Sali Marghi

Sali Marghi

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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Your co-hosts this week are Alex @ Turks Who Eat and Zeba @ Food For The Soul

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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