Chicken Salna For Parotta – Tuticorin Style

Ingredients
- • Chicken – ¾ kg
- • Pearl Onions sambhar onions – ¼ kg or Big onions – 4 nos (medium size)
- • Tomato – 1 no medium size
- • Chili powder – 2 ½ tsp
- • Coriander powder – 1 tsp
- • Cumin powder – 2 tsp
- • Grated coconut – ½ cup
- • Cashew nuts – 6 nos
- • Fennel seeds / Perunjeergam – 1 ½ tsp
- • Ginger-garlic paste – 1 tbsp freshly grounded
- • Cloves – 5 nos
- • Cardamom – 4 nos
- • Cinnamon – 2 sticks 2 “inch
- • Star Anise – 4 nos
- • Curry leaves – two sprigs
- • Salt to taste
- • Gingelly / Sesame oil – 2 tbsp.
Instructions
- • Peel and roughly chop the onions and tomato. Keep it aside.
- • Clean and chop the chicken to medium pieces.
- • Take coconut, fennel seeds, cashew nuts, 3 cloves, 2 cardamom, 2 star anise, 1 cinnamon all together in a blender and grind it to a fine paste by adding water. Keep it aside.
- • Heat oil in a pressure-cooker, add in the leftover cloves, cardamom, cinnamon, star anise and curry leaves and wait until they crackle.
- • Add in the chopped onions and ginger-garlic paste, cook until the onions turn golden brown.
- • Add in the tomato and cook until it becomes mushy.
- • Pour in the ground coconut masala along with 2 tbsps of water (if the masala is runny no need of pouring water) and cook until the raw smell goes off or until it start turning golden brown.
- • Add in chili powder, coriander powder, turmeric powder, cumin powder and little salt and cook for few mins or until the raw smell goes off.
- • Add in the chicken pieces along with the required amount of salt and cook for few mins or until the chicken is little cooked.
- • Pour in 2 cups of water, let it boil and pressure-cook for 1 whistle.
- • Remove the lid when the pressure subsides and check for the consistency, if its runny keep in medium flame for few mins or until it reaches the curry consistency.
- Serve hot with parotta. Goes out well with parotta and dosa, but it’s perfect with PAROTTA.
Notes
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