Tamil Nadu Style Chicken Salna Recipe
A non-veg Tamil Nadu recipe with chicken - boneless or with bone, onion - chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Tamil Nadu Style Chicken Salna Recipe, we will first make the spice mix
chicken - boneless or with bone(500 grams) - 2
To make the spice mixHeat a small kadai with oil on medium flame, add fennel seeds, peppercorns, cinnamon stick, cloves and star anise and roast them for 30 seconds
chicken - boneless or with bone(500 grams)cloves garlic - chopped(4)fennel seeds (saunf)(2 teaspoon)whole black peppercorns(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(4)star anise(1) - 3
Add 1/2 cup of fresh coconut and roast them till they turn slightly brown
fresh coconut(1/4 cup) - 4
This roasting process will take about 5-7 minutes
- 5
Turn off the flame and set aside to cool
- 6
Transfer the roasted masala into the mixer-jar and grind to a smooth paste by adding little water
garam masala powder(1 tablespoon) - 7
In the same kadai, heat some oil on medium flame, add the chicken pieces, turmeric and salt and saute till they turn golden brown, making sure you don't overcook the chicken
chicken - boneless or with bone(500 grams)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Take the chicken pieces out and drain on an absorbent paper
chicken - boneless or with bone(500 grams) - 9
Add curry leaves to the pan and allow it to crackle
sprig curry leaves(1) - 10
Add in ginger, garlic and saute until for a couple of minutes
inch ginger - chopped(1)cloves garlic - chopped(4) - 11
Add onion and saute until they turn golden brown
onion - chopped(2) - 12
Next add in the tomatoes and sprinkle some salt and cook until the tomatoes become soft and mushy
tomatoes - chopped(2)salt - to taste - 13
Once the tomatoes are done you can add the ground masala paste into the kadai along with all the spice powders-garam masala, red chilli powder and turmeric powder
chicken - boneless or with bone(500 grams)tomatoes - chopped(2)garam masala powder(1 tablespoon)red chilli powder(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 14
Give it a good stir and cook until the raw smell of the spice powders goes away
garam masala powder(1 tablespoon)red chilli powder(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 15
At this stage add the seared chicken pieces into the gravy and add about 1/2 cup of water, salt to taste and simmer forr 5-7 minutes
chicken - boneless or with bone(500 grams)salt - to taste - 16
You can adjust the consistency of the Chicken Salna and serve hot
chicken - boneless or with bone(500 grams) - 17
Serve the Tamil Nadu Style Chicken Salna Recipe along with Kerala Style whole wheat Parotta or neer dosa to enjoy your Sunday lunch
chicken - boneless or with bone(500 grams)whole black peppercorns(1 teaspoon)
Rate this recipe
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Tamil Nadu Style Chicken Salna Recipe
A non-veg Tamil Nadu recipe with chicken - boneless or with bone, onion - chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Tamil Nadu Style Chicken Salna Recipe, we will first make the spice mix
chicken - boneless or with bone(500 grams) - 2
To make the spice mixHeat a small kadai with oil on medium flame, add fennel seeds, peppercorns, cinnamon stick, cloves and star anise and roast them for 30 seconds
chicken - boneless or with bone(500 grams)cloves garlic - chopped(4)fennel seeds (saunf)(2 teaspoon)whole black peppercorns(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(4)star anise(1) - 3
Add 1/2 cup of fresh coconut and roast them till they turn slightly brown
fresh coconut(1/4 cup) - 4
This roasting process will take about 5-7 minutes
- 5
Turn off the flame and set aside to cool
- 6
Transfer the roasted masala into the mixer-jar and grind to a smooth paste by adding little water
garam masala powder(1 tablespoon) - 7
In the same kadai, heat some oil on medium flame, add the chicken pieces, turmeric and salt and saute till they turn golden brown, making sure you don't overcook the chicken
chicken - boneless or with bone(500 grams)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Take the chicken pieces out and drain on an absorbent paper
chicken - boneless or with bone(500 grams) - 9
Add curry leaves to the pan and allow it to crackle
sprig curry leaves(1) - 10
Add in ginger, garlic and saute until for a couple of minutes
inch ginger - chopped(1)cloves garlic - chopped(4) - 11
Add onion and saute until they turn golden brown
onion - chopped(2) - 12
Next add in the tomatoes and sprinkle some salt and cook until the tomatoes become soft and mushy
tomatoes - chopped(2)salt - to taste - 13
Once the tomatoes are done you can add the ground masala paste into the kadai along with all the spice powders-garam masala, red chilli powder and turmeric powder
chicken - boneless or with bone(500 grams)tomatoes - chopped(2)garam masala powder(1 tablespoon)red chilli powder(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 14
Give it a good stir and cook until the raw smell of the spice powders goes away
garam masala powder(1 tablespoon)red chilli powder(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 15
At this stage add the seared chicken pieces into the gravy and add about 1/2 cup of water, salt to taste and simmer forr 5-7 minutes
chicken - boneless or with bone(500 grams)salt - to taste - 16
You can adjust the consistency of the Chicken Salna and serve hot
chicken - boneless or with bone(500 grams) - 17
Serve the Tamil Nadu Style Chicken Salna Recipe along with Kerala Style whole wheat Parotta or neer dosa to enjoy your Sunday lunch
chicken - boneless or with bone(500 grams)whole black peppercorns(1 teaspoon)
Rate this recipe
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