chettinadMediumnon vegetariangluten freedairy freesoy free
Chettinad Chicken Salna
POPULARITY
0.0/5
TASTE SCORE
9/10
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
433
433
CALORIES · 1.5 CUPS
Protein32g · 30%
Carbs18g · 17%
Fat27g · 56%
Fiber7g
Sodium1019mg
Potassium817mg
Phosphorus666mg
INSTRUCTIONS
6 steps. 35 minutes total.
6 STEPS
- 1
Prepare the Chettinad masala paste
- a.In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, peppercorns, dry red chilies, cinnamon, cloves, cardamom, star anise, and kalpasi. Roast for 2-3 minutes until they become aromatic. Be careful not to burn them. Remove from heat and let them cool completely. In a blender, combine the roasted spices with grated coconut and pottukadalai. Add a little water and grind to a smooth, thick paste. Set aside.
- 2
Sauté the base aromatics
- a.Heat gingelly oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until they turn soft and translucent, about 5-6 minutes. Add ginger garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw smell disappears.
- 3
Cook the tomatoes and powdered spices
- a.Add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes. Stir in the turmeric powder and red chili powder. Cook for 1 minute until the oil starts to separate from the masala.
- 4
Sear the chicken and add the ground masala
- a.Add the chicken pieces to the pot. Sauté on high heat for 3-4 minutes until the chicken is lightly seared on all sides. Add the ground Chettinad masala paste and chopped mint leaves. Mix well to coat the chicken. Sauté for another 3-4 minutes until the paste is fragrant and well-cooked.
- 5
Simmer the salna until the chicken is cooked
- a.Pour in 4 cups of water and add salt. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through and its internal temperature reaches 165°F (74°C). The gravy should be thin, which is characteristic of a salna. If it's too thick, add a little more hot water.
- 6
Step 6
- a.Garnish with freshly chopped coriander leaves and serve hot with parotta, idiyappam, dosa, or plain rice.
PRO TIPS
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Using gingelly (sesame) oil gives an authentic Chettinad flavor, but you can use any neutral vegetable oil if you prefer.
- 2Roasting the spices on low heat is crucial to release their aroma without burning them, which would make the gravy bitter.
- 3For a richer flavor, you can marinate the chicken with a little salt, turmeric, and ginger-garlic paste for 30 minutes before cooking.
- 4Kalpasi (stone flower) is a key ingredient for the unique Chettinad aroma. Try not to skip it if you can find it at an Indian grocery store.
- 5Salna is meant to be a thin, flavorful gravy. Don't reduce it too much; it should be pourable.
- 6The spice level can be adjusted by increasing or decreasing the number of dry red chilies and peppercorns in the masala paste.
- 7Leftover salna tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 2 days.
RECIPE VARIATIONS
Adapt it for your goals.
vegetarian
Vegetarian
Replace chicken with 500g of mixed vegetables like potatoes, carrots, peas, and cauliflower. Add them after the tomatoes and cook until tender.
quickQuick
Use a store-bought Chettinad masala powder instead of grinding your own. Add 3-4 tablespoons of the powder along with the turmeric and chili powder.
high proteinHigh protein
For a different non-vegetarian option, substitute chicken with mutton pieces, but increase the simmering time to 40-50 minutes or pressure cook for 5-6 whistles.
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