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 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 6
Author: Mullai Madavan
Equipment
Instant Pot / Traditional Pressure Cooker / Pot
Ingredients
To Temper
1/4cupOil
1teaspoonGhee
1eachBay leaf
1eachDry Red Chilli
21 inchCinnamon stick
4eachCloves
3eachGreen Cardamom
1eachBlack Cardamom
1eachBlack Stone flower / Kalpasi
1/2tspFennel seeds
1/2tspCumin seeds
3smallGreen Chillieschopped
4eachCurry leaves
To Saute
1kgChickenPreferably whole cut with bones / Country Chicken / Naatu Kozhi
1.5 cupsOnionfinely minced
1tablespoonGinger Garlic paste
1cupTomatochopped
1/2teaspoonTurmeric powder
2tablespoonCoriander Powder
1teaspoonSpicy red Chilli Powder
1teaspoonKashmir Chilli Powder
2teaspoonSalt
2cupsWater
1/4cupCoriander leaveschopped, for garnish
3leavesCurry leavesfor garnish
To grind
1/2cupFresh Coconut
2inchCopra / dry Cococnut
6wholeCashews
1teaspoonPoppy seeds / khus khus
1/2cupWater
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!