yummy everyday meal: Chicken Salna with Parotta

For the day 3 of combo recipes theme In BM#89 is chicken salna with parotta. Chicken salna is a quiet popular road side dish in southern parts of Tamilnadu. Mostly served with parotta,some places along with idly too.

Originally for day 3, I planned to share the evergreen poori and potato masala.I made it couple of weeks ago and took the picture.But unfortunately I lost the pictures while transferring to my laptop and not able to retrieve a single picture.So had to make a different combo to share as I ran out of potatoes.

Coming to the recipe,its a slightly thinner version as it needs to be soaked in the parotta.Its a quick and easy method as it is made in pressure cooker.Chicken with the bones are used for this recipe to get a nice flavor and taste.Also the taste will be enhanced if the chicken soaked in the gravy for 3- 4 hours.

Chicken Salna / Chicken Salna with Parotta

Basic Information

Preparation time 20 minutes
Cooking time 30-35 minutes

Serves 4-5

Ingredients

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	2 (medium size)
Tomato	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	1 tbs
Red chilly powder/milagi podi	2 tsp
Green chilly/pachamilagai	4-5 slit lenghty
Turmeric powder	1/2 tsp
Garam Masala powder	1/4 tsp
Mint leaves/pudina(finely chopped)	3-4 tbs
Curry leaves/karivepillai	1-2 sprigs
Salt	1.5 tsp
Oil	3 -4 tbs
Coriander leaves(finely chopped)	2 tbs

Roast and Grind to a fine paste

Cloves/lavangam	3-4
Cinnamon/pattai	2 inch
Black pepper/milagu	1 tsp
Fennel seeds/sombu	1tsp
Coconut(grated)	4-5 tbs
Poppy seeds/kaskasaa	1 tsp
Roasted gram dhal/pottukadalai	1 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch
Fennel seeds/sombu	1/2 tsp
Bay leaf	1-2

Method

Wash and clean the chicken,cut into bite size pieces and keep it aside.
In a pan heat a tsp of oil and roast the spics given to roast grind,except coconut.Once the spices roasted very well in the oil,add in the grated coconut and fry it for a minute.After cooling grind it to a fine paste along with the roasted gram dhal and water to a fine paste.Set it aside.

In a pan,heat the oil and do the tempering,with the given ingredients.Add in the chopped onion and curry leaves,green chillies.Saute it with a pinch of salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Add in the chopped mint leaves and mix it well.

Add in the tomato and cook it until mushy.Add in the chicken and give it a mix till it changes the color.At this stage add the spice powders,salt and give it a mix.

Once the spice powders coats the chicken well,add in the ground paste.Add around 2-2.5 cups of water to it.Add the chopped coriander leaves.Cover the pressure cooker or pan with the lid and cook it for 2-3 whistles in a medium flame.Once the pressure subsides remove the lid and mix it well.

Serve it warm with parotta.

If you feel the gravy is too thin after pressure cooking,let it boil for 5 minutes in a medium flame without the lid.
If you are making it in a open pot,cook it covered with the lids for 12-15 minutes with frequent stirring.