Friday, June 13, 2014

Madurai Style Chicken Salna Recipe | Chicken Salna for Parotta

Preparation time: 10-15 minutes
Cooking time: 20-30 mins


1 small finely chopped onion
1 tomato
1-2 bay leaves
¾ kg boneless chicken breast
1tsp chilli powder (adjust to taste)
2tsp coriander powder
½ tsp turmeric powder
Pinch of garam masala (optional)
salt (as needed)
2-3tsp oil
Coriander leaves (to garnish)
To dry roast
1tsp fennel seeds
1tsp cumin seeds
1tsp pepper corns (refer notes)
5 red chillies
1 inch cinnamon stick
2 cardamoms
3 cloves
1 tsp coriander seeds
4-5 cashew nuts
To make paste
1tsp oil
1 onion
2 tomatoes
2 green chillies (refer notes)
3 garlic pods
1 inch ginger

How to make it

  • In a pan dry roast the items, set aside. In the same pan heat a tsp of oil and sauté the items given for making paste.

  • Heat a wok or deep sauce pan and heat oil and roast the bay leaves. Add finely chopped onions and sauté them well till the raw smell leaves.

  • After that add chopped tomatoes and cook till mushy.

  • Now add the cubed chicken breast pieces and given a quick stir.

  • Add the spice powders and blend them well by adding a cup of water. Add required salt for the chicken gravy and allow it to cook soft by closing with the lid.

  • Mean while grind the sautéed items kept for making paste along with the dry roasted masalas. Make a smooth paste of the masala with the onion tomato mix.

  • When the chicken is cooked to perfection, add the ground masala paste. Mix them well and check for the taste.

  • Never allow the gravy to boil furthermore, after adding the masala paste.
  • Garnish with coriander leaves and serve hot with chapathi, naan, idli or dosa. 

  1. Cashews can be replaced with coconut.
  2. Add the spice powder accordingly, since there is pepper, red chillies and green chillies are added in the gravy for the spice. Adjust accordingly.