My recent introduction to chicken salna was thanks to my Tamil driver Selvamraj, who promised this popular, traditional dish would not disappoint. And he was so right. Tamil Nadu food stalls, lining the roads of the state, are famous for their salnas. But I didn’t eat this delicious South Indian spicy gravy with chicken as most tourists would.

Steaming salna was poured into a plastic bag and pipping hot parottas were wrapped in newspaper for an Indian meal to go. When it was time to eat, a makeshift newspaper bowl was made, parotta on the bottom, chicken salna on top and fingers for eating. Within a few bites my forehead was beading with sweat from the spices and yet I just kept on eating until it was gone.

This new favorite is sure to please any Indian enthusiast. Follow the recipe  to try this mouth-tingling meal anytime.