Chicken Salna

🛒 Ingredients

• Chicken (boneless, skinless) 90 g · 148 kcal
• Onions 50 g · 20 kcal
• Tomatoes 50 g · 9 kcal
• Ginger-Garlic Paste 10 g · 11 kcal
• Grated Coconut 15 g · 53 kcal
• Green Chillies 3 g · 1 kcal
• Curry Leaves 1 g · 1 kcal
• Fennel Seeds 1 g · 3 kcal
• Cumin Seeds 1 g · 4 kcal
• Coriander Powder 3 g · 9 kcal
• Chili Powder 2 g · 5 kcal
• Turmeric Powder 1 g · 2 kcal
• Cinnamon Stick 1 g · 1 kcal
• Cardamom Pods 1 g · 2 kcal
• Cloves 1 g · 1 kcal
• Star Anise 1 g · 2 kcal
• Vegetable Oil 10 g · 90 kcal
• Water 111 g · 0 kcal

👨‍🍳 Instructions

1. Marinate chicken pieces with turmeric powder, chili powder, and a pinch of salt; set aside for at least 15 minutes.
2. For the salna paste, blend grated coconut, green chillies, ginger-garlic paste, fennel seeds, cumin seeds, coriander powder, chili powder, and a little water until smooth.
3. Heat oil in a large pot or pressure cooker. Add cinnamon stick, cardamom pods, cloves, and star anise; sauté briefly until fragrant.
4. Add sliced onions and curry leaves; cook until onions turn golden brown. Then add chopped tomatoes and cook until they soften and the oil separates.
5. Stir in the marinated chicken and cook for 5-7 minutes until it changes color.
6. Add the prepared salna paste and a little water; mix well and cook for 5 minutes, allowing the flavors to meld.
7. Pour in the remaining water, add salt to taste, and bring to a simmer. Cover and cook until the chicken is tender, either on low heat for 20-25 minutes or for 2-3 whistles in a pressure cooker.
8. Garnish with fresh coriander leaves before serving hot.