Chicken Salna Recipe – Tamil Nadu Parotta Salna

Chicken Salna Recipe – Tamil Nadu Parotta Salna Recipe – How to make Chicken Salna – Madurai Special Salna – Madurai Parotta Salna Recipe – Biryani salna – Parotta Salna – Chicken Salna for parotta – Rottu Kadai Salna recipe – Street Style Salna Recipe – Chicken Kuzhambu – Chicken Kulambu – Madurai Chicken Kuzhambu – Kozhi Kulambu – Kozhi Kari Kuzhambu Recipe – How to make Chicken Salna – #chickensalna #maduraisalna #salnarecipe – Instant Pot Chicken Salna – Instant Pot Indian Recipes

What is Salna?

Salna, a popular gravy type dish hailing from Madurai, Tamil Nadu that is served with parotta or biryani! Typical Parotta Salna recipe involves roasting, grinding blending of fresh spice powder or masala paste. In this post you we learn how to make the simplest Tamil Nadu Style Parotta Salna  Gravy using chicken, without compromising on taste, color and consistency!

What is it served with?

 Salna is usually served with flaky Parottas.. mostly dunked in! Most Road side shops / Rottu kadai / Street side vendors serve this gravy with parotta or biryani. It can also be served with piping hot idlis and kal dosais. 

Can we make it vegetarian?

Yes, it can be made vegetarian or non vegetarian. Vegetarian version has no added veggies is also popularly termed as Empty Salna which is also enjoyed with parottas. 

Empty Salna – Plain Salna – Rottu Kadai Bucket Salna

Is Pressure Cooking a must?

Not really but pressure cooked gravies saves cooking time and also helps to attain even, smooth gravy texture and consistency without hours of simmering. It also gives a nice glossy finish to your gravies. Cooking Non vegetarian Salna (Chicken Salna or Mutton Salna) helps to thoroughly cook the meat along with the base which not only flavors but also keeps the meat soft, moist and tender!

Instant Pot Method 

Start with SAUTE MODE  for basic tempering and saute. Then select PRESSURE COOK MODE and set High Pressure and pressure cook for 10 minutes. Natural Pressure Release and then back to Saute mode for simmering. 

Traditional Pressure Cooker Method

Start by heating a pressure cooker base pan over medium flame for tempering and saute. Cover with lid and put the weight on. Cook over high flame for up to 2 whistles and let pressure settle naturally.

Stove Top Open Pot Method

Use any pot of pan of choice. Temper and saute over medium flame. Cover and cook with a sturdy lid for 20 to 30 minutes over low medium flame. (time varies with the cut & size of chicken used) and then simmer over low flame.

Egg Salna

Vegetarian Chalna / Salna

Print Recipe

5 from 1 vote

Chicken Salna Recipe

Chicken Salna, a popular gravy type dish from Madurai, Tamil Nadu that is served with parotta or biryani! Typical Salna recipe involves roasting, grinding blending of fresh spice powder or masala paste. In this post you we learn how to make the simplest Chicken Salna Gravy without compromising on taste, color and consistency.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 6

Author: Mullai Madavan

Ingredients

To Temper

• 1/4 cup Oil
• 1 teaspoon Ghee
• 1 each Bay leaf
• 1 each Dry Red Chilli
• 2 1 inch Cinnamon stick
• 4 each Cloves
• 3 each Green Cardamom
• 1 each Black Cardamom
• 1 each Black Stone flower / Kalpasi
• 1/2 tsp Fennel seeds
• 1/2 tsp Cumin seeds
• 3 small Green Chillies chopped
• 4 each Curry leaves

To Saute

• 1 kg Chicken Preferably whole cut with bones / Country Chicken / Naatu Kozhi
• 1.5 cups Onion finely minced
• 1 tablespoon Ginger Garlic paste
• 1 cup Tomato chopped
• 1/2 teaspoon Turmeric powder
• 2 tablespoon Coriander Powder
• 1 teaspoon Spicy red Chilli Powder
• 1 teaspoon Kashmir Chilli Powder
• 2 teaspoon Salt
• 2 cups Water
• 1/4 cup Coriander leaves chopped, for garnish
• 3 leaves Curry leaves for garnish

To grind

• 1/2 cup Fresh Coconut
• 2 inch Copra / dry Cococnut
• 6 whole Cashews
• 1 teaspoon Poppy seeds / khus khus
• 1/2 cup Water

Instructions

Prep Work

• Wash and rinse chicken thoroughly and set aside. Finely minced onions and keep aside.
• Make a thick paste by grinding fresh coconut, copra, cashews, poppy seeds & water.

Choose any one (Instant Pot / Traditional Pressure Cooker / Sauce Pan)

• If using Instant Pot select SAUTE MODE and heat the inner pot. If using traditional pressure cooker, heat the pressure cooker base. Or simply use a sauce pan with sturdy lid.
• Temper with bay leaf, broken dry red chilli, cinnamon sticks, cloves, green cardamom, black cardamom, black stone flower, fennel seeds, cumin seeds, green chillis and some curry leaves.
• Saute finely chopped onion until they turn lightly brown and translucent.
• Add ginger garlic paste and fry along until it browns a bit.
• Add chopped tomatoes and cook until they turn mushy.
• Once that turns soft add while cut chicken along with turmeric powder, coriander powder, red chilli powder, kashmir chilli powder and salt.
• Fry the masala powder with chicken until its coats well and leaves oil.
• Add water and bring it a light boil.
• If using an Instant Pot - Put the lid on, seal the valve - Cancel SAUTE MODE - Select PRESSURE COOK MODE - Pressure cook over high pressure for 10 minutes and then let the pressure release naturally.
• If using Traditional pressure cooker, put the lid and weight on top. Cook over medium high flame up to 2 whistles and switch off. Let the pressure settle completely before you open.
• If using a regular Sauce Pan, cover with lid and cook over low medium flame for 20 to 30 minutes.
• When done simmer over low flame flame / saute mode if using a instant pot.
• Add the ground coconut paste and mix well to combine.
• Garnish with coriander and curry leaves.
• Simmer for few minutes and switch off!
• Serve hot with parotta or light ghee rice or biryani!

Video

Side Gravy for Biryani – Biryani Side dish

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