6 Feb 2013

Chicken Saalna


Chicken Saalna


Ingredients :

Chicken Saalna

Chicken - 500 gm (chopped)
Onion - 2 no (chopped)
Large Tomato - 1 no (chopped)
Green Chili - 3 nos
Ginger & Garlic Paste -1 tsp
Red Chili Powder - 1 and 1/2 tsp
Cumin Seeds Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/2 tsp
Curry Leaves - 2 stks
Coriander Leaves - 2 tbsp (chopped)
Water - 3 cup
Oil - 2 tbsp
Salt to taste.

Spices :

Bay Leaves - 2 nos
Star Anise - 1 no
Cloves - 5 nos
Cinnamon stick - 2 nos (3" long)
Cardamom - 3 nos
Marati Moggu - 2 nos
Dried Black Stone Flower / Kalpasi - 1 tsp
Fennel Seeds - 1/2 tsp

To Grind into Paste :

Poppy Seeds - 1 tsp
Coconut - 1/4 Coconut

Method :

Chicken Saalna

  • First dry roast Poppy seeds until brown colour.
  • Then grind Coconut and Poppy Seeds into fine paste with required Water and keep aside.

Chicken Saalna

  • Now Heat Oil in a Pressure Cooker Pan, roast all spices.
  • Then add Onion and Curry Leaves, saute until light golden colour.
  • Then add Tomato and Green Chili, saute until tomato smash well.
  • Add Chicken pieces and saute until there should not be moisture.

Chicken Saalna

  • Now add Red Chili Powder, Cumin Seeds Powder, Turmeric Powder and Pepper Powder, saute until raw smell leaves.
  • Add ground Coconut Paste, Salt and Coriander Leaves, saute for few seconds.
  • Then add Water and Bring to boil.
  • Close the lid and cook for 1 whistle and 5mins in simmer. When all the steam has escaped, open Pressure Cooker, mix well and ready to serve.

Chicken Saalna

Serving Suggestion : Serve hot with Layered Parottas.

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