The Best Ever Parotta Salna

Ingredients

• 1.5 pounds Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
• 2 medium Onion (finely chopped)
• 4 pieces Garlic Cloves (minced)
• 1 tablespoon Fresh Ginger (grated)
• 1 piece Cinnamon Stick (whole)
• 4 pieces Cloves (whole)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Garam Masala
• 1 teaspoon Salt (or to taste)
• 1 cup Tomatoes, pureed (fresh or canned crushed tomatoes)
• 3 tablespoons Vegetable Oil (for sautéing)
• 1 cup Water (adjust for desired gravy thickness)
• ¼ cup Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Trim any excess fat from the chicken, cut into bite‑size pieces, and set aside. Finely chop the onions, mince the garlic, and grate the ginger.

   Time: PT10M

2. Sauté Whole Spices

   Heat 2 Tbsp oil in the pot over medium heat. Add the cinnamon stick and whole cloves; sauté for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

3. Cook Onions, Garlic, and Ginger

   Add the chopped onions to the pot and sauté 5 minutes, stirring occasionally, until golden brown. Then add minced garlic and grated ginger; cook another 1 minute.

   Time: PT6M

   Temperature: Medium heat

4. Add Ground Spices

   Stir in red chili powder, turmeric, coriander powder, and salt. Cook for 30 seconds, allowing the spices to bloom.

   Time: PT1M

   Temperature: Medium heat

5. Brown the Chicken

   Add the chicken pieces to the pot, stirring to coat with the spice‑onion mixture. Cook 6‑8 minutes, turning occasionally, until the chicken is lightly browned on all sides.

   Time: PT8M

   Temperature: Medium‑High heat

6. Add Tomatoes and Simmer

   Pour in the pureed tomatoes and 1 cup water. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes until the chicken is cooked through and the gravy thickens.

   Time: PT15M

   Temperature: Low heat

7. Finish with Garam Masala and Garnish

   Stir in garam masala and remove the cinnamon stick and cloves. Simmer uncovered for 2 minutes. Sprinkle chopped cilantro on top before serving.

   Time: PT3M

   Temperature: Low heat

8. Serve

   Serve hot with steamed basmati rice or warm naan.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

12 g

Fat

28 g

Fiber

3 g