Madurai Special Chicken Salna

Preparation Time: 25 min
Cooking Time: 30 min
Serves: 4

Ingredients:

1. Chicken - 500 gm
2. Onion - 2 big sized - finely chopped
3. Tomato - 3 big sized - finely chopped
4. Ginger garlic paste - 1 tbsp
5. Mustard seeds - 1 tsp
6. Bay leaf - 1
7. Curry leaf - 1 sprig
8. Green chili - 2
9. Turmeric powder - 1 pinch
10. Oil - 3 tbsp
11. Salt to taste

Roast and grind:

1. Raw rice - 1 tbsp
2. Milagu - 1 tsp
3. Red chili - 4
4. Jeera - ½ tbsp
5. Fenugreek seeds - 1 tsp
6. Cinnamon - ¼ inch
7. Cloves - 3
8. Coriander seeds - 1 tbsp
9. Fried gram - 1 tsp
10. Coconut - ¼ cup
11. Cashew nuts - 2
12. Curry leaf - 1 sprig
13. Star Anise - ¼ piece
    

Procedure:

   1.  Dry roast all the ingredients given in “Roast and grind” in a medium sized pan until it starts turning brown.

   2.  Allow it to cool and grind them into powder. Do not add water. This will be the masala powder.

   3.  Heat a large pan or pressure cooker with oil. Add mustard seeds and allow it to crackle. Then add bay leaf, curry leaf and roast for few seconds. Add chopped onion and ginger garlic paste. Saute for 2 min or until it turns golden brown.

   4.  To this add green chili, tomato, salt and saute for 2 min. Add the fresh clean chicken pieces and cook them until it turns white

   5.  Then add turmeric powder and the masala powder prepared in step 2. Mix well and add 1 cup of water. Adjust salt to taste.

   6.  If you are using pressure cooker, close the lid and allow it to cook for 3 whistles. If you are using a pan, close the lid and keep in medium flame for 20-25 min, or until chicken turns soft. Garnish with cilantro and serve with multilayered parotta.