CHICKEN SALNA RECIPE – Side dish for Parotta, Biryani, Idli, Kal Dosai & Idiyappam

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Written by Mullai

Modest, friendly and hardworking. With perfection comes ego.. "Virgoans Rule"..

42 Comments

  1. Lakshmi

    Best Chana ever.. Tried it today. Came out really well.. Such a fantastic aroma comes in this chalna… even I tried many chalna.. Nothing taste like this, wonderful job mullai.. Keep posting… I am your follower… Thank you so much mullai.

  2. kakisha

    Yet another amazing dish! these days I am not scratching my head when it comes to weekend special cooking. Even my husband would say, let me go to Mullai's website and choose what we can cook today! Kalakareenga ponga. Thanks a million.

  3. Sureka

    Mullai, I already made this recipe twice and it has become one of my weekly favorites. Tastes great and different from my regular dishes. Thank you!

  4. arunadeepak

    Hi Mullai,

    I am a recent browser of your blog. Your recipes are very good. Can you tell me how to turn this salna vegetarian, I mean how to use vegetables in this recipe?

    Thank you,
    Aruna Deepak

  5. sathu

    This Chicken Salna came out very well. Thanks to Mullai for a chicken dish that can be quickly made yet with an awesome taste..

    I could not recreate the colour exactly shown in the pic.. Is the chilli powder actally giving the reddish brown colour Mullai? 

    Let me know if you get time.

    Thanks,

    Sathya. 

     

     

    1. Mullai

      Sathu, this was made with homemade (ofcourse from India) chili powder but the colour is actually from the ripe canned tomotoes which I used. Thanks for trying.

  6. christy1978

    christy
    hallo mullai
    my question is abt dhania to this dish. For the ingredient 1 we are adding 3 tsp Coriander/dhania powder
    For the ingredient 2 again 3 tsp Corrainder/dhania seeds we are adding.
    Is that i can add 6 spoon of coriander for one pound chicken, is that correct dhania propotion to this dish.
    Thank you mullai.

    1. Mullai

      Christy, fresh ground dhania add tons of flavour and that's the reason for adding in ground masala. To adjust the 2 tsp red chili powder the other 3 tsp coriander powder is used, all these constitute towards a thicker gravy as shown, less of dhania makes the gravy very thin and consistency will look watery. Chicken is mainly added for that non-veg essence and doesnt really matter much. Hope you got my point. Thanks.

  7. Deepa V Kumar

    hi mullai, I made this yesterday, with mutton, and it was yummy…My husband had it with appam too for breakfast today… Thanks for the mouth watering recipies …

  8. jlakshmi

    This is my side dish for Capsicum pulao , I did not get the exact brown color as in your picture.. May be I added bit more coconut and turmeric, whereas mine was light brown. Taste wise Its good.

    next time I will try with exact way.. Thanks a ton. Today I tried 4 recipes from this website. You can see me logged in all day long. That’s becuase I always keep this page open while I do my office work and when bored I browse for best one.s Keep up the GOOD WORK !!!. LOVELY PICTURES AND CLEAN INSTRUCTIONS MAKE THIS WEB SITE A COOL ONE !!!

  9. abi

    Hi mullai,
    yesterday i tried this. it came out very well and the taste is awesome. nice sidedish 4 parotta, chapati and puri. i liked it very much.

  10. malathy

    hi mullai….i made this today and it turned out to be a little spicy than i expected…..i did add ur proportion of everything…..i think ur spice level is lil higher than us….how do i fix this? do let me know soon as u can…..

  11. Anja

    Hi Mullai, I am going to cook this wonderful looking dish in evening, do you think I can use desiccated coconut instead of fresh grated? If yes, how much do I need?

    1. Mullai

      Anja,

      Use the same quantity, it would be difficult to get the juice of desiccated coconut, so use some water or little of canned coconut milk. Good luck.

  12. kaviarun

    Hi Mullai,
    I’ve tried 4 or 5 types of chiken salna.But yours is perfect.Adichu solren Mullai’s chicken salna is best .Thanks a lot.
    kavi.

  13. Harris rahman

    Mullai, you rock man !!!!! . I am staying in the states and on the look out for recipes from tamilnadu . The chicken salna is so easy to make and the ingredients are so familiar too (I have no prior cooking experience but for the last 6 months). thanks a ton man.

  14. sleshar

    DEAR MULLAI
    IN THIS DISH WHEN I ADD WATER AND BOIL THERE S NO GRAVY AT ALL
    AND THIS HAPPENS WHEN EVER I COOK CHICKEN CURRY
    PLEASE ADVISE WHAT TO DO TO GET GOOD GRAVY
    ADDING TOMATOES – IS INCREASING SOUR TASTE
    PLEASE ADVISE WHAT TO DO

    SLESHAR

  15. Visitor

    I tried out your recipe today.
    Taste was delicious.
    But the color of the dish didn’t turn out red, because of the pepper I think, it looked pale.

    Also in the picture, is chicken marinated with turmeric too.

  16. Manoj

    Mullai, this came out so well. My wife & I are coming up with an A-list of recipes (something we can always rely on for a great meal) and this is getting in there. Thanks!

    btw,what does Salna mean?

    1. Mullai

       for your comments. Well Chalna….colloquially called salna, is basically known as a filter or seive. In terms of food or as far as i know, anything like a residue or left over gravy. A semi-solid soupy gravy,  leftover after you filter or eat all the meat from the dish, which still….. tastes good. There is no origin or history behind this dish, in some parts of southern Tamilnadu, they serve this with parotta on the road side fast food shops. I have used small chicken pieces, you can also try with minced chicken or mutton.  Catch you again when i hit the top position.Smile

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