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Components for the Chicken Salna Recipe:

– Chicken, curry cut pieces with bones-500 gms

For the Masala Paste:
– Cumin seeds-1 tsp
– Fennel seeds (saunf) -1 tsp
– Black Peppercorns-1 tsp
– Poppy Seeds-1 tsp
– Cloves-2
– Cinnamon- I huge piece
– Green Cardamom-2
– Star Anise-1
– Mace- 1 flower
– Cashew nuts -5 -6.
– Coconut (skin removed)- 1 cup (around 50 gms).

For the grated Shallot-Chilli mix:.
– Shallots- 10-12 shallots (around 100 gms overall).
– Green chillies-2.

Spice Powders:.
– Turmeric powder-1/ 2 tsp.
– Red Chilli Powder-1 tsp.
– Coriander powder- 2 tsp.

Other Active ingredients:.
– Chopped Onion – 1 large (100 gms).
– Ginger garlic paste-2 tsp.
– Sliced tomatoes -2 little (120 gms).
– Curry leaves-15-20 nos.
– Mint leaves- 10-15 nos.
– Salt- 1 tsp (+ a pinch later).
– Coriander leaves, great chopped- 2 tbsp.
– Oil-4-5 tbsp.

Preparation:.

– For making the masala paste, add all the products aside from the coconut pieces and coarse grind it to a powder. Now add the coconut pieces and coarse grind it. Now include water and after that grind it to a paste.
– To make the shallot/chilli grated mix, either crush it approximately in a mortar pestle or approximately squash it in the mill.
– Likewise great chop one onion and likewise the tomato.

Process:.

– Heat oil in a pressure cooker and add the stone flower. Give a stir and add the shallot-chilli mix. Provide a stir and fry on medium heat for around 2-3 minutes. Now include the great sliced onions and fry on medium heat for another 4-5 minutes till light brown.
– Now include the ginger garlic paste and fry on low heat for around 2-3 mins.
– Now include the chopped tomatoes, curry leaves and mint leaves. Mix and cook on low heat for around 2 mins.
– Add all the spice powders and salt.
– Mix and cook for around 2-3 minutes till soft.
– Now add the chicken pieces, mix and cook on high to medium heat for around 3-4 mins till the chicken is browned.
– Now include the paste and mix and prepare on medium heat for another 3-4 minutes.
– Include 300-400 ml water, add a pinch of salt and pressure cook for 2 whistles.
– Enable the pressure to launch by itself.
– Open the cover and garnish with carefully sliced coriander leaves.
– Simmer and serve with ideally Malabar Parotta for the best taste.

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