Indian Parsi Meat and Potatoes

My go to dish every week cooking in USA – Meat and Potatoes. We call it “Papeta ma Gos” in Indian Gujarati . Gos is avancular for any meat like mutton, chicken, lamb, goat, etc.


Serves four


  • 2 finely chopped green chilies
  • 2 large finely chopped onions
  • A tiny piece of ginger
  • Half a teaspoon of cinnamon powder
  • Half a teaspoon of turmeric powder
  • 1 teaspoon of Garam Masala
  • Half a teaspoon of cumin seeds
  • 7 or so curry leaves
  • 6 cloves of garlic
  • Salt
  • 1 kilo of boneless chicken thighs, 10 pieces or so, cut in thirds
  • 2 tablespoons of oil

On the side to serve:

  1. 1 small sliced onion
  2. 1 lime cut into wedges
  3. 3 cups of thin and crispy fried potato stick chips
  4. Naan or Rotli

Or make these Sali yourself – See  Deep Fried Potato Sticks/Parsi Sali


1.  Make a thick paste out of the garlic, ginger, Garam Masala, cinnamon and turmeric and set aside.

2. Drop curry leaves and cumin seeds in a pan with hot oil and stir slightly. After a few seconds, when the seeds start to splutter, add the chopped onions and chilies, let it cook and stir occasionally for about five minutes. Add the spices and stir for a minute or so.

3. Now bring in the chicken and stir in the pan till it’s well coated with the spices. Pour two cups of water, add salt and bring to boil. Cover with a lid, reduce heat and let the chicken cook for half an hour.

4. Uncover the dish and let it to simmer in low flame for another thirty minutes until the chicken is soft and tender.

5. In a deep plate, place the chicken and arrange a nice, thick layer of fried potatoes or potato sticks around the edges. Serve piping hot with juicy lime wedges and onion.

Rita Jamshed Kapadia

Cookbooks are available on Amazon. 

11 Comments Add yours

  1. Ron says:

    There is no need to add water?

  2. Anonymous says:

    Hi Ron, Depends on the meat used. Instead of mutton, I used chicken, which releases a lot of water. add if you see the need 🙂

  3. Avan N. Cooverji says:

    Rita, I love your recipes, easy to follow and cook. Thank you

  4. Thanks for your support Avan. What did you make? Do let me know.
    I am having many recipes for pateti and Navroz soon.
    Keep visiting!

  5. Anonymous says:

    I tried this with chicken and turned out very well. Everyone loved it. Thanks for sharing this simple but yummy recipe.

  6. Thanks. It is my everyday go to food for my family.
    Best regards,

  7. Avan N. Cooverji says:

    Rita, you excel yourself every time. Lovely person cooking lovely food.

  8. Farida says:

    Dear Rita all recipes looks yummy…Can i ask for Parsi style curry powder recipe to make at home. and in absence of dhansak masala powder and Parsi Sambhar Masala Power if we want to make sambhari murghi and dhansak what immediate whole masala ingredient should we use to get same taste recipe made with these two masala powders.I case we ran out of these two masala powders?kindly reply.Thanks

  9. I will post a curry powder recipe of my mother soon. In a pinch, I use store bought curry powders.

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