Ingredients:

• Pearl onions                            : 6 nos
• Onion                                      : 1
• Tomatoes                                : 2
• Green chilli                             : 1
• Ginger                                     :1/2 " pc
• Garlic                                      : 4 nos
• Cumin seeds                           : 1/4 tsp
• Saunf/Fennel seeds                : 1/8 tsp
• Coconut grated                       : 1/4 cup
• Chilli pdr                                 :1 tsp
• Coriander pdr                         : 2tsp
• Turmeric pdr                          : 1/8 tsp
• Chicken kheema                     :1/4 cup
• Oil                                           : 2 tbsp 
• Khus khus                              : 2 pinch
• Salt to taste
• Chopped coriander leaves      : 1 tbsp

Method:

• Heat  one tbsp of oil and add fennel seeds fry for 2 secs and add pearl onion and pieces of one tomato to this saute for 2 mins and add the coconut to this and again fry for one more minute.
• Remove from the fire and cool it and  add poppy seeds, ginger and garlic to this.Grind it in a mixie to a paste and keep aside.
• Heat balance oil in a pan and add chopped onion and tomato, saute for 2 minutes. Then add the ground paste to this and saute for a while, now add one cup water and salt to this . Then add  chilli pdr, coriander pdr and turmeric pdr to this. Add the green chilli and chicken kheema. Mix well and cook for 10 more minutes.  Check the consistency, if it is too thick add some more water. The salna is a side dish for parotta, roti or biryani, ghee rice etc.. So the gravy should be medium thickness. Now transfer this to the serving bowl and chopped coriander leaves.

•  Salna can be prepared even without chicken.   The whole process is same, without adding chicken kheema. Empty salna, this also goes well with rotis, rice etc.