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.