Madurai Chicken Salna

Make the Salna Masala Paste: In a blender, combine the freshly grated coconut, soaked poppy seeds, cashews, and 1 tsp of fennel seeds. Grind to a very smooth paste adding a little water. Set aside.

Heat coconut oil in a deep heavy-bottomed pot or pressure cooker. Add the remaining fennel seeds, star anise, cinnamon, and cloves. Let them splutter.

Add the curry leaves and finely chopped onions. Sauté until the onions turn translucent and slightly golden.

Stir in the ginger-garlic paste and cook for a minute to remove the raw smell.

Add the chopped tomatoes, turmeric powder, red chilli powder, and coriander powder. Sauté until the tomatoes are mushy and oil starts separating from the mixture.

Add the bone-in chicken pieces and salt. Roast the chicken in this masala for about 5-8 minutes until the outer surface is sealed and coated in spices.

5–8 min

Pour in the prepared coconut-cashew-poppy seed paste. Mix thoroughly and cook for another 3-4 minutes.

3–4 min

Salna is uniquely characterized by its thin, watery consistency. Add a generous amount of hot water (about 3-4 cups depending on desired consistency).

Cover the pot and boil hard for 15-20 minutes, or pressure cook for 2 whistles. The long boil is what draws the flavour out of the bones.

15–20 min

Once done, you should see a shiny layer of reddish-orange oil floating on top of the thin, flavorful broth. Serve hot.