The Sali Marghi Recipe or Sali Murghi Recipe is a popular Parsi dish of chicken. This dish is usually made on weddings, festivals or any special occasion. The making of this is not very difficult and it takes about 50 minutes to prepare the dish. It has several benefits with the better taste.

The Sali chicken or Sali Marghi is served with potato sticks that are deep fried in oil. Normally it is dish upon a bed of potato sticks (Sali).

Below are the details about the recipe.



Sali Marghi Recipe – Sali Murghi Recipe

  • 3 tablespoon of oil
  • 1 cup of chopped onions
  • 1 tablespoon of chopped ginger
  • 2 teaspoon of garlic paste
  • 1 ½ tablespoon cup of tomato puree
  • ½ tablespoon of red chili powder needed for color
  • ¼ tablespoon of turmeric
  • 1 chopped green chili
  • ½ tablespoon of garam masala
  • 7 to 8 chicken pieces comprising of leg and thigh
  • Water
  • Salt
  • 1 ½ tablespoon of jeera powder
  • For topping, Sali with deeply fried potato lachchas.


Preparation Method:

Sali Marghi Recipe – Sali Murghi Recipe

Inside deep pan add oil and make it hot, add chopped onions, ginger-garlic paste. Sauté the onion and make it golden brown. Strain remaining oil.

Add tomato puree and cook for 3-4 minutes.

Now add turmeric, chili powder, garam masala, and green chili. Then sauté the mixture until the oil begins to lift up.

Coat the chicken pieces nicely with masala and add into the mixture together with oil.

Add enough water to partially cover the chicken. Close the vessel and allow simmering for about 20 minutes.

Add jeera powder and mix well. Make the gravy thicked and well-cooked the chicken as well.

Sali Marghi Recipe Or Sali Murghi Recipe is completed.

Top with Sali (potato sticks) before serving.


Read More: Sali Boti Recipe