Chicken Salna is one popular Street food in Tamil Nadu. It is usually served with Parotta. Parotta and Salna are a great pair.
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There is always a special place for street foods as they have their own unique taste and charm. Chicken Salna is one popular Street food in Tamil Nadu. It is usually served with Parotta. Parotta and Salna is perfect combination.
Usually, after making the chicken roast and fry, the unused bones and flesh pieces are used in Salna. It is from the bones and fat we get the unique taste of Salna. Now let’s get started with the recipe!!
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What is Salna
Salna is a watery gravy or Curry. It is usually made of meat or mixed vegetables. It tastes best with parotta. Parotta with chicken gravy or Salna is a very popular street food in Tamilnadu.
The preparation or salna differs based on the region. It is mostly from the southern districts of Tamilnadu. Madurai chicken salna and virudhunagar chicken salna are the very famous ones.
How to make parotta chalna
1. In a pan add cinnamon, clove, cardamom, fennel seeds, Poppy seeds, and Cumin seeds. Roast them until they give a nice aroma.
Next, add coconut and roast until the color changes to a light golden brown. Do it on a medium-low flame and ensure the ingredients aren’t burnt.
Allow them to cool completely and then grind them to a coarse paste by adding the required water.
In a pressure cooker add in oil, and let it heat up. And then add Fennel Seeds, Bay Leaves, Cinnamon stick, and Star Anise.
Next, add in the sliced onions and green chili and cook till they become glossy.
Next, add the ginger garlic paste and cook till the raw smell leaves.
Add Coriander Powder, Chilli powder, Turmeric powder, and Salt, and then add the Ground masala. Combine everything and cook for 2 mins.
Next, add tomatoes. Cook till they blend well fully with the masala.
Next, add in the cleaned chicken. Give a good mix and roast for 5 mins.
Now add in the required water. Salna will usually be watery so adjust the consistency and add water accordingly. I added around 2 cups of water.
Now close the pressure cooker and cook for 2 whistles and then simmer for 10 mins and switch off the flame. Please wait till the pressure gets released all by itself and then open the cooker.
Garnish with coriander leaves and serve.
Chicken Salna is now ready to serve
Tips & Variations
- Salna is a watery curry, So adjust and add water per the consistency.
- We usually add meat or vegetables to salna. But empty salna is also famous in many roadside shops.
- This Roadside Chicken Salna recipe goes well with parotta, Kal dosa, Uthappam, Idli, Appam, Biryani, or even Ghee Rice.
Serving Suggestions
Chicken Salna is the best ever parotta side dish. You can also serve it with ghee rice or biryani. Goes well with Idli, doss, or Appam too.
Storing Options
Salna keeps well when stored in the fridge for 3 days. do not recommend freezing as it tastes best when served fresh.
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📖 Recipe
Chicken Salna
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Chicken
- 2 Onions
- 2 Tomatoes
- 2 Green Chilli
- 1 tablespoon Ginger Garlic paste
- 1 tablespoon Coriander powder
- 1 tablespoon Chilli powder
- ½ teaspoon Turmeric powder
- 2 cups Water
- Salt to taste
- 2 tablespoon Oil
- Coriander leaves a handful to garnish
To Roast and Grind:
- 2 Cardamom
- 3 Cloves
- 1 inch Cinnamon Stick
- 1 teaspoon Cumin Seeds
- 2 teaspoon Fennel Seeds
- 1 teaspoon Poppy Seeds
- ⅓ cup Coconut
To Temper:
- 1 tablespoon Oil
- 1 Bay leaves
- 1 teaspoon Fennel Seeds
- 1 inch piece Cinnamon stick
- 1 Star anise
Instructions
- In a pan add cinnamon, clove, cardamom, fennel seeds, Poppy seeds, and Cumin seeds. Roast them until they give a nice aroma.
- Next, add coconut and roast until the color changes to a light golden brown. Do it on a medium-low flame and ensure the ingredients aren’t burnt.
- Allow them to cool completely and then grind them to a coarse paste by adding the required water.
- In a pressure cooker add in oil, and let it heat up. Next add in the Fennel Seeds, Bay Leaves, Cinnamon stick, and Star Anise.
- Next, add in the sliced onions and green chili and cook till they become glossy.
- Next, add the ginger garlic paste and cook till the raw smell leaves.
- Add Coriander Powder, Chilli powder, Turmeric powder, and Salt, and then add the Ground masala. Combine everything and cook for 2 mins.
- Next, add tomatoes. Cook till they blend well fully with the masala. Next, add in the cleaned chicken. Give a good mix and roast for 5 mins.
- Now add in the required water. Salna will usually be watery so adjust the consistency and add water accordingly. I added around 2 cups of water. Now close the pressure cooker and cook for 2 whistles and then simmer for 10 mins and switch off the flame.
- Please wait till the pressure gets released all by itself and then open the cooker. Garnish with coriander leaves and serve.
Notes
- Chicken Salna tastes best with Parotta.
- It also goes well with Ghee Rice.
- Chicken Salna used to be watery so adjust the consistency accordingly.
- Always use fresh coconut for the salna.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Nithya says
Looks yum.