Chicken Salna is one popular Street food in Tamil nadu. It is usually served with Parotta. Parotta and Salna is a great pair.
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!!
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 south districts of Tamilnadu. Madurai chicken salna and virudhunagar chicken salna are the very famous ones.
How to make parotta chalna
1. In a Kadai add a tsp of oil and then add all ingredients in the “To Roast and Grind” section. Roast them until they give a nice aroma and turn light golden brown. Do it on a medium-low flame and make sure the ingredients don’t get burnt.
2. Allow it to cool completely and then grind them to a coarse paste.
3. In a cooker add in oil, and let it heat up. Next add in the Fennel Seeds, Bay Leaves, Cinnamon stick, and Star Anise. And then add in the sliced onions and cook till they become glossy. Next, add in the ginger garlic paste and cook till the raw smell leaves.
4. Add in the Coriander Powder, Chilli powder, Turmeric powder, and Salt, and then add in the Ground masala. Combine everything and cook for 2 mins.
5. Next, add in the 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.
6. 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. Wait till the pressure gets released all by itself and then open the cooker. Garnish with coriander leaves and serve.
Serve Chicken Salna with Parotta 🙂 The best combination ever!!
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.
Similar Recipes
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Chicken Salna
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Chicken
- 2 Onions
- 2 Tomatoes
- 2 Green Chilli
- 1 tbsp Ginger Garlic paste
- 1 tbsp Coriander powder
- 1 tbsp Chilli powder
- ½ tsp Turmeric powder
- Water
- Salt to taste
- 2 tbsp Oil
- Coriander leaves a handful to garnish
To Roast and Grind:
- 2 Cardamom
- 3 Cloves
- 1 inch Cinnamon Stick
- 1 tsp Cumin Seeds
- 2 tsp Fennel Seeds
- 1 tsp Poppy Seeds
- ⅓ cup Coconut
- 1 tsp Oil
To Temper:
- 1 tbsp Oil
- 1 Bay leaves
- 1 tsp Fennel Seeds
- 1 inch piece Cinnamon stick
- 1 Star anise -1
Instructions
- In a Kadai add a tsp of oil and then add all ingredients in the “To Roast and Grind” section. Roast them until they give a nice aroma and turn light golden brown. Do it on a medium-low flame and make sure the ingredients don’t get burnt.
- Allow it to cool completely and then grind them to a coarse paste.
- In a 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 cook till they become glossy. Next, add in the ginger garlic paste and cook till the raw smell leaves.
- Add in the Coriander Powder, Chilli powder, Turmeric powder, and Salt, and then add in the Ground masala. Combine everything and cook for 2 mins.
- Next, add in the 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. 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.
Nithya
Looks yum.