Whenever I (we) crave Chicken curry with potatoes but don't want to have the same old chicken curry with big potato chunks, I ended up making the Parsi delicacy called Sali Ma Marghi.
Chicken Curry with Potato
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 Salee ma Marghi. The chicken Curry, however, is the normal Indianized Chicken Curry.
Parsi Sali Ma Marghi Recipe
Though the addition of vinegar and Jaggery makes it a bit different yet superbly flavorful. The hint of sweetness comes from the jaggery and the sour punch comes from vinegar, making Sali Ma Margi 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.
Parsi Food and Customs by Bhicoo J. Manekshaw have 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 Margi is one such variation, where fried potato strips are added to make the Chicken Curry.Print
Sali Ma Marghi is a Parsi Chicken delicacy prepared with long-fried potato strips.
To make the Chicken Curry
- 1 kg Chicken (preferably leg and breast pieces)
- 4 Onion medium sized (finely chopped)
- 1 Onion paste (optional)
- 1 Tbsp. Ginger paste (half for marination and half during cooking)
- 2 Tbsp. Garlic Paste (half for marination and half during cooking)
- 200g Yogurt
- 4 Green chilies (paste)
- 2 Tomato (Pureed/chopped)
- 1 Tsp. Chilli powder
- 1 Tsp. Turmeric powder
- 1 Tsp. Cumin Powder
- ½ Tsp. Coriander Powder
- ½ Tsp. Garam Masala
- 1 Tsp. Jaggery
- 2 Tbsp. Vinegar
- 4 tbsp. Vegetable oil
- 2 Tsp. Black Pepper Powder
- 2 Bay Leave
- 1-inch Cinnamon Stick
- 1 Black Cardamom
- 3 green Cardamom
- 1 Tsp. Salt or to taste
- 2 cups Water
To make Sali
- 5 Potatoes
- 1 Tbsp. Salt
- 100ml Vegetable Oil for Deep Frying
- Wash chicken pieces thoroughly and marinade with ginger paste, garlic paste, onion paste, green chili paste, Yogurt, salt, and 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.
- Now add chopped/ Pureed tomatoes and cook for another 2-3 minutes on medium flame.
- Add ginger-garlic paste as well and cook till oil comes from the mixture.
- Now add Cumin Powder, Coriander Powder, Turmeric Powder and also 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 ⅔ 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.
- Prep Time: 8 hours
- Cook Time: 45 mins
- Category: Chicken
- Method: Cooking
- 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 Shali Ma Marghi:
- Doi Murgi (also known as Bengali Curd Chicken)
- Deshi Murgir Dum (also known as Bengali Country Chicken Curry)
- Chicken Kosha (also known as Bengali Kosha Murgir Mangsho)
- Instant Chicken Pulao Recipe (also known as Chicken Pulao in Pressure Cooker)
- Bangladeshi Chicken Roast
- Restaurant-style Chicken Malai Kebab (also known as murgh malai kebab)
- Kolkata-style Chicken Bhorta
- Tandoori Chicken
- Bengali Chicken Stew
- Robibarer Murgir Jhol (also known as Bengali Runny Chicken Curry)
- Kerala Style Chicken Stew
- Kacha Lonka Murgi
- Goalondo Chicken Curry (also known as Boatman Style Chicken Curry)
- Kolhapuri Chicken
Have you tried the Sali Ma Marghi Recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here at firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.