Chicken Salna is prepared by cooking chicken with flavorful ingredients.The addition of green chillies and dried chillies makes it more hot and spicy.This gravy (Chicken Salna) tastes great with Parota and chapathi,you can also serve them with Idly,Dosa or Idiyappam.If you find it too spicy then reduce the amount of dried red chillies and also skip the green chillies completely.A perfect gravy for sunday breakfast ,do make them at home and have a nice day with your family.

PREPARATION TIME : 15 MINS

COOKING TIME : 15 MINS

SERVES : 4-5

INGREDIENTS

TO SAUTE AND GRIND

2 star anise

3 cloves

1 small cinnamon stick

3 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp fennel seeds

6-7 cloves garlic

2 inch ginger piece

1 onion (chopped)

1 tomato (chopped)

5 pieces of coconut(3 tbsp grated coconut)

1 tbsp oil

TO SAUTE AND COOK

1/2 tsp fennel seeds

1/4 tsp whole pepper

3 cloves garlic

1 inch ginger

8-10 shallots

1/2 kg chicken

1/2 tsp turmeric powder

2 tbsp oil

Few coriander leaves

Few mint leaves

Water as required

Salt to taste

METHOD

TO SAUTE AND GRIND

Heat oil in a pan add cumin seeds,coriander seeds,cloves,cinnamon,star anise,fennel seeds,dried red chilies and saute for a min.Then add garlic,ginger and saute for 2 mins in medium flame

Now add onions,tomatoes and suate for 5 mins,then add the coconut pieces and saute for 3 mins.

Cool the mixture,grind it to smooth paste with water and keep it aside.You need to add this to chicken while pressure cooking.

TO SAUTE AND COOK

Heat oil in a pan add pepper,fennel seeds and saute for a minute.Then add green chilly,garlic,ginger,shallots and saute for 2 mins in medium flame.

Now add the chicken pieces and saute for 3 mins.

Add the ground mixture,1 & 1/2 cups water,turmeric powder and salt.Bring it to boil.

Pressure cook for 3 whistles.Open the lid when the pressure is released and cook the gravy for 5 mins in low flame or until oil separates.

Hot,spicy Chicken salna is ready to serve now.