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Tamil Nadu-Style Chicken Salna Recipe
How to make Tamil Nadu Style Chicken Salna
Tender pieces of chicken slow cooked in a mix of flavourful spices give this curry a unique taste. This Tamil Nadu Style Chicken Salna makes for a perfect lunch or dinner meal and tastes best when served with some flaky parotta.
- Total Cook Time1 hr 05 mins
- Prep Time 15 mins
- Cook Time 50 mins
- Recipe Servings4
Ingredients of Tamil Nadu-Style Chicken Salna
- 500 Gram Chicken Curry Cut
- 2 Onions (Chopped)
- 2 Tomatoes (Chopped)
- 1 inch Ginger (Chopped)
- 4-5 Garlic Cloves
- 10-12 Curry Leaves
- 1 tsp Garam Masala
- to taste Salt
- For Salna Paste:
- 2 tsp Fennel Seeds
- 1 tsp Black Peppercorns
- 1/4 cup Fresh Coconut
- 1 Star Anise
- 4-5 Cloves
- 2 tbsp Peanut Oil
How to Make Tamil Nadu-Style Chicken SalnaHideShow Media
To begin with the recipe, we first need to make salna paste. For this, heat peanut oil in a large vessel, add fennel seeds, peppercorns, cinnamon stick, cloves and star anise and let them splutter.
Once done, add fresh coconut and roast till the coconut turn slightly brown. This roasting process will take about 5-7 minutes. Turn off the flame and set aside to cool.
Once cool down, transfer the roasted masala into the mixer-jar and grind to a smooth paste by adding little water. Ps: Do not add too much water.
In the same vessel, heat some oil (any oil) on medium flame, add the chicken pieces, turmeric and salt and saute till they turn golden brown, making sure you don't overcook the chicken.
Take the chicken pieces out and drain with a paper towel. Add curry leaves to the pan and allow it to crackle. Add in ginger, garlic and saute until for a couple of minutes. Add onion and saute until they turn golden brown. Next add in the tomatoes and sprinkle some salt and cook until the tomatoes become soft and mushy.
Then the last step is to add the ground masala paste into the vessel along with all the spice powders-garam masala, red chilli powder and turmeric powder. Give it a good stir and cook until the raw smell of the spice powders goes away.
Now, add the chicken pieces into the gravy and add about 1/2 cup of water, salt to taste and simmer for 10 minutes. Your chicken salna is ready!