Tamil Nadu Style Chicken Salna Recipe

Embark on a culinary journey to the vibrant region of Tamil Nadu with this delectable Chicken Salna, a dish that embodies the rich flavors and aromas of South Indian cuisine. This recipe features tender chicken simmered in a fragrant coconut-spiced gravy, perfect for pairing with Kerala-style whole wheat parotta or neer dosa. Let’s dive into this mouthwatering creation, which will surely become a cherished part of your lunch repertoire.

Ingredients

Nutritional Information (per serving)

Preparation Steps

To create your own Tamil Nadu Style Chicken Salna, follow these detailed steps that ensure every flavor shines through, making your dish not just a meal but an experience.

1. Prepare the Spice Mix: Start by heating a small kadai (pan) over medium flame and adding a drizzle of sunflower oil. Once the oil is hot, introduce the fennel seeds, black peppercorns, cinnamon stick, cloves, and star anise. Roast these spices for about 30 seconds until they release their aromatic fragrances.

2. Incorporate Coconut: Next, add 1/2 cup of grated fresh coconut to the pan. Continue to roast the coconut alongside the spices for approximately 5-7 minutes, or until the coconut turns a light golden brown. This step is crucial as it adds depth and richness to the dish. Once done, turn off the flame and allow the mixture to cool slightly.

3. Blend the Masala: Transfer the roasted coconut-spice mixture into a mixer jar. Add a little water as needed and blend until you achieve a smooth paste. Set this aside for later use.

4. Sauté the Chicken: In the same kadai, pour in a little more oil and heat it over medium flame. Add the chicken pieces along with turmeric powder and salt. Sauté the chicken until it turns golden brown, being careful not to overcook it. Once browned, remove the chicken from the pan and place it on absorbent paper to drain excess oil.

5. Build the Gravy: In the now-empty kadai, add the curry leaves and let them crackle, which will infuse the oil with their flavor. Follow this by adding chopped ginger and garlic; sauté for a couple of minutes until fragrant. Then, add the chopped onions and continue to sauté until they turn a lovely golden brown.

6. Tomato Time: Incorporate the chopped tomatoes into the pan, sprinkle some salt, and cook until the tomatoes soften and become mushy. This process will help create a rich base for your gravy.

7. Add the Spice Paste: Once the tomatoes are cooked, introduce the ground masala paste into the mixture. Sprinkle in the garam masala, red chili powder, and an additional pinch of turmeric powder. Stir everything together and allow it to cook for a few minutes until the raw smell of the spices dissipates.

8. Combine Chicken and Gravy: Now, return the seared chicken pieces to the kadai. Add approximately 1/2 cup of water, adjusting the quantity based on your preferred gravy consistency. Taste and adjust the salt as needed. Let the chicken simmer in the gravy for about 5-7 minutes, allowing it to absorb all those fantastic flavors.

9. Final Touches: After simmering, you can adjust the consistency of the Chicken Salna by adding more water if necessary. Once it reaches your desired thickness, remove it from the heat.

10. Serving Suggestions: Serve your Tamil Nadu Style Chicken Salna hot, accompanied by Kerala-style whole wheat parotta or soft neer dosa. This pairing will enhance your dining experience, making for a fulfilling and flavorful Sunday lunch.

Enjoy your homemade Tamil Nadu Style Chicken Salna, and let the aromatic spices transport you to the heart of South India!