Chicken Chalna is the curry served for parottas (pratas) in southern side of Tamilnadu (India). Especially in road side parotta shops (kai yendhi bhavan). This is a good combination for Idli, Dosa, Appam, Idiyappam, Parotta, Chapathi, Phulka, Puri, naan, and for all type of Biriyanis. You can prepare this curry in Mutton also (little amount of flesh and more bones). Vegetarians can use the combo of mushroom and potatoes. Other than this you can use Mock Mutton, Mock Chicken and Soya chunks (Meal maker). This is a must try dish. Try and enjoy.
- Chicken – 500 gm (cleaned)
- Onion – 2 numbers (medium size)
- Coriander powder – 6 table spoon
- Turmeric powder – 1/2 teaspoon
- Salt – to taste
- Oil – 5 to 6 table spoon
- Dry red chili (round) – 15 (depends upon how spicy you need.But this is perfect for me)
- Cashew – 15 numbers (soak for at least 10 minutes)
- Roasted gram – 1 table spoon
- Coconut – 1/2 (small size)
- Cumin seeds – 2 1/2 to 3 table spoon
- Pepper – 1/2 teaspoon
- Green cardamom – 4 numbers
- Fennel seeds – 1 1/2 teaspoon
- Star anise (annasi poo) – 1/2 flower (break into pieces)
- Cinnamon sticks – 2 to 3 (1 inch each)
- Cloves – 6 to 8 numbers
- Grind all the ingredients (“To Grind”) to a fine paste in mixer grinder by adding little water.
2. Heat Oil in Pressure cooker and add onions to it. Fry until it becomes translucent.
3. Add chicken to the onion now.
4. After the chicken color changes add salt,turmeric powder, coriander powder. If you are using coriander seeds grind along with the other items (To Grind) to a fine paste. Generally coriander powder will give thickness to any gravy you cook and will taste good.
5. After 2 minutes add the grinded paste to the chicken and mix well.
6. Add water to the curry mixture. The curry must be in thin consistency.
7. Close the pressure cooker and pressure cook the chicken curry. Wait for 4 to 5 whistles in medium flame. And switch off the stove. Open the cooker after 7 to 10 minutes.
Chicken Chalna is ready. Serve it with hot rotis.