Chicken salna
chicken curry made with freshly prepared masala
Pin Recipe
Ingredients
to roast and grind- spices
- 1 tbsp oil
- 1/2 inch cinnamon
- 2 nos cloves
- 1/2 tsp cumin seeds
- 1 piece stone slower
- 1/2 tsp fennel seeds
- 1/2 tsp khus khus
- 3 tbsp coriander seeds
- 7-8 nos red chillies
to roast and grind- also these
- 1/2 inch ginger
- 8-9 cloves garlic
- 5 nos small onions
- 1 cup grated coconut
- 1 sprig curry leaves
- few mint leaves
To make the masala
- 2 tbsp oil
- 1 no bay leaf
- 1 large onion - roughly chopped
- 1 no green chilli - slit
- 1 large tomatoes - chopped
- 1/2 kg chicken
- salt to taste
- 1 sprig curry leaves
- 1/4 tsp turmeric powder
Instructions
- Heat oil in a pan and add all the spices listed under roast and grind and saute it for a minute
- add garlic small onions snd fry for a minute.
- Add grated coconut Curry leaves and cook until Curry leaves shrink and coconuts are slightly brown.
- cool and grind it to a fine paste
- In a cooker, add two tablespoon of oil to this add Bay leaf and roughly chopped onions.
- Fry until onions turn slightly pink and add green chili to it fry again until onions slightly brown.
- Add roughly chopped tomatoes and cook the tomatoes until it turns mushy.
- Now add chicken pieces along with salt and fry it on a high heat for 5 minutes.
- add the prepared masala along with water as required and mix everything together.
- Adjust salt if required and lastly add Curry leaves. Close the cooker and pressure cook for 4 whistles. Open when the pressure settles and you can see the chicken Curry is ready serve it hot with idlis dosas or parotta