Sali Marghi

By Rita Jamshed Kapadia 2 comments

by Darius M Dorabjee

Recipe Servings

: 4

Recipe Cook Time

: 50 Minutes

Sali-marghi_med

Ingredients

3 Tbsp oil

1 cup onions, chopped

1 Tbsp ginger, chopped

2 tsp garlic paste

1 1/2 cup tomato puree

1/2 Tbsp red chilli powder (For color)

1/4 Tbsp turmeric

1 green chilli, chopped

1/2 Tbsp garam masala

7 -8 chicken pieces (Leg and thigh)

Salt, to taste

Water

1 1/2 Tbsp zeera powder

Sali, to top the dish (Deep fried potato lachchas)

Method

In a deep pan (Pateela) add oil Once its hot, add chopped onions, ginger and garlic paste. Saute till the onions are golden brown. Strain any extra oil.

Now add the tomato puree. Cook for 3-4 minutes.

Add chilli powder, turmeric, green chilli and garam masala. Saute till the oil lifts up.

Add the chicken pieces. Coat them nicely with the masala and add salt.

Add the water (enough to cover the chicken partially), cover the vessel and let it simmer for 20 minutes.

Now add the zeera powder. Mix well. Cook till the gravy has thickened and the chicken is cooked.

Before serving top it with a handful of sali.

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.

2 Comments

Zoroastrians and their roots – ParsiCuisine.com

Sep 9, 2018, 2:36 pm

[…] there—dhan-dar chawal, simple yellow dal and rice usually eaten with a spicy prawn patiyo; sali marghi, in which the chicken is doused with crisply fried potato sticks; the plump globes of […]

10 Best Parsi Recipes | Parsi Cuisine

Jun 6, 2015, 9:20 am

[…] Sali Marghi (Chicken with potato shreds) […]

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