Chicken Salna with Parotta

For  the day 3 of combo recipes theme In BM#89 is chicken salna with parotta. Chicken salna is a quiet popular road side dish in southern parts of Tamilnadu. Mostly served with parotta,some places along with idly too.

Originally for day 3, I planned to share the evergreen poori and potato masala.I made it couple of weeks ago and took the picture.But unfortunately I lost the pictures while transferring to my laptop and not able to retrieve a single picture.So had to make a different combo to share as I ran out of potatoes.

Coming to the recipe,its a slightly thinner version  as it needs to be soaked in the parotta.Its a quick and easy method as it is made in pressure cooker.Chicken with the bones are used for this recipe to get a nice flavor and taste.Also the taste will be enhanced if the chicken soaked in the gravy for 3- 4 hours.

                                         Chicken Salna / Chicken Salna with Parotta

   Basic Information
   Preparation time ~ 20 minutes
   Cooking time ~ 30-35 minutes
   Serves ~ 4-5


Chicken( with bone or boneless)
2 lbs
Onion(finely chopped)
2 (medium size)
1 medium size
Ginger&Garlic Paste
2 tbs
Coriander powder/dhaniya podi
1 tbs
Red chilly powder/milagi podi
2 tsp
Green chilly/pachamilagai
4-5 slit lenghty
Turmeric powder
1/2 tsp
Garam Masala powder
1/4 tsp
Mint leaves/pudina(finely chopped)
3-4 tbs
Curry leaves/karivepillai
1-2 sprigs
1.5 tsp
3 -4 tbs
Coriander leaves(finely chopped)
2 tbs

 Roast and Grind to a fine paste

2 inch
Black pepper/milagu
1 tsp
Fennel seeds/sombu
4-5 tbs
Poppy seeds/kaskasaa
1 tsp
Roasted gram dhal/pottukadalai
1 tsp

 For the tempering

1/2 inch
Fennel seeds/sombu
1/2 tsp
Bay leaf

  • Wash and clean the chicken,cut into bite size pieces and keep it aside.
  • In a pan heat a tsp of oil and roast the spics given to roast grind,except coconut.Once the spices roasted very well in the oil,add in the grated coconut and fry it for a minute.After cooling grind it to a fine paste along with the roasted gram dhal and water to a fine paste.Set it aside.
  • In a  pan,heat the oil and do the tempering,with the given ingredients.Add in the chopped onion and curry leaves,green chillies.Saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Add in the chopped mint leaves and mix it well.
  • Add in the tomato and cook it until mushy.Add  in the chicken and give it a mix till it changes the color.At this stage add the spice powders,salt and give it a mix.
  • Once the spice powders coats the chicken well,add in the ground paste.Add around 2-2.5 cups of water to it.Add the chopped coriander leaves.Cover the pressure cooker or pan with the lid and cook it for 2-3 whistles in a medium flame.Once the pressure subsides remove  the lid and mix it well.
  • Serve it warm with parotta.

  • If you feel the gravy is too thin after pressure cooking,let it boil for 5 minutes in a medium flame without the lid. 
  • If you are making it in a open pot,cook it covered with the lids for 12-15 minutes with frequent stirring.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89


Oh that’s sad Nalini ! Loosing pictures makes you really sad , never mind we will wait for your potatoe combo .
The pic here are very nice and the combo sounds like a perfect treat for the chicken lovers.

Awesome Nalini, the combo as I have heard of it and the pictures, stunning looking parotta and the salna is nicely done. Sad you lost yoru pictures, I am sure you will come up with even better, if thats possible, pictures of that combo..:)

I understand losing pictures can be super frustrating. But these things happen and we just have to move on and hope for better pictures next time. This combo sounds like a chicken lover's paradise.

Thats seriously very frustrating. I know how it will be difficult to lose pictures like this. Dont worry, do come up with much better pictures next time Nalini. Btw parotta and salna looks absolutely terrific, my mouth is just watering here.

I am just eyeing that parotta and it looks so delicious with that salna.

Road side food/Street food is always close to the heart and one can't resist eating it. I'm sure the same must be the condition with this salna..a real treat to non veg lovers.
It's sad that lost your pics but you came out with a better option

Parotta salna is an amazing combination and looking at your beautiful pictures I am drooling here Nalaini..

Losing pictures is not nice but then we got a different combo meal from you. So will eagerly wait for the evergreen puri and potato masala. Soaking the whole parotha in the curry is new to me.

This is interesting and a good one pot chicken dish

this recipe name is new to me - definitely one I must try

I love salna with parotta and it is so hard to get a good tasting salna. I am really looking forward to making this combo soon in a vegetarian version.

It's too bad about losing pictures...but these pictures also look fabulous! This is such a classic dish! Wonderful

Wow.. love this recipe.. wanna take some photography tips aslo... amazing dish and amazing capture.

Just tried this recipe -- Found it on Pinterest! I was intimidated by the amount of steps at first, but it turned out lovely! Followed it as closely as I could, even used bone-in chicken pieces. Added a little less water, and served with green onion parotta. It was fantastic! Thank you so much for sharing.

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