flame until the oil floats on top.

7. Add coconut milk and ¾ cup water. Allow to cook for one whistle sound in the pressure cooker.
Chicken Salna is ready and it goes well with Idli, Dosa, Idiappam and Ghee Rice.

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