Floral Separator

CHICKEN SALNA

WHISKAFFAIR'S

STEP 1

Heat peanut oil in a pan. Add cumin seeds, fennel seeds, coriander seeds, Kashmiri dry red chilies, bay leaf, black peppercorns, green cardamoms, and cinnamon stick and fry them for 4-5 seconds.

Step 2

Remove the pan from the heat and let the mixture cool down.

step 3

Add the cooled mixture to a blender along with ½ cup water and make a very smooth paste.

step 4

Ready paste.

step 5

Heat 2 tablespoon oil in a pressure cooker on medium-high heat.

step 6

Once the oil is hot, add onions and curry leaves and fry until onions turn translucent (4-5 minutes).

step 7

Add tomatoes and saute for 3-4 minutes.

step 8

Add Kashmiri red chili powder and turmeric powder and cook for another minute.

step 9

Now add bone-in skinless chicken (cut into 1-inch pieces) and cook for 2-3 minutes.

step 10

Add cilantro (coriander) and roughly chopped mint leaves along with the salna paste that we made earlier.

step 11

Add 2 cups of water and salt to taste and close the lid of the cooker.

step 12

Cook for 1 whistle on high heat. Reduce the heat to low and cook for 10 minutes. Open the lid and serve the salna hot.

CHICKEN SALNA IS READY!

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