Parota Chicken Salna- Hotel style

Salna goes good with parota, which is a wonderful combination of taste which stays ever. Here we are going to see the recipe of salna in street style hotel. As marinating the chicken and cooking it before adding to salna will enhance the taste absorbed by chicken.

Preparation time: 40mins

Cook time: 30mins

Total time: 1hr 10mins

Serves: 2 servings

Cuisine: Indian

Type: Gravy

Author:  Nivi Marshal

Parota_Chicken_Salna

To marinate:

Chicken- ¼ kilo gram

Ginger- 1 inch piece

Garlic- 5 cloves

Curd - 3 tbsp (or) half lemon

Turmeric powder- ¼ tsp

Garam masala powder- 1 tsp

Green chilli- 1

Coriander powder- 1 tsp

Chilli powder- ½ tsp

Salt- ¼ tsp

To saute & grind:

Tomato (chopped)- 2

Onion (chopped)- 2

Red chilli- 3

Ginger (chopped)- 1 inch piece

Garlic (chopped)- 5 cloves

Coconut (grated)- ¼ cup

Garam masala powder- 1 tsp

Oil- 2 tbsp

To saute:

Mustard seed- ¼ tsp

Curry leaves- Few

Coriander leaves- Few

Oil- 2 tbsp

Tomato (chopped)- 1

Onion (chopped)- 1

Salt- As required

Water- as required

How to prepare Cicken Salna:

• Wash the chicken and keep it aside.
• Wash and peel the skin of 1 inch ginger piece, 5 garlic cloves, grind it along with 1 green chilli.
• Add this paste to chicken pieces, mix 3tbsp curd, ¼ tsp turmeric powder, 1 tsp garam masala powder, 1tsp coriander powder, ½ tsp chilli powder and ¼ tsp salt. Marinate the chicken for minimum 30mins.
• Whistle the chicken in pressure cooker with ¼ cup water  for 5 whistles.
• In a pan add oil sauté the onion till translucent, add tomato and cook till soft.
• Now add 3 red chilli, chopped 1 inch ginger, chopped 5 garlic cloves, 1tsp garam masala powder and sauté for a min.
• Finally add coconut and sauté for 2 mins.
• Allow them to cool and grind it into paste.
• Temper the mustard seed, curry leaves, coriander leaves in oil. Sauté the onion translucent, add tomato and sauté till soft.
• Now add the cooked chicken along with the grinded paste along add salt and water. Boil this for 15 mins in till oil separates. Salna should be watery so adjust the consistency.
• This can be served with parota, chapathi, dosa, idli etc.