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Chicken Salna Recipe | Chicken Salna for Parotta & Biryani

Aarthi
Chicken Salna Recipe, made thattukadai style with onions, tomatoes, chicken, spices and coconut. Salna is a popular South Indian street food style gravy dish usually served with parotta, biryani, appam & idiyappam. Other popular version of salna includes this egg salna, parotta salna & veg salna. Learn how to make the best ever chicken salna with step by step pictures and video.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main
Cuisine Indian
Servings 6 servings
Calories 279 kcal

Equipment

  • Pressure cooker
  • Cooking pot
  • Blender

Ingredients
  

  • 3 tablespoon Coconut Oil
  • 1 large Onions sliced thinly
  • 3 no Green Chillies slit
  • 2 large Tomatoes chopped finely
  • 1 tablespoon Kashmiri Chilli Powder
  • 2 tablespoon Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Powder
  • 2 teaspoon Salt
  • 500 grams Chicken bone-in
  • 2 tablespoon Ginger Garlic Paste
  • 3 tablespoon Coriander Leaves finely chopped
  • Water as needed

For Roasting & Grinding

  • 1 teaspoon Coconut Oil
  • 1 stick Cinnamon
  • 1 tablespoon Fennel Seeds
  • 4 no Cardamom
  • 2 no Cloves
  • 1 cup Fresh Coconut - 1 cup grated grated
  • 3 tbso Poppy Seeds or use Cashews

Instructions
 

  • Heat 1 teaspoon of oil in a kadai. Add in all roasting ingredients and roast till light golden. Remove it to a blender and make it into a smooth puree. Set aside.
  • Heat 3 tablespoon oil in a pressure cooker. Add in onions, chillies and saute till golden. Add in ginger garlic paste and cook for a min. Add in tomatoes and salt. Cook till it gets mushy. Add in spice powders and mix well. Add in chicken and mix well in the masala for 5 minutes. Add 1 cup of water. Cover and pressure cook for 2 whistle, simmer the flame and cook for 10 mins. Turn off the heat and let the steam go all by itself.
  • Open the cooker, add in coconut masala and mix well. Pour in more hot water to adjust the consistency of the gravy. Simmer on low for 10 to 15 mins till you see a thin layer of oil floating on top. Garnish with coriander leaves. Serve.

Video

Notes

  • You can either use regular chicken or country chicken. If using country chicken, the cooking time will vary. You need to cook for around 5 to 6 whistle in the pressure cooker.
  • You can always adjust the spice level to your taste. Add more or less chilli powder.
  • Chicken salna can be made as thin or thick depending on your taste.
  • It is best to use chicken with bone-in for maximum flavour and taste.

Serving & Storage

Salna is a popular South Indian street food style gravy dish usually served with parotta, biryani, appam & idiyappam.
You can store leftover chicken salna in fridge for upto 3 to 4 days. Reheat in microwave or stove top till hot and bubbly and serve.

How to Make Chicken Salna in an Instant Pot

  • Set the Instant Pot to Saute Mode. Roast the ingredients given till toasted and lightly golden. Grind to a smooth paste. Set this aside.
  • In the same instant pot which is on saute mode. Heat oil and add in onions, curry leaves and let them saute well. Add in ginger garlic paste and saute for a min. Once ginger garlic paste is cooked, add in tomatoes and cook till mushy. Sprinkle in spice powders, salt and mix well. Add in chicken and mix well. Pour water. Mix well.
  • Now add in the ground coconut and mix well. Cover with lid. Change the mode to pressure cook and set pressure to 12 mins. Now let the pressure release by itself. Open the instant pot and serve.

Nutrition

Serving: 1servingsCalories: 279kcalCarbohydrates: 13gProtein: 11gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 30mgSodium: 840mgPotassium: 449mgFiber: 6gSugar: 4gVitamin A: 979IUVitamin C: 12mgCalcium: 167mgIron: 3mg
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