Learn how to make restaurant-style Chicken Salna, the perfect side dish for Parotta and Biryani! This flavorful and aromatic curry is rich in spices and brings the perfect balance to your meal. Whether you're craving a comforting South Indian dish or looking to elevate your biryani and parotta, this Chicken Salna recipe is a must-try. With simple ingredients and easy-to-follow steps, you can recreate this delicious dish in your own kitchen. Enjoy a restaurant-quality meal at home and treat your taste buds to something special!

Ingredients: For the Chicken Marinade:

• 1/2 kg chicken (cut into pieces)
• 1 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1 tsp yogurt | curd
• 1 tbsp lemon juice
• Salt to taste

• 2 tbsp sesame oil
• 1 cinnamon, 1 bay leaf, 1 kalpasi
• 1 large onion, finely sliced
• 1 or 2 green chili, slit
• 1 sprig curry leaves
• 1 tsp ginger-garlic paste
• 1 tomatoes, chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder | Chicken Masala Powder (or add as needed)
• 2 tsp coriander powder
• 1 handful - Mint leaves
• 1 handful - Coriander leaves
• Salt to taste
• 1 1/2 cups water (adjust to desired consistency)

Marinate the Chicken:

• In a bowl, combine the chicken pieces with ginger-garlic paste, turmeric, red chili powder, salt, curd and lemon juice. Let it marinate for at least 20-30 minutes (you can marinate for longer if preferred).

Masala paste:

• In a blender, combine all the ingredients given in the list for grinding and grind it to a fine paste and set it aside.

Prepare the Salna (Gravy):

• Heat oil in a large pan over medium heat. Add the bay leaf, cinnamon stick, and Kalpasi. Sauté for a few seconds until fragrant.
• Add sliced onions along with the green chilies and curry leaves and sauté until the onions are golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
• Add chopped tomatoes along with chopped mint leaves and coriander leaves, Cook until the tomatoes soften and oil begins to separate from the masala.
• Add the marinated chicken pieces to the pan. Stir well and cook for about 5-6 minutes, allowing the chicken to release all the water content. Then add turmeric powder, red chili powder or chicken masala powder, coriander powder, and salt. Cook for 2 to 3 minutes.
• Add the coconut masala paste, (1 1/2 cup) water and enough salt, Mix well. Cover and Pressure cook for 2 to 3 whistles or until the chicken is tender and fully cooked.

Notes: Adjust the consistency of the gravy by adding more water if needed.
Serve: Serve the delicious chicken salna hot with freshly made Parotta or Biryani. Enjoy your flavorful and spicy Chicken Salna with Parotta or Biryani! This rich and aromatic side dish will elevate your meal to restaurant-quality at home.

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