The Sali Murgh or Sali Marghi is 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 up on a bed of potato sticks (Sali).
Below are the details about the recipe.
The ingredients: Sali Murgh or Sali Marghi
- 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 chilli powder needed for color
- ¼ tablespoon of turmeric
- 1 chopped green chilli
- ½ tablespoon of garam masala
- 7 to 8 chicken pieces comprising of leg and thigh
- 1 ½ tablespoon of zeera powder
- For toping, Sali with deep fried potato lachchas.
Method of Preparation: Sali Murgh or Sali Marghi
Inside deep pan also known as pateela, put in oil, when it is hot add chopped onions, ginger-garlic paste. Sauté until the onion turn golden brown. Strain remaining oil.
Add tomato puree and cook for 3-4 minutes.
Now add turmeric, chilli powder, garam masala and green chilli. Then sauté the mixture until the oil begin 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 zeera powder and mix well. Cook until the gravy thickened and chicken is well cooked.
Top with Sali (potato sticks) before serving.