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

Parsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com