Sali Marghi

by Darius M Dorabjee

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.

Parsi Cuisine

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