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Learn how to make Chicken Salna with our Chef Prateek Dhawan.

Introduction
Crispy fluffy parottas dunked in Chicken Salna is a comfort meal for a lot of Tamilians. Salna is nothing but a thin gravy usually made with meat stock. Usually, in restaurants, it is made with stock and a ground paste of cashew or peanuts or both. While the meat is used in thicker gravies and fried chicken etc., the stock from the bones is used to make salna. It goes perfectly well with Parottas, Dosai and idli. Try out this amazing street-style chicken curry recipe & let us know how you like it in the comments below.

Preparation of Curry Paste
2 tbsp Oil
2 tsp Fennel Seeds
1 tbsp Coriander Seeds
1/2 tsp Black Peppercorns
4 Dry Red Chillies
2 Bay Leaves
2 Green Cardamoms
1-inch Cinnamon Stick
3-4 Cloves
8-10 Curry Leaves
4 Garlic Cloves
1-inch Ginger Slices
2 Green Chillies (chopped)
1/2 cup Grated Coconut
1 tbsp Poppy Seeds

Preparation of the Curry
2 tbsp Oil
1 tsp Fennel Seeds
1 Bay Leaf
1-inch Cinnamon Stick
2 Green Cardamoms
3-4 Cloves
2 Onions (chopped)
1 tbsp Ginger-Garlic Paste
2 Tomatoes (chopped)
Water (as required)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander Seeds Powder
Salt (as required)
Water (as required)
600 gms Chicken (curry cut)
Water (as required)
Coriander Leaves (chopped)