Chicken Salna with Parotta

For  the day 3 of combo recipes theme In BM#89 is chicken salna with parotta. Chicken salna is a quiet popular road side dish in southern parts of Tamilnadu. Mostly served with parotta,some places along with idly too.

Originally for day 3, I planned to share the evergreen poori and potato masala.I made it couple of weeks ago and took the picture.But unfortunately I lost the pictures while transferring to my laptop and not able to retrieve a single picture.So had to make a different combo to share as I ran out of potatoes.

Coming to the recipe,its a slightly thinner version  as it needs to be soaked in the parotta.Its a quick and easy method as it is made in pressure cooker.Chicken with the bones are used for this recipe to get a nice flavor and taste.Also the taste will be enhanced if the chicken soaked in the gravy for 3- 4 hours.

                              

                                                           

                                         Chicken Salna / Chicken Salna with Parotta

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   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 30-35 minutes

   Serves ~ 4-5

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	2 (medium size)
Tomato	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	1 tbs
Red chilly powder/milagi podi	2 tsp
Green chilly/pachamilagai	4-5 slit lenghty
Turmeric powder	1/2 tsp
Garam Masala powder	1/4 tsp
Mint leaves/pudina(finely chopped)	3-4 tbs
Curry leaves/karivepillai	1-2 sprigs
Salt	1.5 tsp
Oil	3 -4 tbs
Coriander leaves(finely chopped)	2 tbs

   

 Roast and Grind to a fine paste

Cloves/lavangam	3-4
Cinnamon/pattai	2 inch
Black pepper/milagu	1 tsp
Fennel seeds/sombu	1tsp
Coconut(grated)	4-5 tbs
Poppy seeds/kaskasaa	1 tsp
Roasted gram dhal/pottukadalai	1 tsp

   

 For the tempering

Ingredient	Quantity
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch
Fennel seeds/sombu	1/2 tsp
Bay leaf	1-2

  

 Method 

• Wash and clean the chicken,cut into bite size pieces and keep it aside.
• In a pan heat a tsp of oil and roast the spics given to roast grind,except coconut.Once the spices roasted very well in the oil,add in the grated coconut and fry it for a minute.After cooling grind it to a fine paste along with the roasted gram dhal and water to a fine paste.Set it aside.

• In a  pan,heat the oil and do the tempering,with the given ingredients.Add in the chopped onion and curry leaves,green chillies.Saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Add in the chopped mint leaves and mix it well.

• Add in the tomato and cook it until mushy.Add  in the chicken and give it a mix till it changes the color.At this stage add the spice powders,salt and give it a mix.

• Once the spice powders coats the chicken well,add in the ground paste.Add around 2-2.5 cups of water to it.Add the chopped coriander leaves.Cover the pressure cooker or pan with the lid and cook it for 2-3 whistles in a medium flame.Once the pressure subsides remove  the lid and mix it well.

• Serve it warm with parotta.

• If you feel the gravy is too thin after pressure cooking,let it boil for 5 minutes in a medium flame without the lid. 
• If you are making it in a open pot,cook it covered with the lids for 12-15 minutes with frequent stirring.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89