Chicken salna recipe, Sidedish for parotta, Chicken salna for parotta
Chicken salna recipe, sidedish for parotta. A tasty and spicy tamil nadu style chicken curry that goes well with parottas. Chicken salna is a popular side dish for parotta. Chicken salna is quick and easy to make.
Who from South India has ever NOT tasted chicken salna? If you have not (which I doubt), then I would strongly suggest you to try this easy chicken salna. Several street side shops sell this chicken curry for parotta in buckets.
Chicken salna is also called as parotta salna and is one of the popular south indian chicken recipes.
I make chicken salna once in two weeks and have it along with parotta. Wow, it is such a drool-worthy combination.
My family love it and by practice I have made this as an easy chicken curry recipe. Our trips to chennai will be never be done without ceylone parotta combined with chicken salna. Like paratta, you can have chicken salna with dosa, idli, phulka and poori.
For those days when we don’t eat non-veg, I substitute chicken with potatoes and make potato salna.
If we have a party for 4+ adults, I will definitely add this chicken gravy recipe in my itenary. My guests just love this dish a lot. I have some friends who ask me lovingly to make this chicken salna for them when they visit us. It does not consume a lot of time and it is an easy chicken recipe once you find the right consistency.
Definitely, a dish that is very easy to make!
You might be interested in other chicken curry recipes similar to chicken salna recipe:
chicken kuzhambu | chicken curry
Chicken salna recipe, side dish for parotta, parotta salna recipe card:
Recipe reference. en samayal pakkam
How to make chicken salna for parotta:
1. Marinade chicken using turmeric powder, chilli powder, lemon juice, and salt for 30 minutes. In a pan, add 2 teaspoons of oil and fry onion, ginger, and garlic until onion becomes transparent.2. Then, add tomatoes and coconut and fry for 4-5 minutes. Let it cool down. Now, grind the fried onion-tomato masala along with “to grind” ingredients to a fine puree.3. Keep puree aside. Heat one tablespoon of oil in cooker and fry chicken for 2- 3 mins. Then add the ground mixture and salt. Stir well.4. Pressure cook for 2 whistles. One the pressure releases, stir well and garnish with coriander leaves.Now, chicken salna is ready. Serve chicken salna with hot rice, chappathi, idli, phulka, and parotta.