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Chicken Salna

Chicken Salna Recipe – Tamil Nadu style

Prep Time : 15 mins
Cook Time : 50 mins
Yield: 5
Main Ingredients: chicken

Ingredients needed

  • Chicken - 1 kg, cut into bite sized pieces, washed and drained
  • Onion - 2 large, finely chopped
  • Tomato - 1, medium, chopped (optional)r
  • Ginger garlic paste - 1 tbsp
  • Curry leaves - 1 sprig
  • Oil - 4 tbsps
  • Cornflour: 2 1/2 tbsps (corn starch)
  • Salt to taste
  • Shallots - 5 (optional)
  • Green chilies - 2 (optional)
  • Fresh coconut - 1/4 cup
  • Roasted chick peas - 2 tbsps (dalia/putnala pappu) OR roasted peanuts OR cashew nuts - 6-7
  • Roast for 3-4 mts on low flame:
  • Cloves - 3
  • Cinnamon stick - 1/2"
  • Cardamom - 1
  • Cumin seeds - 1 tsp
  • Poppy seeds - 1/2 tsp
  • Fennel seeds - 1 tsp
  • Black pepper corns - 1 tsp


1. Grind the dry roasted ingredients along with the shallots, green chilis, roasted chickpeas and fresh coconut to a fine paste adding little water. Set aside.
2. Heat oil in a heavy bottomed vessel, once hot, add the chopped onions and curry leaves and saute for 7-8 mts or till they turn lightly brown. Add ginger garlic paste and saute for 5 mts.
3. Add the red chili powder and chicken pieces and mix. Cook on high flame for 4 mts, mixing once in a while.
4. Reduce flame, place lid and cook for 15 mts. Add chopped tomatoes and cook with lid for 10 mts on medium flame, mixing once in a while.
5. Add the ground spice paste and mix well. Cook on medium flame for 3 to 4 mts and add two cups of water and salt. Increase flame and bring to a boil. Now reduce flame, place lid and simmer till the chicken is done. Salna is a watery gravy dish so ensure there is enough liquid. Add more water if required.
6. Once the chicken is cooked, turn off flame. Remove to a serving bowl and garnish with fresh coriander leaves.
7. Serve with parotta, biryani, pulao, chapati, appam, dosa or naan.


  • Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables
  • If you do not have roasted chickpeas, use peanuts or cashew nuts.
  • Another version of the salna calls for roasting 2 tbsps coriander seeds and 6-7 red chilis along with rest of the ingredients. In that case, green chilis and red chili powder can be omitted.
  • You can add cubed potatoes (2 medium sized potato) at step 4.
  • You can also roast fresh coconut along with other spices.

Sweet Corn Chicken Soup Recipe

Sweet Corn Chicken Soup Recipe

Preparation: 20 mins
cook time: 20 mins
Yield: 4
Main Ingredients: chicken cream style corn


  • Sweet Corn, cream style: 1 tins
  • Chicken stock: 1.25 litres (5 cups) OR water.
  • Chicken - 1/4 kg, with bone washed and drained
  • Spring onions - 2 tbsps, finely chopped.
  • Ginger - 1/2 tsp, finely minced
  • Spring onion greens - 4 tbsps, finely chopped
  • Cornflour - 2 1/2 to 3 tbsps (corn starch)
  • Light soy sauce - 1/2 tsp
  • Egg - 1, beaten lightly
  • Sugar: 3/4 tbsp
  • Salt to taste
  • Sesame oil - 1 tsp
  • White pepper powder - as required
  • Spring onion greens: 3-4 tbsps (finely chopped) for garnish


1. Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for a mt. Add the shredded chicken and saute for a mt. Add cream style sweet corn and chicken stock or water and bring to a boil. Reduce flame and cook on low flame for a mt.
2. Add sugar and adjust salt to the simmering soup and cook further for 3-4 mts.
3. Mix the cornflour in 4 tbsps of water and keep aside.
4. Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame. Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
5. Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.


  • Prepare the chicken stock by boiling 1 1/2 lts of water, 3/4 tsp salt, 1/2 tsp black pepper powder, 1 cubed carrot, 1/2" ginger, 3 crushed garlic cloves and 1/4 kg chicken with bone. Place lid and allow the water to come to a rolling boil. Simmer for 15 mts and turn off flame. Strain the liquid and keep aside. De-bone the chicken and shred to small pieces.
  • If you want you can add vegetable stock instead of chicken stock. Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables
  • You can use black pepper powder instead of white pepper powder.
  • Sugar can be reduced to 1/2 tablespoon.
  • Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
  • You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.

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