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Chicken Salna
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5 from 3 votes

Chicken Salna Recipe | How to Make Chicken Salna for Biryani

Chicken Salna Recipe is an easy side dish for Biryani. When you make biryani for the weekend lunch, you can serve this quick side dish made with chicken stock and ground masala.
Course Main Dish - Gravies
Cuisine South Indian
Keyword Chicken Gravy, Gravies for Biryani
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Chicken Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Author Srivalli


For the Ground Masala

  • 1 tsp Coriander Seeds
  • 1 tsp Peppercorns
  • 3/4 tsp Cumin Seeds
  • 1/2 tsp Fennel Seeds
  • 1 inch Cinnamon
  • 3 Cloves
  • 2 Cardamon
  • 2 tsp Cooking Oil
  • 2 tbsp Coconut chopped into pieces
  • 7 to 8 Cashew Nuts
  • 2 Green Chilies
  • 1 cup Onions
  • 1/2 cup Tomato
  • 1/2 cup Mint Leaves
  • 1/2 cup Coriander Leaves
  • 2 tsp Ginger Garlic Paste
  • Few Curry Leaves
  • 1 tsp Red Chili Powder

For the Salna Gravy

  • 1/2 cup Chicken boneless
  • 10 Curry Leaves
  • 1 tsp Cooking Oil
  • Salt to taste


For Making the ground masala

  • Heat a nonstick pan, dry roast all the whole spices until it is slight smoky. Transfer to a plate to cool.
  • Next add 2 tsp cooking oil, roast the coconut pieces, along with cashews. When it turns slightly brown, remove to the plate.
  • Now add chopped onions and green chilies. Saute on high flame until it turns colour.
  • At this stage add the tomatoes along with mint and coriander leaves.
  • Mix everything well after add ginger garlic paste.
  • Continue cooking on high flame so that all the ingredients get well cooked. This takes about 7 to 10 mins.
  • Transfer to the plate and allow to cool down.
  • Transfer the ingredients to a mixer and grind to a smooth paste.
  • Add required water, salt and red chili powder. Mix well.

For making the Salna:

  • We use the flesh from the bones for making Salna. So in a pressure cooker, take the bones, add required water, salt and turmeric.
  • Cover with lid and pressure cook for 2 whistles. Once the pressure falls, drain the chicken pieces, remove the flesh from the bones.
  • Save the stock for making the gravy and you can add to biryani as well.
  • Heat a nonstick pan with oil, temper with curry leaves and add the chicken pieces, saute for 5 mins for it to get roasted.
  • Now pour the ground masala liquid and bring to a boil.
  • Cook for 5 mins on high flame and switch when you see the foam on top.
  • Serve hot with Biryani
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