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Tuesday, 25 October 2011

Chicken Chalna

Chicken Chalna is best Sidedish for Biryani, Parotta, Idli and Dosa. This is an fail-safe recipe, appreciation and compliments from your family is for sure.


Chicken pieces with bone- 500 gms( 1 pound)
Onion large( chopped)-2
Tomato large( chopped)-2
Curry leaves- few
Coriander leaves- few
Ginger and Garlic paste- 2 tbsp
Red chilli powder- 1 tsp
Coriander/ Daniya powder- 2 tbsp
Turmeric powder- 1/2 tsp
Salt to taste
Cinnamon- 1" piece
Cloves- 6
Green cardamom- 4
Oil-3 tbsp
Ghee- 1 tbsp

Masala paste( grind the below ingredients to smooth paste)
Roasted cumin seeds- 2 tsp
Roasted black pepper corns- 2 tsp
Roasted fennel/ sombu seeds- 2 tsp
Grated fresh coconut- 1/4 cup

Chicken Chalna
Clean and wash the chicken pieces.
In a pressure pan add chicken pieces, onions, curry leaves, tomatoes, ginger and garlic paste, red chilli powder, coriander powder, turmeric powder and 3 cups of water. Cover the pan with lid and pressure cook the chicken for 5 mins on medium heat or for 1 whistle on high heat.
Once the chicken is cooked, uncover the pan and add the ground coconut masala paste and required salt to the chicken gravy.
Bring back the pan to the heat and cook the chicken gravy on medium heat for 5 mins.
In another sauce pan heat oil+ghee, when oil is hot add the cinnamon, cloves and cardamom and fry till the aroma of whole spices rise. 
Add this tempering to the Chicken Chalna and mix well.
Garnish the Chicken Chalna with chopped coriander leaves and serve hot with Biryani, Parotta, Idli and Dosa.

( Note: Chicken Salna gravy has to be little thin and not too thick.)



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