Instant Pot Chicken Salna for Parotta (Kozhi Salna Kuzhambhu in IP)

Once if you try this recipe I bet that you really feel the same taste of salna that is available in road side hotels and dhabas which is absolutely delicious. I have already posted country style chicken curry, mild masala chicken curry, mom's chicken curry. Check out that too.

Cooking time: 10 mins

Serving: 4

Ingredients:

Chicken with bones - 300 gms
Shallots - 10
Onion - 1 (medium size, thinly sliced)
Green chilli - 3 (chopped)
Turmeric - 1/4 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Bayleaf - 2
Stoneflower- 3 (small)
Oil - 1 tbsn
Salt to taste

To Grind:

Coconut - 3/4 cup (grated)
Almonds or cashews - 4
Kuskus - 1 tspn
Peppercorns - 1 tspn
Coriander seeds - 1 tbsn
Red chilli - 3
Green chilli - 3
Ginger - 1 inch
Garlic - 4
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1
Fennel seeds - 1 tspn

Method:

1. Grab all the ingredients. Grind the ingredients given for it into a fine paste.

2. Switch on the IP. Add oil, bayleaf, stoneflower.

3. Add shallots, onions, green chillies, curry leaves. Saute till the onion becomes light golden brown.

4. Add chicken, turmeric and salt. Saute for two minutes.

5. Add the grinded paste.  Saute for a minute.

6. Add 2 cups of water. Add few coriander leaves.

7. Close the lid. Press the manual for 6 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

8. Open the lid.

9. Enjoy the super yummy mouthwatering salna with parotta.