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%Sali Ma Marghi

Sali ma Marghi


  • Author: Debjani Chatterjee
  • Prep Time: 8 hours
  • Cook Time: 45 mins
  • Total Time: 8 hours 45 mins
  • Yield: 8 People

Description

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


Ingredients

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

Instructions

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/05/Sali-Ma-Marghi-making.jpg"][/url]

Chicken Curry:

  1. 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).
  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. 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.
  5. Now add Cumin Powder, Coriander Powder, Turmeric Powder and jaggery and cook for another 5 minutes.
  6. Add Vinegar and Jaggery and mix thoroughly.
  7. Now add marinated Chicken Pieces and cook for 10 minutes in low flame.
  8. Add hot water (around 2 cups) and cover the chicken with a lid and cook for around 10 minutes or so.
  9. Adjust Salt according to taste.
  10. Cook till the gravy thickened and turns red in color.

Sali:

  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.

Notes

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

Nutrition

  • 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
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