Chicken Salna is a tin, spicy and aromatic chicken curry from Tamil Nadu, a Southern state of India. This flavourful South Indian Curry features tender chicken cooked in a freshly ground coconut masala, creating a dish that is rich in flavour yet light in texture.
Popular in Tamil households and street-side eateries, parotta with salna is especially loved in Madurai, the food capital of Tamil Nadu. Parotta, an Indian flatbread, is traditionally served fresh and hot with this delicious curry.
This Chicken Salna recipe brings together the delicate flavours of fennel, pepper and cardamom with juicy chicken, creating a comforting and satisfying curry. Its thin consistency makes it an ideal chicken curry for parotta, while its aromatic spices and creamy coconut provide plenty of flavour.
South Indian Chicken Salna pairs beautifully with flaky parotta, biriyani, steamed rice, dosa or idli. One of the best things about chicken salna recipe is that it tastes even better the next day, making it a convenient choice for meal prepping or serving to guests.
Ingredients needed for Chicken Salna:
Chicken: Use bone-in, curry cut chicken pieces for best flavour.
Whole Spices: Coriander, fennel, black peppercorn, cinnamon, green cardamom, cloves, bay leaf, dried red chilies and stone flower provide the flavour of chicken salna.
Curry leaves: They add authentic South Indian flavour.
Poppy Seeds: Poppy seeds are optional, if unavailable substitute with 4-5 cashews.
Coconut: Fresh coconut is essential for the rich, creamy texture.
Onions: Shallots or red onions can be used.
Ginger-Garlic paste: Ginger-Garlic paste adds flavour to the dish.
Spice Powder: Turmeric powder, red chili powder and coriander powder add flavour and colour to the curry.
Tomato: Ripe, juicy tomatoes work best, tomato paste can be used.
Serving Suggestions:
Salna, a popular South Indian street-food-style gravy, is usually served with Malabar Parota, biriyani, appam or idiyappam.
Storage Tips:
Store Chicken Salna in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a pan or microwave until warm. If the gravy thickens after refrigeration, add a little while reheating to restore its desired consistency.
Ingredients:
For the Salna paste:
4 tbsp Oil
1 tbsp Coriander seeds
1 tbsp Fennel seeds
1 tbsp Black peppercorn
2 nos. Green Cardamom
1-inch Cinnamon stick
8-10 nos. Clove
1 no. Bay leaf
5-6 nos. Dried Red Chili
1 no. Stone flower
1 no. Green Chili
5 nos. Garlic clove
2 tbsp Poppy Seeds
1/2 cup Fresh Coconut, chopped
2 Sprigs of Curry Leaves
For the Chicken Curry:
1 kg Chicken, curry cut
2 tbsp Oil
1 tsp Fennel Seeds
2 nos. Bay leaf
2 nos. Green Cardamom
1-inch Cinnamon stick
5-6 nos. Clove
1 1/2 cups Onion, chopped
2 Sprigs of Curry Leaves
4 nos. Green Chili, slitted
2 tbsp Ginger-Garlic paste
1 tsp Turmeric powder
1 tsp Red Chili powder
1 tsp Coriander powder
1 cup Tomato, chopped
Salt to taste
1/2 cup Fresh Coriander, chopped
Preparation:
- Step 1: Heat 2 tbsp oil in a pan over medium-high heat. Then add coriander seeds, fennel seeds, black peppercorn, green Cardamom, cinnamon, cloves, bay leaf, dried red chili, stone flower, and fry them for 1-2 minutes. Add green chili and garlic cloves and fry them for 3-4 minutes. Add poppy seeds and fry for few more seconds. Remove the pan from heat and transfer them in a plate.
- Step 2: Heat 1 tbsp oil and add chopped coconut. Fry them for 2-3 minutes or until the coconut is browned. Stir frequently. Remove the pan from heat and transfer them in the same plate. Heat 1 tbsp oil and add curry leaves and fry for few seconds. Remove the pan from heat and transfer them in the same plate. Let the fried masalas cool to room temperature.
- Step 3: Add the cooled masalas to a blender with 1/2 cup of water and grind until you get a very smooth paste. Set aside the prepared salna masala paste.
- Step 4: Heat 2 tbsp oil in a wok over medium-high heat. Once the oil is hot add fennel seeds, green Cardamom, cinnamon, cloves and bay leaf, sauté for few seconds.
- Step 5: Add the chopped onion, curry leaves, slitted green chilies and a pinch of salt. Cook until onions turn translucent, stirring frequently.
- Step 6: Add ginger-garlic paste and sauté for 2-3 minutes. Add turmeric powder, red chili powder and coriander powder and cook for another minute.
- Step 7: Add the chopped tomato, a pinch of salt and water and cook for 5-6 minutes, until they soften.
- Step 8: Add chicken and cook for 6-7 minutes. Add the salna masala paste and cook for a minute.
- Step 9: Add water and salt to taste, mix well. Cover and cook on low heat for 20-25 minutes or until the chicken is cooked through. Add fresh coriander and stir to mix.
- Step 10: Serve hot with Malabar Parota, roti, rice or dosa. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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