Homemade Tamil Nadu Style Chicken Salna Recipe

To begin making the Tamil Nadu Style Chicken Salna method, we will first make the masala condiment toss together. To make the masala condiment mixHeat a small kadai with fat on medium flame, toss in fennel seeds, peppercorns, cinnamon stick, cloves and star anise and char them for 30 seconds.  toss in 1/2 cup of raw coconut and char them till they turn slightly brown.

This roasting process will take about 5-7 moments.

Turn off the flame and set aside to cool. Transfer the roasted masala into the mixer-jar and grind to a velvety paste by adding little aqua.In the same kadai, scalding up some fat on medium flame, toss in the chicken pieces, turmeric and table salt and saute till they turn golden brown, making sure you don't overcook the chicken. Take the chicken pieces out and empty out on an absorbent paper.  toss in curry leaves to the cooking vessel and allow it to crackle.

toss in in ginger, garlic and saute until for a couple of moments. toss in shallot and saute until they turn golden brown.Next toss in in the tomatoes and shower some table salt and scalding up until the tomatoes become soft and mushy.Once the tomatoes are done you can toss in the ground masala paste into the kadai along with all the masala condiment powders-garam masala, red chilli ground mix and turmeric ground mix. Give it a good agitate and scalding up until the raw smell of the masala condiment powders goes away.At this stage toss in the seared chicken pieces into the reduction and toss in about 1/2 cup of aqua, table salt to puckerish profile and low-boil forr 5-7 moments. You can adjust the consistency of the Chicken Salna and enjoy scalding.enjoy the Tamil Nadu Style Chicken Salna method along with Kerala Style whole wheat Parotta or neer dosa to enjoy your Sunday lunch.