Chicken - 1 kg, cut into bite sized pieces, washed and drained
Onion - 2 large, finely chopped
Tomato - 1, medium, chopped (optional)
Ginger garlic paste - 1 tbsp
Red chili powder - 1 1/2 to 2 tsps (adjust)
Curry leaves - 1 sprig
Oil - 4 tbsps
Salt to taste
Fresh coriander leaves - for garnish
Shallots - 5 (optional)
Green chilies - 2 (optional)
Fresh coconut - 1/4 cup
Roasted chick peas - 2 tbsps (dalia/putnala pappu) OR roasted peanuts OR cashew nuts - 6-7
Roast for 3-4 mts on low flame:
Cloves - 3
Cinnamon stick - 1/2"
Cardamom - 1
Cumin seeds - 1 tsp
Poppy seeds - 1/2 tsp
Fennel seeds - 1 tsp
Black pepper corns - 1 tsp

Method
Grind the dry roasted ingredients along with the shallots, green chilis, roasted chickpeas and fresh coconut to a fine paste adding little water. Set aside.
Heat oil in a heavy bottomed vessel, once hot, add the chopped onions and curry leaves and saute for 7-8 mts or till they turn lightly brown. Add ginger garlic paste and saute for 5 mts.
Add the red chili powder and chicken pieces and mix. Cook on high flame for 4 mts, mixing once in a while.
Reduce flame, place lid and cook for 15 mts. Add chopped tomatoes and cook with lid for 10 mts on medium flame, mixing once in a while.
Add the ground spice paste and mix well. Cook on medium flame for 3 to 4 mts and add two cups of water and salt. Increase flame and bring to a boil. Now reduce flame, place lid and simmer till the chicken is done. Salna is a watery gravy dish so ensure there is enough liquid. Add more water if required.
Once the chicken is cooked, turn off flame. Remove to a serving bowl and garnish with fresh coriander leaves.
Serve with parotta, biryani, pulao, chapati, appam, dosa or naan.


we are taken from http://www.sailusfood.com/categories/non_vegetarian_recipes/http:/www.sailusfood.com/categories/non_vegetarian_recipes/