Name: Tamil Chicken Salna
Prep time: 30 min
Total time: 30 min
Ingredients: 1 lb Boneless chicken (1/2 kg approx, cut into very small pieces); 2 nos Onion (very finely minced); 1 no Tomato (finely chopped or crushed); 10 nos Curry leaves; 6 sprigs Coriander leaves (chopped); 1 no Bay leaf (Vazhana/Karuga ela); 2 nos Cinnamon (Karugapatta); 2 nos Cloves (Grambu); 2 nos Cardamom (Elakka); ¼ tsp Cumin seeds (Jeerakam); ¼ tsp Fennel seeds (Perinjeerakam); 3 tsp Red chilli powder; 3 tsp Coriander powder; ¼ tsp Turmeric powder; 1½ tsp Salt; 4 tbsp Oil; 2 tsp Lemon juice; 1 cup Water; Ginger (garlic paste - 2 tsp); 2 tsp Black peppercorns; 1 tsp Cumin seeds (Jeerakam); 3 tsp Coriander seeds; 2 nos Green chillies; ¼ cup Fresh grated coocnut

Tamil Chicken Salna

Very very tasty salna

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Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

1 lb Boneless chicken 1/2 kg approx, cut into very small pieces
2 nos Onion very finely minced
1 no Tomato finely chopped or crushed
10 nos Curry leaves
6 sprigs Coriander leaves chopped
1 no Bay leaf Vazhana/Karuga ela
2 nos Cinnamon Karugapatta
2 nos Cloves Grambu
2 nos Cardamom Elakka
¼ tsp Cumin seeds Jeerakam
¼ tsp Fennel seeds Perinjeerakam
3 tsp Red chilli powder
3 tsp Coriander powder
¼ tsp Turmeric powder
1½ tsp Salt
4 tbsp Oil
2 tsp Lemon juice
1 cup Water

For grinding:-

Ginger garlic paste - 2 tsp
2 tsp Black peppercorns
1 tsp Cumin seeds Jeerakam
3 tsp Coriander seeds
2 nos Green chillies
¼ cup Fresh grated coocnut

Instructions

Make a fine paste using all ingredients for grinding and keep it aside.
Wash and cut chicken into small pieces and marinate with 1/2 tsp salt and lemon juice.
Heat oil in a deep sauce pan.
Add bay leaf, cumin seeds, fennel seeds, cinnamon, cloves and cardamom and fry till it releases aroma.
Add onions and fry until it turns golden brown.
Add the ground masala paste and saute till it blends well with onion.
When the mixture turns slightly brown, add marinated chicken, tomatoes, turmeric powder, chilli powder, coriander powder, curry leaves, salt and mix well.
Bring the whole thing to a boil by adding water and simmer until the oil separates from the gravy.
Garnish with corrainder leaves and serve.
:- It can be served as a side for Parotta, Biryani, Idli, idiyappam and kal dosai.

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Tamil Chicken Salna