Tamil Nadu Style Chicken Salna Recipe
Tamil Nadu Style Chicken Salna Recipe is a chicken curry recipe essentially from the region of Tamil Nadu as the name suggests. Tender pieces of chicken cooked in a coconut, fennel seed masala giving it a unique taste.
Tamil Nadu Style Chicken Salna Recipe is an all-time favorite chicken curry that is usually had with flaky parotta by the side. The curry is slowly cooked with ground spice masala and then cooked along with chicken pieces. The longer you let the curry cook with chicken the more flavor it will develop. The curry will eventually develop a bright red color which is very tasty and delicious to have it for your Sunday lunch.
If you are looking for more Chicken Curry here are some :
- 500 grams Chicken , boneless or with bone
- 2 Onion , chopped
- 2 Tomatoes , chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 1 sprig Curry leaves
- 1 tablespoon Garam masala powder
- 2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Sunflower Oil To make the spice mix
- 2 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Whole Black Peppercorns
- 1 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 1 Star anise
- 1/4 cup Fresh coconut
How to make Tamil Nadu Style Chicken Salna Recipe
To begin making the Tamil Nadu Style Chicken Salna Recipe, we will first make the spice mix.
Heat a small kadai with oil on medium flame, add fennel seeds, peppercorns, cinnamon stick, cloves and star anise and roast them for 30 seconds.
Add 1/2 cup of fresh coconut and roast them till they turn slightly brown. This roasting process will take about 5-7 minutes. Turn off the flame and set aside to cool.
Transfer the roasted masala into the mixer-jar and grind to a smooth paste by adding little water.
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.
Take the chicken pieces out and drain on an absorbent paper. Add curry leaves to the pan and allow it to crackle. Add in ginger, garlic and saute until for a couple of minutes.
Add onion and saute until they turn golden brown.
Next add in the tomatoes and sprinkle some salt and cook until the tomatoes become soft and mushy.
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.
Give it a good stir and cook until the raw smell of the spice powders goes away.
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.
You can adjust the consistency of the Chicken Salna and serve hot.