clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Sali Ma Marghi Recipe debjanir rannaghar

Sali ma Marghi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Sali Ma Marghi is a Parsi Chicken delicacy prepared with long-fried potato strips.


Units Scale

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
  • 1/2 Tsp. Coriander Powder
  • 1/2 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


Chicken Curry

  1. 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).
  2. In a thick-bottomed pan heat oil and temper, the oil with bay leaves, Cinnamon, Green and black cardamom.
  3. Add chopped onions and fry till they turn golden or light brown in color.
  4. Now add chopped/ Pureed tomatoes and cook for another 2-3 minutes on medium flame.
  5. Add ginger-garlic paste as well and cook till oil comes from the mixture.
  6. Now add Cumin Powder, Coriander Powder, Turmeric Powder and also jaggery and cook for another 5 minutes.
  7. Add Vinegar and Jaggery and mix thoroughly.
  8. Now add marinated Chicken Pieces and cook for 10 minutes in low flame.
  9. Add hot water (around 2 cups) and cover the chicken with a lid and cook for around 10 minutes or so.
  10. Adjust Salt according to taste.
  11. Cook till the gravy thickened and turns red in color.


  1. Cut potatoes into matchstick-like strips.
  2. Take Potato strips in a bowl and soak that in water along with 1 Tbsp. Salt for 15 minutes.
  3. Heat Oil in a pan for deep frying the potatoes.
  4. Once the oil is heated sufficiently, start frying the potatoes in small batches.
  5. Keep the flame on the lower side and fry the potatoes until those turn crisp and golden brown in color.
  6. Strain fried potatoes from the oil and fry rest of the potatoes.

Finishing Sali Ma Marghi

  1. Add 2/3 of the fried potatoes to the finished chicken curry and give it a light mix.
  2. 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
Recipe Card powered byTasty Recipes