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Thursday, November 19, 2015

Chicken Salna

Preparation Time: 5 minutes 
Cook Time: 15 minutes 
Serves : 4


To sauté and blend:
Onion : 1 large sliced
Tomato: 2 large chopped 
Grated Coconut: 1 cup 
Green chilies: 2 slit
Curry leaves: 1 sprig
Turmeric: 1 tsp 
Cumin coriander powder: 1 tsp 
Red chili powder: 1 tbsp 
Cinnamon stick: 1"stick
Fennel seeds/saunf : 1 tsp 
Salt : 1 tsp 
Oil : 2 tbsp 

Chicken: 500 gms 
Onion : 1 small sliced
Turmeric: 1/2 tsp 
Green chili: 1 slit
Salt to taste 
Water : 1 cup
Oil : 1 tbsp 


Heat 2 tbsp of oil in a pan and add cinnamon stick and saunf. Sauté for 1 minute and add curry leaves, green chilies, turmeric, salt and onion. Sauté till the onions turn translucent. Add the spices and tomatos, cook till they turn mushy. Add coconut and fry for 2 minutes. Take this mixture into a plate and let it cool for 5 minutes.

Add oil to the same pan and add onion and green chili, sauté for 1 minute. Add salt and turmeric. Mix well, add chicken and sauté for 2 minutes. Add water and close lid. Cook on high heat until the chicken is completely cooked. 

In meanwhile, take the onion mixture and blend adding water as needed to a smooth paste.

Add the paste to the chicken and cook for 3-4 minutes. Turn off the stove. Garnish with coriander leaves.

Serve hot with Parotta, naan or pulav

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