Sali Murghi is a delicious Parsi chicken curry preparation. It gets its name from the deep fried potato straws (called as Sali) with which the curry is garnished.
Several years back, on a short weekend trip to Panchgani, we had lunch at a restaurant serving authentic Parsi cuisine. We had a dish called as Sali Murghi (Parsi Chicken Curry) and loved it. I soon attempted to make it at home by looking up recipes online and combining several recipes to make my own version of it. It turned out very good. A few days back, I made Sali Murghi again after a gap of almost 2 years and again it was a hit in our house. My daughter specially loved the sali (potato straws) used for garnishing the chicken.
Here is the step by step Sali Murghi recipe with pictures:
Serves: 2-3
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients:
Chicken: 1 kg cut into small pieces
Ginger Garlic Paste: 2 tsp
Onions: 3-4 large sliced vertically
Tomatoes: 2 large ground into paste
Chili Powder: 1 tbsp
Turmeric Powder: 1 tsp
Sugar: 2 tbsp
White Vinegar: 3 tbsp
Potatoes: 3 large
Salt: to taste
Method of Preparation:
- Apply 1/2 tsp turmeric powder and salt to chicken and keep aside.
- In a pan, heat oil. Add onions and ginger garlic paste. Stir fry till onion is golden brown in color.
- Add tomato paste, chili powder, turmeric powder and chicken. Add little water and let cook till chicken is completely cooked.
- Add salt, sugar and vinegar and mix well.
To Make Sali:
- Julienne the potatoes and soak in water for some time. I kept mine for around 1/2 hour.
- Drain the potatoes on absorbent towel to remove all water.
- Heat oil for deep frying in a kadai and deep fry the potatoes till crisp.
- Drain on tissue paper. Sprinkle some salt over it.
Garnish the chicken with the potato sali before serving.
On this blog there are several chicken curry recipes, the latest one being Sali Murghi. If you want a list of all such recipes, you can find them here: Chicken Curries. Some of the popular ones are: Goan Chicken Xacuti, Chicken Curry with curry leaves, Chicken Kofta Curry and Butter Chicken
Sali Murghi (Parsi Chicken Curry)
- Chicken: 1 kg cut into small pieces
- Ginger Garlic Paste: 2 tsp
- Onions: 3-4 large sliced vertically
- Tomatoes: 2 large ground into paste
- Chili Powder: 1 tbsp
- Turmeric Powder: 1 tsp
- Sugar: 2 tbsp
- White Vinegar: 3 tbsp
- Potatoes: 3 large
- Salt: to taste
- Apply ½ tsp turmeric powder and salt to chicken and keep aside.
- In a pan, heat oil. Add onions and ginger garlic paste. Stir fry till onion is golden brown in color.
- Add tomato paste, chili powder, turmeric powder and chicken. Add little water and let cook till chicken is completely cooked.
- Add salt, sugar and vinegar and mix well.
- To make Sali, Julienne the potatoes and soak in water for some time. I kept mine for around ½ hour.
- Drain the potatoes on absorbent towel to remove all water.
- Heat oil for deep frying in a kadai and deep fry the potatoes till crisp.
- Drain on tissue paper. Sprinkle some salt over it.
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