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Wednesday, August 17, 2016

Chicken Salna


Ingredients:-
  • Chicken - 1 lb or 1/2 kg
  • Onion , sliced - 1 big
  • Tomato - 1
  • Green chillies - 3 nos
  • Curry leaves - 2 springs
  • Turmeric powder - 2 tbsp
  • Bay leaves - 1
  • Star annise - 1
  • Oil - 2 tbsp
  • Salt as needed

To paste:-
  • Ginger - 1 inch
  • Garlic pods - 5 nos
  • Poppy seeds/Khus Khus - 1 tbsp
  • Coconut, shredded - 3 tbsp
To masala powder:-
  • Cashew nuts broken  – 4
  • Cinnamon stick medium -1
  • Bay leaf – 1
  • Fennel seeds – 1/2 teaspoon
  • Clove – 1
  • Star clove – 1/2
  • Pepper corn - 1/2 tbsp
  • Cardamom – 1
  • Cumin seeds - 1 tbsp
  • Fennel seeds - 1/2 tbsp


Preparation:-
  • Clean and wash the chicken. Marinade it with turmeric powder and salt with 15 to 20 minutes. Set aside.

  • First add the ingredients listed under 'To paste' to a blender and grind it with little water to a smooth paste. Set aside. 
  • Then add the  ingredients listed under 'To masala powder' to a blender and grind it  to a fine powder. Set aside.
  • Heat oil in a pressure cooker, add bay leaves, star annise, green chillies and curry leaves and let it crackle.
  • Then add onion, tomatoes and fry for  2-3 mins until tomatoes raw smell leaves.  
  • Then add chicken pieces, saute for 5 mins. 
  • Now add red chilli powder, coriander powder and Grounded masala powder. Saute well.
  • Add grounded coconut ginger garlic paste and salt.  Once it comes to a boil, add water. 
  • Check salt and pressure cook for 4 whistles or until chicken is cooked soft.
  • Turn on the heat and serve it with Parotta, Briyani, Dosai and Idly.







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