Chicken Salna Recipe | Chicken Salna for Parotta & Biryani

• 3 tbsp Coconut Oil
• 1 large Onions (sliced thinly)
• 3 no Green Chillies (slit)
• 2 large Tomatoes (chopped finely)
• 1 tbsp Kashmiri Chilli Powder
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 2 tsp Salt
• 500 grams Chicken (bone-in)
• 2 tbsp Ginger Garlic Paste
• 3 tbsp Coriander Leaves (finely chopped)
• Water as needed

For Roasting & Grinding

• 1 tsp Coconut Oil
• 1 stick Cinnamon
• 1 tbsp Fennel Seeds
• 4 no Cardamom
• 2 no Cloves
• 1 cup Fresh Coconut - 1 cup grated (grated)
• 3 tbso Poppy Seeds (or use Cashews)

1. 1

   Heat 1 tsp of oil in a kadai. Add in all roasting ingredients and roast till light golden. Remove it to a blender and make it into a smooth puree. Set aside.

2. 2

   Heat 3 tbsp oil in a pressure cooker. Add in onions, chillies and saute till golden. Add in ginger garlic paste and cook for a min. Add in tomatoes and salt. Cook till it gets mushy. Add in spice powders and mix well. Add in chicken and mix well in the masala for 5 minutes. Add 1 cup of water. Cover and pressure cook for 2 whistle, simmer the flame and cook for 10 mins. Turn off the heat and let the steam go all by itself.

3. 3

   Open the cooker, add in coconut masala and mix well. Pour in more hot water to adjust the consistency of the gravy. Simmer on low for 10 to 15 mins till you see a thin layer of oil floating on top. Garnish with coriander leaves. Serve.