Ingredients:
- ½ kg chicken, washed and cut into medium sized pieces
- 3 tbsp curds
- 1 tsp red chilli powder (adjust to suit your spice level)
- ¼ tsp turmeric pwd
- salt to taste
Make a paste:
-
6-7 cashewnuts
-
4-5 tbsps milk
-
Dry roast and make a fine powder:
-
1” cinnamon
-
10-12 curry leaves
-
3 cloves
Rest of the ingredients:
- 3-4 tbsps oil
- 2 big onions finely chopped
- 1 large tomato finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp coriander powder
- 3/4 tsp black pepper powder (adjust to suit your spice level)
- ¼ tsp cumin powder
- coriander leaves for garnish
Method :
- Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
- While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
- Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
- Heat 1 1/2 tbsps of oil in a cooking vessel.
Add the onions and saute till pink. Add ginger-garlic paste and saute
further for another 3-4 minutes on medium heat.
- Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
- Add the tomatoes and let it cook for 3-4
minutes. Combine well and cook till oil separates.Turn off heat. Cool
and grind the cooked masala. Keep aside this masala paste.
- Heat 1 1/2 tbsps oil in a cooking vessel and
add the marinated chicken and cook on high flame for 4-5 minutes,
reduce heat and cook covered for another 4-5 minutes.
- Add the ground masala paste, cashewnut paste
and ground powder of cinnamon, cloves and curry leaves and combine
well. (Add a cup of water for more gravy consistency). Cook till chicken
pieces are soft and you get the desired curry consistency. Adjust salt.
- Garnish with fresh coriander leaves.
Ingredients:
- 1 kg chicken with bones, cut into bite sized pieces
- 1 1/2 tbsps ginger garlic paste
- 1 1/2 tbsps red chilli pwd
- 1/2 tsp turmeric pwd
- juice of 3 lemons, heat for 3 mt and cool
- 1 1/2 – 2 tbsps salt (adjust)
- 4 tbsps oil
Dry roast and make a powder:
- 3 tbsps coriander seeds/dhaniyalu
- 1 tbsp cumin seeds/jeera
- 1 tbsp poppy seeds/khus-khus/ghasagasalu
- 1 1/2 tsps methi seeds/methulu/fenugreek seeds
- 6 cloves
- 2″ cinnamon stick
- 1 elaichi/cardamom
- 1 star anise
For tempering/poppu/tadka:
- pinch of methi seeds
- 30 fresh curry leaves
- 3-4 dry red chillis
- 15 cloves garlic, slightly crushed
- 3/4 cup oil
Method :
- Dry roast all the spices individually over
low heat and cool. Once cool, combine all the dry roasted ingredients
and grind to a fine pwd.
-
2 Heat 4 tbsps oil in a heavy bottomed vessel,
add chicken, ginger garlic paste, red chilli pwd and salt and cook on
high heat for 5 mts. Reduce heat to medium high and continue to cook
till the oil separates and there is hardly any water content. This
frying will take about 25 mts. This step is crucial to chicken pickle
making. Keep stirring in between.
- 3 Heat 3/4 cup oil in another heavy bottomed
vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic
and saute for a minute. Add the cooked chicken pieces along with any
left over gravy and oil. Combine well. Add the ground spice pwd and
combine well and cook on medium to high for 15-18 mts, stirring in
between.
-
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
- 4-5 chicken legs, make slits all over
- 1 tbsp ginger-garlic-green chilli paste
- 1/4 tsp red chilli powder
- 3/4 tsp black pepper pwd
- large pinch turmeric pwd
- 3/4 tbsp coriander powder
- large pinch cumin pwd
- pinch of garam masala pwd
- 1 tbsp hot and sweet tomato chilli sauce
- 2 1/2 tbsps hung yogurt
- 1 tbsp lemon juice
- salt to taste
- 2 tbsps oil
Method:
- Marinate chicken legs with all the above ingredients except oil.
Refrigerate and allow to marinate overnight or marinate for at least 3-4
hrs.
-
2 Heat oil in cooking vessel, add curry leaves
and chicken pieces along with the left over marinade if any. Cook on
high for 3 mts, reduce flame to medium, place lid and cook for 10 mts.
Reduce flame to low and cook for another 10 mts.
-
3 Remove lid and cook till the water
evaporates and roast on medium flame till well cooked. Serve warm with
onion slices and lemon wedges.
Ingredients
- Chicken - 1 kg, bite sized pieces, washed
- Curd - 1/2 cup, thick yogurt
- Turmeric powder - 1/2 tsp
- Lemon juice - 1 tbsp
- Salt to taste
- Jaggery - 2 tsps (or sugar)
- Curry leaves - 1 sprig
- Ghee - 6 tbsps
- Dry red chilies - 7 to 8, large (spicy variety)
- Dry red chilies - 3 (small variety)
- Black peppercorns - 7-8
- Cloves - 3
- Fenugreek seeds - pinch
- Coriander seeds - 1 1/2 tbsps
- Cumin seeds - 1/2 tsp
- Garlic flakes - 7-8
- Tamarind paste - 1 1/2 tbsps
Method
- Marinate chicken in curd, turmeric powder, lemon juice and
half a tsp of salt for a minimum of 2 to 3 hours or overnight in the
refrigerator.
- Dry roast the red chilies on low flame for 2 mts. Do not
burn them. Remove from fire and keep aside. In the same pan, add a tsp
of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves
and peppercorns on low flame for 3 minutes. Remove from fire and cool.
- Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.
- Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the
marinated pieces along with the marinade and cook for 20-22 mts or till
its three foiurth cooked.
- Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
- In the same vessel, add the remaining ghee, and add the
ground paste. Saute on low to medium flame for 8-9 mts to till the ghee
separates.
- Add the chicken pieces and mix well. Add the left over
liquid (while cooking chicken) and jaggery and cook on medium flame for 4
mts. Add salt to taste and mix.
- Reduce flame, place lid and cook till the chicken is cooked
and you have a thick coating of the masala to the chicken pieces. This
is not a curry, its a roast dish.
- Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.
- Garnish with curry leaves and serve with ghee rice, any flavored rice of your choice or white rice.
Tips
- If
you do not have the small variety of dry red chilies, use 10 large dry
red chilies. Those who can take the heat of the red chilies, can
increase it to 14-15.
Ingredients
- Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
- Oil for deep frying
- Yogurt - a little less than 1/2 cup (perugu/curd)
- Salt to taste
- Turmeric powder - 1/4 tsp
- Red chili powder - 1/2 tsp
- Coriander powder - 1/4 tsp
- For Marinade:
- Turmeric powder - large pinch
- Red Chili powder - 1 tsp
- Black pepper powder - 1/4 tsp
- Ginger garlic paste - 1 tsp
- Lemon juice - 1/2 tbsp
- Salt to taste
- To coat chicken that has been marinated:
- Egg - 1
- Cornflour - 1 1/2 tbsp
- Rice flour - 1/2 tbsp
- For Tempering/poppu/tadka:
- Cooking oil - 1/2 tbsp
- Curry leaves - 1 sprg
- Garlic - 2 cloves, minced (optional)
- Ginger - 1/2", minced
- Green chilies - 4-5, slit length wise
Method
- Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
- In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
- After marinating the chicken, add egg, cornflour, salt to
taste and rice flour to coat the chicken. Add a tbsp of water if
required.
- Heat oil for deep frying. Once the oil is hot, add a few
chicken pieces into the oil without crowding the vessel and cook on
medium flame. Once the chicken is almost cooked, increase flame and deep
fry the chicken pieces till golden brown.
- Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
- Heat a cooking vessel, add a tbsp of oil. Add garlic and
ginger and saute for a few seconds. Add curry leaves and green chilies.
Saute for a few secs. Add the deep fried chicken and toss well and cook
for 2 mts.
- Add the yogurt mixture and cook on low to medium flame,
mixing the contents well. Toss the chicken till the yogurt dries up and
the chicken absorbs the yogurt mix.
- Remove onto a serving plate. Garnish with coriander leaves.
Tips
- Garlic is optional ingredient.
- Yogurt/Curd is essential ingredient. It gives the chicken texture and flavor.
Ingredients
- Chicken - 1 kg, cut into bite sized pieces, washed and
drained
- Onion - 2 large, finely chopped
- Tomato - 1, medium, chopped (optional)
- Ginger garlic paste - 1 tbsp
- Red chili powder - 1 1/2 to 2 tsps (adjust)
- Curry leaves - 1 sprig
- Oil - 4 tbsps
- Salt to taste
- Fresh coriander leaves - for garnish
- Shallots - 5 (optional)
- Green chilies - 2 (optional)
- Fresh coconut - 1/4 cup
- Roasted chick peas - 2 tbsps (dalia/putnala pappu) OR
roasted peanuts OR cashew nuts - 6-7
- Roast for 3-4 mts on low flame:
- Cloves - 3
- Cinnamon stick - 1/2"
- Cardamom - 1
- Cumin seeds - 1 tsp
- Poppy seeds - 1/2 tsp
- Fennel seeds - 1 tsp
- Black pepper corns - 1 tsp
Method
- Grind the dry roasted ingredients along with the
shallots, green chilis, roasted chickpeas and fresh coconut to a fine
paste adding little water. Set aside.
- Heat oil in a heavy bottomed vessel, once hot, add the
chopped onions and curry leaves and saute for 7-8 mts or till they turn
lightly brown. Add ginger garlic paste and saute for 5 mts.
- Add the red chili powder and chicken pieces and mix.
Cook on high flame for 4 mts, mixing once in a while.
- Reduce flame, place lid and cook for 15 mts. Add
chopped tomatoes and cook with lid for 10 mts on medium flame, mixing once
in a while.
- Add the ground spice paste and mix well. Cook on medium
flame for 3 to 4 mts and add two cups of water and salt. Increase flame
and bring to a boil. Now reduce flame, place lid and simmer till the
chicken is done. Salna is a watery gravy dish so ensure there is enough
liquid. Add more water if required.
- Once the chicken is cooked, turn off flame. Remove to a
serving bowl and garnish with fresh coriander leaves.
- Serve with parotta, biryani, pulao, chapati, appam,
dosa or naan.
Tips
- If you do not have roasted chickpeas, use peanuts or
cashew nuts.
- Another version of the salna calls for roasting 2 tbsps
coriander seeds and 6-7 red chilis along with rest of the ingredients. In
that case, green chilis and red chili powder can be omitted.
- You can add cubed potatoes (2 medium sized potato) at
step 4.
- You can also roast fresh coconut along with other
spices.
Ingredients:
