Chicken Chalna Recipe | Hotel Style Chicken Chalna Recipe | Chicken Chalna For Parotta

I thought, after sharing my pain with my friends and readers, I will feel bit better but it didn't helped me. I only felt so down and weak, not able to do any thing. Past two days went simply sitting and crying, today somehow pushed myself and started writing this post. Coming to the recipe, Chicken Chalna or Chicken Salna is a spicy south Indian Style Chicken Gravy that is served with Parotta or Idli /Dosa or even with Biryani. This Chicken Chalna recipe is my Mom's recipe and she got this recipe from a Parotta Master who lived as our neighbor in my Home Town. He just gave the hint of the recipe and she recreated it perfectly. This Chalna is tend to be darker in color which we couldn't with natural spices. I think they may use some artificial color to get that deep greenish brown colored gravy. Other wise the taste was similar to the hotel chalna. Instead of Chicken, You can even use vegetables to make vegetable chalna. Now off to the recipe...

Chicken Chalna Recipe

Prep Time : 15 Minutes : Cook Time : 20 Minutes

Recipe Category : Side Dish | Recipe Cuisine : South Indian

Serves 6-7

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Ingredients
To Dry Roast & Grind

1. Dry Red Chilli   4-5 no.
2. Coriander Seeds   1 tbsp
3. Cumin Seeds   1/2 tsp
4. Black Pepper Corns   2 tsp
5. Clove    6 no.
6. Cinnamon   2" stick

To Saute & Grind

1. Oil   2 tsp
2. Fennel seeds   1 tsp
3. Poppy Seeds   1/2 tsp
4. Whole Cashew Nut    4 or 5 no.
5. Onion   1 big
6. Ginger     1' piece (peeled, roughly chopped)
7. Garlic   5 fat clove(peeled and chopped)
8. Green chilli   3 or 4 no.
9. Tomato  1 small(chopped)
10. Mint   4 or 5 leaves
11. Cilantro   2 stems(chopped)

While Grinding the above sauteed ingredients add handful of fresh mint and cilantro and grind it to a smooth paste.
For Gravy

1. Oil  1/2 tbsp
2. Cardamom  2 or 3 no.
3. Bay leaf   2 no.
4. Chicken   1 and 1/2 lb
5. Turmeric Powder   1/4 tsp
6. Chicken Masala Powder    1 tsp
7. Salt   to taste
8. Few Mint & Cilantro finely chopped
9. Coconut Paste    1/2 cup

Method
First heat a pan and dry roast all the spices under the heading "To Dry Roast & Grind" in medium heat and then allow to cool for a while and grind it to a fine powder and keep aside.

Clean Chicken pieces and marinate with turmeric powder and keep aside.
Then heat oil in a kadai, when it is hot add fennel seeds, poppy seeds and allow to splutter, then add onion, ginger, garlic, cashew nut,few mint leaves and saute for a minute or two.

After that add chopped tomato and stir fry a minute and lastly add some cilantro stir well and switch off the stove.
Allow this mixture to cool for a while, then grind it along with some fresh mint and cilantro(this is to get the gravy dark color and also fresh mind/cilantro gives wonderful flavor and taste).
Now heat oil in a pressure pan, when it is hot add cardamom and bay leaf fry well and add the ground onion-cilantro paste and cook in medium heat until the oil separates on top.

Then add chicken pieces, ground spice powder mix, turmeric powder, chicken masala powder (i used Aachi Brand) and stir fry well.
And then add 1 cup of water and mix well and bring it boil.

Once it starts boiling, add coconut paste, enough salt and water(to desired consistency) add some chopped cilantro and pressure cook for 2-3 whistles.
That's it..Flavorful Chicken Chalna ready. Allow the pressure to cool down, then open the lid give a gentle stir and serve hot with Parotta or Idli/Dosa.
Notes:
For Coconut Paste - Take 1/3 cup or 1/2 cup shredded coconut and grind it to smooth paste along with some water and use it in the recipe.
You can also use coconut milk(3/4 cup).