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

Ingredients:

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.