Chicken Sherva | Chicken Salna | Best for Dosa Chapathi and Rice | How to make Chicken Shorva

35 mins Main Course

Chicken Sherva | Chicken Salna | Best for Dosa Chapathi and Rice | How to make Chicken Shorva - Here is a dish that makes a great accompaniment to Chapathis, Parota and Rotis. Here is a detailed recipe for spicy and strong Chicken Sherva with images and a video.

Chicken Sherva is called as Salna in Tamil Nadu, Kerala and some areas of Andhra Pradesh. It is called Shorva in Telangana. It tastes great with hot Parotas and you often get to taste Chicken Sherva on street carts making Parotas in the evenings in Tamil Nadu and Kerala. Tamils have a deep association with Sherva. This Salna is easy to make so follow the tips and get a taste of the best Salna.

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Chicken Sherva | Chicken Salna | Best for Dosa Chapathi and Rice | How to make Chicken Shorva

Tips

Chicken Stock:

  1. The more the Chicken Stock is cooked on a low flame, the better the Salna tastes.

  2. Chicken Stock should have 80 % of Chicken Bones 80% only then the stock is tasty.

  3. In case you have no time to make Chicken Stock, you can buy the readymade Chicken Stock Cubes and add them to the Water added to the fried Chicken.

Peanuts:

  1. If the Peanuts are roasted slowly on a low flame, then the Nut gets fried till its core and adds taste to the Salna.

  2. Salna does not taste good at all if the Peanuts are not roasted well or you add too many.

Poppy Seeds :

  1. Poppy Seeds give the Salna great taste. But if you don’t have them, you could use Cashew Nuts.

Chicken Sherva | Chicken Salna | Best for Dosa Chapathi and Rice | How to make Chicken Shorva - Recipe Video

Chicken Sherva | Chicken Salna | Best for Dosa Chapathi and Rice | How to make Chicken Shorva

Main Course | nonvegetarian
  • Prep Time 5 mins
  • Cook Time 30 mins
  • Total Time 35 mins
  • Servings 6

Ingredients

  • For Chicken Stock
  • 250 gms Chicken Bones
  • 1/2 cup Capsicum Pieces
  • 1/2 cup Carrot Pieces
  • 1/4 cup Onions Pieces
  • 1 Biryani leaf
  • 1 tsp Pepper
  • 1.25 liter Water
  • For Salna
  • 1/4 cup Peanuts
  • 1 tbsp Poppy Seeds
  • 1 tsp Fennel Seeds
  • 1/2 cup Raw Coconut Pieces
  • 4 tbsp Oil
  • 1 Star Anise
  • 3 Cardamoms
  • 4 Cloves
  • 1 Inch Cinnamon
  • 1 Biryani leaf
  • 1.5 cup Onions thinly chopped
  • Salt
  • Green Coriander – a little
  • 2 tbsp Ginger Garlic Paste
  • 350 gms Chicken
  • 2 Tomatoes (Julienned)
  • 2 Green Chillies (Slit)
  • 1/4 tsp Turmeric
  • 1 1/4 tbsp Coriander Powder
  • 2 1/4 tsp Mirchi Powder
  • 1 tsp Chicken Masala Powder
  • 10 - 15 Mint Leaves

Instructions

  1. Add all the ingredients for the Stock and boil for an hour on a low flame. After 25 minutes, a thin layer forms on the surface. Remove it gently.
  2. After an hour, remove the cooked vegetable and Chicken pieces and set aside the Stock.
  3. Roast Peanuts in a pan until they split. Then add the Poppy Seeds, roast and remove them from the fire.
  4. Make a smooth paste of the roasted Peanuts, Poppy Seeds and Raw Coconut pieces, add some water.
  5. Heat Oil for Salna and add Star Anise, Cinnamon, Fennel Seeds, Cloves, Cardamoms, Biryani Leaf and fry well.
  6. Add the sliced Onions, Salt and Green Coriander and cook until the onions turn golden and get cooked well.
  7. Add some Ginger Garlic paste and the Chicken and fry on high flame until the Chicken turns into a golden color.
  8. Add chopped Tomatoes, Green Chillies, Turmeric, Coriander Powder and Mirchi and fry well.
  9. Now pour the Chicken Stock into the spices and cook on a low flame until oil separates.
  10. After 15 minutes, Oil comes to the surface. Then add the Peanuts Coconut paste and Mint leaves and cook well.
  11. Finally, add Chicken Masala Powder and cook for another 5 minutes and remove from the fire.
  12. Chicken Sherva is ready to be served with hot Parota, Chapati, Dosa, Idly, or Puri.

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Chicken Sherva | Chicken Salna | Best for Dosa Chapathi and Rice | How to make Chicken Shorva