Chicken Salna

Ingredients - 1:

Boneless Chicken - 1 Lb

Onions - 2 (Medium - Chopped)

Tomatoes - 1 (Large - Chopped)

Curry Leaves - Few Stalks

Coriander Leaves - Few Stalks

Bay Leaf - 1

Cinnamon Sticks - 2

Cloves - 2

Cardamom - 2

Cumin Seeds/Jeera - 1/4 tsp.

Fennel Seeds/Sombu - 1/4 tsp.

Red Chilli Powder - 3 tsp.

Coriander Powder - 4 tsp.

Turmeric Powder - 1/4 tsp.

Salt - To Taste

Oil - 4 tbsp.

Lemon Juice - 2 tsp.

Water - 1 Cup

Ingredients - 2 :

Ginger-garlic Paste - 2 tsp.

Whole Black Peppercorns - 2 tsp.

Cumin Seeds/Jeera - 1 tsp.

Dhania/Coriander Seeds - 3 tsp.

Green Chillies - 2

Grated Coconut - 1/4 Cup

Method:

Blend all the ingredients from the list 2 into a fine paste and keep it aside.

Wash and cut the boneless chicken into bite size pieces.

In a bowl,add 1/2 tsp. of salt and 2 tsp. of lemon juice and mix it well.

Pour the above marinade over the chicken pieces and mix everything

well.Let it rest for 30 mins to an hour.

Heat a pan with some oil and season with bay leaf,cloves,cinnamon

sticks,cardamom,cumin seeds/jeera and fennel seeds/sombu and fry

till it releases a nice aroma.

Then add chopped onions and saute till they are transculent.

Now add the ground masala paste and saute till it blends well

with the onion and the mixture turns slightly brown.

Add the marinated chicken,chopped tomatoes,turmeric powder,

red chilli powder,dhania/coriander powder and salt to taste and

stir it well.

Add enough water and bring it to a boil.Then simmer until the oil

separates from the gravy.

Remove from the heat and garnish with some fresh curry leaves

and coriander leaves.

Serve it hot with paratha,biryani,idli and dosa.