Chicken 🐓 Salna

Chicken Salna is one of the most famous and favorite side dish recipe for parotta of all time, I always wonder how the road side vendors and motels make this delicious chicken salna which makes us to crave for it . No matter how much we try at home the hotel salna still tastes unique.

Parotta with Salna is a comfort food for a lot of us Tamilians. Salna is nothing but a thin gravy usually made with meat stock. The crispy and fluffy parottas dunked in salna is what food dreams are made up of for a lot of us Tamilians. Usually in restaurants, its made with stock and a ground paste of cashew or peanuts or both. While the meat is used in thicker gravies and fried chicken etc..

The stock from the bones is used to make salna. The history states that the dish must have originated from Hyderabadi Mirchi ka Salan that is made with peanuts and chillies. But there is nothing common between the two except for the peanut paste used to thicken the gravy. Here is my version of Chicken Salna. It goes perfectly well with parotta/chapathi and Idly

Preparation time: 15 mins Cooking time :35 mins Total time : 50 mins
Author : Archana Arunkumar Serves : 3 person
Ingredients ( To grind ) :
  • Curry leaves – 10 to 12 leaves
  • Cinnamon stick – 2 ( 1 inch )
  • Fennel seeds – 1 tbsp
  • Cardamom – 2
  • Kalpaasi – 1 tsp
  • Small onion 🧅 – 4
  • Sesame seeds – 1 tsp
  • Cashew nut. – 5 to
Other ingredients:
  • Chicken 🐔 – 300 gms
  • Onion 🧅 – 2 medium
  • Bay leaf – 1
  • Curry leaf – 5
  • Ginger garlic paste – 2 tbsp
  • Turmeric powder – 1 tsp
  • Chili powder – 1.5 tbsp
  • Coriander powder – 1 tbsp
  • Salt. – 1.5 tbsp
Tomato paste :
  • Tomato 🍅 – 2 medium
  • coriander leaves – 1 hand ful
  • Green chili. – 2


  • Turmeric powder – 1 tsp
  • Salt. – 1 tbsp
  • Chili powder – 1.5 tbsp
  • Ginger garlic paste – 1.5 tbsp
  • Coriander powder – 1 tbsp
  • Curd. – 3 tbsp
Preparation :

Step 1 : Marination

Add all the spice powder in a bowl and mix them together now add the curd and ginger garlic paste mix them well. Now add chicken and coat them well with the chicken and leave over night or at least an hour

Step 2 : Roasting and grinding

In a small pan roast sesame seeds ,cashews, curry leaves,cinnamon stick,kalpaasi,fennel seeds, cardamom. Then add in small onions and sauté them until translucent . Chill them and grind them to a paste.

Step 3 :

In a heavy bottomed pan pour some oil and add bay leaf and curry leaves . once curry leaf crack add in the chopped onions and sauté them. Now once the onion is cooked add ginger garlic paste sauté them until the raw smell goes off.

Step 4 : Tomato paste

In a small jar add in the chopped tomato,coriander leaves,green chili and grind them to paste . Now add the marinated chicken give a stir and cover cook them for 5 mins then add in the tomato paste.

Step 5 :

Now mix them and close the lid and let them chicken get the flavor. After 5 mins add up our masala paste to it and stir them. Add in 1/ 2 cup of water and Finally,add the curry leaves and serve them.

Notes :
  • You can add in water for parotta salna . Or can leave it to the thickness without adding the water for Briyani salna
  • Adding up the curry leaves , fennel seeds and kalpaasi gives the flavor of salna
  • You can add coconut milk or coconut instead of cashew nuts
  • Should marinate the chicken for at least 3 hours.

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