Chicken Salna is a popular South Indian curry that is often served with parotta, a layered flatbread.
Salna is a flavorful and spicy gravy made with a variety of spices and cooked with chicken pieces. It is known for its aromatic taste and rich texture.
Gravy and salna are both flavorful accompaniments used in various cuisines, but they differ in terms of their origins, ingredients, and culinary uses.
Here's an overview of the differences between gravy and salna:
1. Origins:
Gravy: Gravy is a sauce that originated in Western cuisine, particularly in the United Kingdom and North America. It is commonly associated with roasted meats and is made from the pan drippings of cooked meat combined with stock, thickened with flour or cornstarch, and seasoned with herbs and spices.
Salna: Salna is a type of spicy gravy that originated in South Indian cuisine, specifically in TamilNadu. It is commonly served with various rice dishes like biryani, parotta (layered flatbread), and dosa (savory crepe). Salna has influences from Mughlai and Chettinad cuisines.
2. Ingredients:
Gravy: Traditional gravy often includes meat drippings, broth or stock (such as chicken, beef, or vegetable), flour or cornstarch (for thickening), butter or oil, and a variety of seasonings like herbs, spices, and sometimes wine or soy sauce.
Salna: Salna typically consists of a base made from onions, tomatoes, and spices like ginger, garlic, and green chilies. It may also contain coconut milk, ground nuts or seeds (such as poppy seeds or cashews), and various spices like turmeric, coriander, cumin, fennel, and curry leaves. Salna can be made with or without meat, depending on the recipe.
3. Flavor and Texture:
Gravy: Gravy is often rich, savory, and thick in texture. It has a well-rounded flavor profile that complements the meat it accompanies. The consistency can vary from thin and smooth to thick and chunky, depending on personal preference and the specific recipe.
Salna: Salna is known for its bold, aromatic, and spicy flavor. It typically has a thinner consistency compared to gravy, similar to a light sauce or curry. The spices used in salna give it a distinctive taste and heat, which can range from mild to hot depending on the recipe and regional variations.
4. Culinary Uses:
Gravy: Gravy is commonly used as a sauce or topping for roasted or grilled meats, such as turkey, chicken, beef, or pork. It is also a key component of dishes like mashed potatoes, poutine, and biscuits and gravy.
Salna: Salna is primarily used as a side dish or accompaniment in South Indian cuisine. It is often served with biryani, parotta, idli (steamed rice cakes), dosa, or even bread. Salna adds moisture, flavor, and a spicy kick to these dishes, enhancing their taste and overall experience.
While gravy and salna share some similarities as savory sauces, their origins, ingredients, flavors, and culinary uses distinguish them from each other.
Chicken Salna
Here's a basic recipe for chicken salna:
Ingredients:
500 grams chicken, cut into pieces
2 onions, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit
2 teaspoons ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon fennel seeds
1 cinnamon stick
2 cardamom pods
2 cloves
2 tablespoons oil
Salt to taste
Fresh coriander leaves for garnish
Instructions:
1. Heat oil in a large pan or pot over medium heat. Add fennel seeds, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
2. Add the chopped onions and green chilies to the pan. Sauté until the onions turn golden brown.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Now, add the turmeric powder, chili powder, coriander powder, garam masala, and salt. Mix well and cook for a minute to roast the spices.
6. Add the chicken pieces to the pan and coat them well with the spice mixture. Cook for a few minutes until the chicken changes color.
7. Pour enough water to cover the chicken pieces. Cover the pan and simmer for about 20-25 minutes or until the chicken is cooked through and tender.
8. Once the chicken is cooked, check the consistency of the gravy. If it is too thick, add some more water to adjust the consistency.
9. Taste the salna and adjust the seasoning according to your preference. You can add more salt or spices if needed.
10. Garnish with fresh coriander leaves.
11. Serve hot with parotta or any other Indian bread of your choice.
Please note that this is a basic recipe, and you can adjust the spice levels and other ingredients according to your taste preferences. Enjoy your chicken salna!