Salna/ chalna is country side curried dish is very famous in Madurai, Tamil Nadu often served as a side for Parotta, Biryani , idli, idiyappam and kal dosai. Colloquially its known as Salna, can be made using either vegetables or meat, but mostly made with mutton or chicken. This version is a semi-thick most suitable for Kal dosai , Idiyappam and biryani made with boneless chicken, almost like kheema style. You may choose chicken with bones or boneless depending your preference.
Chicken Salna Recipe / Chicken Chalna Recipe / பரோட்டா சால்னா / Parotta Salna / Thattukada Chicken Salna / Street Food Stall Chicken Gravy / Side dish for Parotta / Biryani / Idli / Kal Dosai / Thattukadai Style Salna Recipe / Madurai Style Salna / Street Food Side Gravy / Street Hawkers Style food
| Ingredients-1 | |
|---|---|
| 1 lb | Boneless chicken (1/2 kg approx, cut into very small pieces) |
| 2 count | Onion (very finely minced) |
| 1 count | Tomato (finely chopped or crushed) |
| 10 count | Curry leaves |
| 6 stalks | Coriander leaves (chopped) |
| 1 count | Bay leaf |
| 2 count | Cinnamon |
| 2 cloves | Cloves |
| 2 count | Cardamon |
| ¼ teaspoon | Cumin seeds |
| ¼ teaspoon | Fennel seeds |
| 2 teaspoon | Red chilli powder |
| 2 teaspoon | Coriander/dhania powder |
| ¼ teaspoon | Turmeric powder |
| 1½ teaspoon | Salt (or to taste) |
| 4 tablespoon | Oil |
| 2 teaspoon | Lemon juice |
| 1 cup | Water |
| Ingredients-2 | |
|---|---|
| 2 teaspoon | Ginger garlic paste |
| 2 teaspoon | Black peppercorns |
| 1 teaspoon | Cumin seeds |
| 2 teaspoon | Coriander/dhania seeds |
| 2 count | Green chilli |
| ¼ cup | Fresh grated coconut ( or use 1/2 cup for more thin style gravy) |
Make a fine paste using all ingredients from list-2 and keep it aside. (Add very little water, just to run your mixie) Wash and cut chicken into small pieces and marinate with 1/2 tsp salt and lemon juice. Heat oil in a deep sauce pan and add bay leaf, cumin seeds, fennel seeds, cinnamon, cloves and cardamon and fry till it releases aroma, then add onions and fry until they turn golden brown.
Now add the ground masala paste and saute till it blends well with onion. This masala paste is raw and requires suateing for long time, till the raw smell goes away. ( 15 minutes over low medium flame. When the mixture turns brown add marinated chicken, tomatoes, turmeric powder, chilli powder, dhania powder, curry leaves, salt and mix well. Bring the whole thing to a boil by adding water and cook covered for another 15 minutes (25 minutes ofr chicken with bones). Once done the you will see the oil separating from the gravy, simmer further if you need a thick style gravy or turn off and garnish with coriander leaves and serve hot.
Notes
- Adjust coconut according to the style you prefer. For thick version use 1/4 cup coconut – for thin version use 1/2 cup coconut.
- Chicken with bones gives adds nice aroma and flavor and that’s preferred for any salna recipe. Boneless works for easy and suits well of idli / birayni / idiyappam.
- Please make sure you fry the masala paste well orelse the raw smell of the spices will spoil taste of the dish.
- This recipe yields a spicy gravy so please do adjust the amount of chilies or chili powder.
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