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.
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Step 2
Remove the pan from the heat and let the mixture cool down.
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step 3
Add the cooled mixture to a blender along with ½ cup water and make a very smooth paste.
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step 4
Ready paste.
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step 5
Heat 2 tablespoon oil in a pressure cooker on medium-high heat.
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step 6
Once the oil is hot, add onions and curry leaves and fry until onions turn translucent (4-5 minutes).
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step 7
Add tomatoes and saute for 3-4 minutes.
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step 8
Add Kashmiri red chili powder and turmeric powder and cook for another minute.
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step 9
Now add bone-in skinless chicken (cut into 1-inch pieces) and cook for 2-3 minutes.
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step 10
Add cilantro (coriander) and roughly chopped mint leaves along with the salna paste that we made earlier.
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step 11
Add 2 cups of water and salt to taste and close the lid of the cooker.
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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.
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CHICKEN SALNA IS READY!
FULL RECIPE
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