Chicken salna is very thin consistency chicken flavoured gravy, taste is similar to yummy gravy found in road side eateries in southern parts of India especially in Tamil Nadu. This chicken salna is scrumptious and has a spicy power packed flavour. Leftover pieces after cutting chicken is used to flavour the recipe which gives the salna the awesome aroma. This serves as an excellent combination for parotta, Chappathi, string hoppers, hoppers, kuska and pulao. It’s generally served as a plain gravy without meat for any type of staple in the roadside eateries.
Ingredients:
Ground Masala
Coconut - 1 no’s
Cashew nut - 2 Tbsp
Poppyseeds - 1 Tbsp
For gravy:
Peanut oil - 50 ml
Cinnamon - 2 no’s
Cardamom - 3 no’s
Cloves - 5 no’s
Bay leaves - 2 no’s
Star aniseed - 2 no’s
Fennel seed - 2 tsp
Stone flour - 6 no’s
Onion - 2 no’s
Curry leaves - 2 sprigs
Ginger garlic paste - 2 1/2 Tbsp
Tomato - 2 no’s
Chilli powder - 1 Tbsp
Kulambu podi - 4 Tbsp https://youtu.be/svHUZBRQGm8
Salt - to taste
Chicken Winglets - 8 No’s
Kashmiri chilli powder - 1 1/2 tbsp
Pepper powder - 1/2 tbsp
Garam Masala powder - 2 tsp
*Ingredients & Measurements available at
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