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.