Parotta Salna Recipe

Ingredients

• 3 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 2 bunches Curry Leaves (fresh, washed and dried)
• 3 medium Onion (peeled and thinly sliced)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• 2 medium Tomato (chopped)
• 800 grams Chicken Thighs or Breast (cut into bite‑size pieces; bone‑in adds more flavor)
• 1 tablespoon Red Chili Powder (adjust to heat preference)
• 0.5 tablespoon Turmeric Powder
• 2 tablespoons Coriander Powder
• 2 tablespoons Chicken Gravy Masala Powder (any brand; the video used Sakthi brand green‑packet)
• 2 tablespoons Chickpea Flour (Besan) (helps thicken the gravy and adds nutty flavor)
• 2 tablespoons Coconut Paste (freshly grated coconut blended with a little water)
• 8 pieces Peanuts (roughly 7‑8 raw peanuts, coarsely crushed)
• 2 cups Water (adjust for desired consistency)
• 1 handful Fresh Mint Leaves (optional, for garnish and aroma)

Instructions

1. Heat Oil and Temper Curry Leaves

   Place the heavy‑bottomed pan over medium heat, add 3 Tbsp vegetable oil and let it warm. Add the 2 bunches of fresh curry leaves and sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

2. Sauté Onions

   Add the sliced onions (3 medium) to the pan. Stir continuously and fry until they turn golden brown and the color changes, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

3. Add Ginger‑Garlic Paste

   Stir in 2 Tbsp ginger‑garlic paste. Cook for 2 minutes, stirring, until the raw aroma disappears and a fresh green scent emerges.

   Time: PT2M

   Temperature: Medium heat

4. Cook Tomatoes

   Add the chopped tomatoes (2 medium). Fry quickly, stirring, until they soften and break down, about 4 minutes. The tomatoes should mash into a thick puree.

   Time: PT4M

   Temperature: Medium heat

5. Add Ground Spices

   Stir in 1 Tbsp red chili powder, 0.5 Tbsp turmeric, 2 Tbsp coriander powder, and 2 Tbsp chicken gravy masala powder. Fry for 1‑2 minutes until the spices release their aroma.

   Time: PT2M

   Temperature: Medium heat

6. Introduce Chicken

   Add the 800 g chicken pieces, mixing well to coat with the spice mixture. Cook for 8‑10 minutes, stirring occasionally, until the chicken changes color.

   Time: PT10M

   Temperature: Medium heat

7. Add Fresh Herbs

   Toss in a handful of fresh mint leaves and a few coriander leaves (optional). Stir for 30 seconds.

   Time: PT0.5M

   Temperature: Medium heat

8. Add Water and Simmer

   Pour in 2 cups water, increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 10 minutes until the chicken is tender and the gravy thickens slightly.

   Time: PT10M

   Temperature: Medium‑low simmer

9. Thicken with Chickpea Flour

   Stir in 2 Tbsp chickpea flour (besan) gradually, mixing well to avoid lumps. Cook for 2‑3 minutes until the gravy becomes glossy and thicker.

   Time: PT3M

   Temperature: Medium heat

10. Add Coconut Paste and Peanuts

    Add 2 Tbsp fresh coconut paste and the 8 coarsely crushed peanuts. Mix and let the gravy simmer for another 3‑4 minutes until the coconut aroma is evident and the peanuts are softened.

    Time: PT4M

    Temperature: Medium heat

11. Final Adjustments and Serve

    Taste and adjust salt if needed. Turn off the heat. Garnish with extra mint or coriander leaves. Serve hot with freshly made parotta or rotti.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

8 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: sunflower oil, canola oil
• Instead of Curry Leaves: bay leaf (different flavor)
• Instead of Onion: shallots
• Instead of Ginger Garlic Paste: fresh ginger and garlic minced separately
• Instead of Tomato: canned diced tomatoes (drained)
• Instead of Chicken Thighs or Breast: turkey, paneer for vegetarian version
• Instead of Red Chili Powder: cayenne pepper
• Instead of Turmeric Powder: ground turmeric
• Instead of Coriander Powder: ground coriander seeds
• Instead of Chicken Gravy Masala Powder: store‑bought chicken curry masala
• Instead of Chickpea Flour (Besan): all‑purpose flour (will change flavor)
• Instead of Coconut Paste: coconut milk (reduce amount)
• Instead of Peanuts: cashew nuts
• Instead of Fresh Mint Leaves: fresh cilantro

Equipment Needed

• Heavy‑Bottomed Pan or Kadai
• Pressure Cooker / Instant Pot (optional) (optional)
• Knife
• Cutting Board
• Measuring Spoons
• Spatula or Wooden Spoon
• Blender or Food Processor (optional)

Critical Steps — Do Not Skip

• Tempering curry leaves without burning them.
• Achieving a deep golden color on the onions.
• Cooking the spice blend just enough to release aroma but not scorch.
• Coating the chicken evenly before adding water.
• Thickening with chickpea flour without forming lumps.

Chef Tips from the Video

• Use fresh curry leaves – they give the authentic aromatic punch.
• For extra richness, replace half the water with chicken stock.
• If you prefer a smoother texture, blend the coconut paste and peanuts together before adding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.

Freezer: Freeze in freezer‑safe bags for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The gravy can be prepared a day ahead; refrigerate and reheat gently.
• Cooked chicken can be stored separately and added to the sauce just before serving.

Frequently Asked Questions