Sali Marghi

By Rita Jamshed Kapadia 1 comment

Recipe Contest Winner: Congratulations to our member Sheroo Rusi Parekh

Ingredients

750 gm Chicken cut into small or medium pieces

Grind to paste all these roasted ingredients together with:

  • 2 tbsp khuskhus (soak for 5 minutes and drain)
  • 8-9 Kashmiri Chilies (soak for 10 minutes and drain)
  • 2 tspn jeera (cumin seeds dry roasted in pan)
  • 1 tablespoon whole dhaniya (coriander seeds)
  • 1/2 cup broken kaju (cashew)
  • 1-1/2 tbspn mari (whole pepper)
  • 1″ stick cinnamon
  • 6-7 cloves
  • 2 cardamoms
  • 2 medium sized onions chopped

Method

  1. Heat 5 tbsp oil in a pan (preferably non-stick) and fry 3 medium sized sliced onions till golden brown
  2. Add ground paste with 1/2 tspn haldi (turmeric) powder n 3 tspn Parsi sambhar masala & fry till oil separates
  3. Add & mix well puree of 3 tomatoes (u can grind tomatoes in mixer)
  4. Add salt as per taste. 
  5. Add 2 tej patta (bay leaves).
  6. Add chicken pieces n fry for aboutt 10 minutes.
  7. Cover n let it cook till water evaporates.
  8. Add hot water as required. Adjust water as required consistency before taking the pan off the stove.
  9. Garnish with fresh coriander.

Serve with Rotli or Naan.

Bon Appetite

#ParsiCuisine

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Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

1 Comment

Parsi Food Festival – ParsiCuisine.com

Apr 4, 2019, 1:40 pm

[…] lagan nu custard was made from my own recipe. The sali margi had some kaju (cashew nuts) and khuskhus (poppy seeds) added so that it does not turn into tamatar […]

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