Tear a piece of parotta soaked in the chicken salna and put it in your mouth. The slightly watery gravy of salna will slowly trickle into the flaky parotta. When they meet, there is magic!
Prep Time10mins
Cook Time30mins
Total Time50mins
Course: Main Course, Main Dish
Cuisine: South Indian, Tamil Nadu
Servings: 6people
Ingredients
1kilogramchickensmall pieces
1/2teaspoonturmeric powder
salt
2tablespoonoil
For Masala
3largeonionsthinly sliced
2mediumtomatoes
6green chilliessliced lengthwise
1sprigcurry leaves
1inchgingerfinely chopped
4clovesgarlicfinely chopped
2teaspoonchilli powder
1teaspoongaram masala
1teaspoonturmeric powder
saltto taste
1tablespoonoil
For roasting and grinding
1/2cupgrated coconut
5cloves
1teaspooncumin seeds
1teaspoonfennel seeds
1star anise
1teaspoonblack peppercorns
1inchcinnamon
1teaspoonoil
1/4cupcoriander leaves (cilantro)chopped
Instructions
Add turmeric powder and salt to the chicken.
Combine well and keep aside to marinate.
Keep the whole spices for toasting ready.
Heat oil in a pan and toast the spices on a low flame.
Stir occasionally so that they don't burn.
Once they start releasing the spice aroma, add the grated coconut.
Toast further till the grated coconut turns golden brown.
Switch off and transfer to a plate to cool down.
Now heat some oil in a pressure cooker.
Add the marinated chicken and shallow fry on a medium flame.
Transfer the chicken to a bowl and keep it aside.
Now add the sliced onions to the same cooker.
Stir well and gently cook the onions.
In the meantime, transfer the toasted spices and grated coconut to a blender.
Grind to a paste adding a little water at a time.
Keep this ground paste aside.
Once the onions turn tender, add the finely chopped ginger and garlic.
Mix well and continue cooking for a minute.
Add the finely chopped tomatoes.
Add green chillies and curry leaves.
Add turmeric powder, chilli powder, and garam masala.
Combine and cook on a medium flame while stirring frequently.
Cook till the tomatoes start vanishing into the mix.
Add the fried chicken back into the cooker.
Mix well and cook for 5 minutes while stirring occasionally.
Add the ground coconut and spice mix.
Combine well and cook for another 10 minutes.
Add 1 1/2 cups of water.
Mix well and close the lid.
Pressure cook until 1 whistle* and switch off.
Wait for the pressure to be completely reduced before opening the lid.
You can see chicken cooked to perfection in the curry base.
Add some chopped coriander leaves.
Switch on and simmer for a few mins.
Serve hot with some delicious, flaky parotta.
Notes
* If you are cooking the traditional way with 'nati koli', you will have to cook for a longer time in the pressure cooker (3-4 whistles)