Whenever I (we) crave for Chicken curry with potatoes but don't want to have the same old chicken curry with big potato chunks, I ended on making the Parsi delicacy called Sali Ma Marghi.
I love my portion of Indianized meat curry with potatoes. I think potatoes make the meat preparation tastier. Be it Bengali Chicken Curry or Kochi Pathar Jhol or Parsi Sali Ma Marghi, potato plays a great role to enhance the flavor. Today I am going to share one of my favorite Chicken preparation from Parsi Cuisine: Sali Ma Marghi. This is a Parsi Chicken cooked with Potato Strips. “Sali” means fried strips of potato and Marghi stands for Chicken. The mutton version of this dish is known as Sali Boti.
The interesting part is the way potato is used in making Sali ma Marghi. No big chunks but fried potato strips are what you need to complete the Sali ma Marghi. The chicken Curry, however, is the normal Indianized Chicken Curry.
Though the addition of vinegar and Jaggery makes is a bit different yet superbly flavorful. The hint of sweetness comes from the jaggery and the sour punch comes from vinegar, makes Sali Ma Marghi distinct and one of its kind. The dish goes amazing with plain rice or Roti and the combination of fried potatoes and chicken is actually superb.
The Parsi Food and Customs by Bhicoo J. Manekshaw has defined this dish very beautifully. The book talks about the normal Parsi Chicken curry and the variations can be prepared with the same by adding one or other ingredients. Sali Ma Marghi is one such variation, where fried potato strips are added to make the Chicken Curry.
Sali Ma Marghi is a Parsi Chicken delicacy prepared with long fried potato strips.
To make the Chicken Curry
- Chicken: 1 kg (preferably leg and breast pieces)
- Onion: 4 medium sized (finely chopped)
- Onion: 1 paste (optional)
- Ginger paste: 1tbsp (half for marination and half during cooking)
- Garlic Paste: 2 tbsp. (half for marination and half during cooking)
- Yogurt: 200g
- Green chilies: 3-4 (paste)
- Tomato: 2 (Pureed/chopped)
- Chilli powder: 1 Tsp.
- Turmeric powder: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Coriander Powder: ½ Tsp.
- Garam Masala: ½ Tsp.
- Jaggery: 1 Tsp.
- Vinegar: 2 Tbsp.
- Vegetable oil: 4 tbsp.
- Black Pepper Powder: 2 Tsp.
- Bay Leave: 2
- Cinnamon Stick: 1"
- Black Cardamom: 1
- Green Cardamom: 2-3
- Salt to taste
- Water: 2 Cup
To make Sali:
- Potatoes: 5
- Salt: 1 Tbsp.
- Vegetable Oil: for Deep Frying
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/05/Sali-Ma-Marghi-making.jpg"][/url]
- Wash chicken pieces thoroughly and marinade with ginger paste, garlic paste, onion paste, green chili paste, Yogurt, salt, turmeric powder overnight or at least 2-3 hours. However, I prefer to marinade overnight (8 hours).
- In a thick bottomed pan heat oil and temper, the oil with bay leaves, Cinnamon, Green and black cardamom.
- Add chopped onions and fry till they turn golden or light brown in color.
- Add chopped/ Pureed tomatoes and cook for another 2-3 minutes in medium flame and then add ginger-garlic paste and cook till oil comes from the mixture.
- Now add Cumin Powder, Coriander Powder, Turmeric Powder and jaggery and cook for another 5 minutes.
- Add Vinegar and Jaggery and mix thoroughly.
- Now add marinated Chicken Pieces and cook for 10 minutes in low flame.
- Add hot water (around 2 cups) and cover the chicken with a lid and cook for around 10 minutes or so.
- Adjust Salt according to taste.
- Cook till the gravy thickened and turns red in color.
- Cut potatoes into matchstick-like strips.
- Take Potato strips in a bowl and soak that in water along with 1 Tbsp. Salt for 15 minutes.
- Heat Oil in a pan for deep frying the potatoes.
- Once the oil is heated sufficiently, start frying the potatoes in small batches.
- Keep the flame on the lower side and fry the potatoes until those turn crisp and golden brown in color.
- Strain fried potatoes from the oil and fry rest of the potatoes.
Finishing Sali Ma Marghi:
- Add 2/3 of the fried potatoes to the finished chicken curry and give it a light mix.
- Top the curry with rest of the fried potatoes and serve hot with your choice of Bread or Rice.
I prefer to use a food processor cut the potatoes for Sali. However, you can chop them also. I love to have lots of “Sali” in my Sali ma Marghi but the quantity is absolutely per choice.
- Category: Chicken
- Cuisine: Parsi
- Serving Size: 150g
- Calories: 692
- Sugar: 9.07g
- Sodium: 1299 mg
- Fat: 38.04 g
- Saturated Fat: 4.811 g
- Trans Fat: 7.4 g
- Carbohydrates: 54.99 g
- Fiber: 7.4 g
- Protein: 34.3 g
- Cholesterol: 83 mg
Chicken Dishes from Debjanir Rannaghar apart from Sali Ma Marghi:
- Doi Murgi or Bengali Curd Chicken
- Deshi Murgir Dum or Bengali Country Chicken Curry
- Bangladeshi Chicken Roast
- Restaurant style Chicken Malai Kebab
- Kolkata style Chicken Bhorta
- Tandoori Chicken
- Bengali Chicken Stew
- Robibarer Murgir Jhol or Bengali Runny Chicken Curry
- Kerala Style Chicken Stew
- Kacha Lonka Murgi
- Goalondo Chicken Curry or Boatman Style Chicken Curry
- Kolhapuri Chicken
Have you tried the Sali Ma Marghi Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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**Pictures updated in 2018.