Sali ma Marghi | Jardaloo Salli Murghi Recipe
Sali Ma Marghi or Jardaloo Salli Murghi is a classic chicken curry from Parsi cuisine, and despite its special appeal, it's surprisingly simple to make! "Sali" refers to matchsticks, which in this dish means crispy fried potatoes cut into that shape and served alongside the chicken curry. And just so you know, "Marghi" simply means chicken.
Servings 8 People
Calories 692kcal
Cost Rs 250
Equipment
- 1 Bowl to marinate
- 2 Wok
- 1 Lid
- 2 Spatula
Ingredients
To make the Chicken Curry
- 1 kg Chicken preferably leg and breast pieces
- 4 Onion medium sized finely chopped
- 1 Onion paste optional
- 1 tablespoon Ginger paste half for marination and half during cooking
- 2 tablespoon Garlic Paste half for marination and half during cooking
- 200 g Yogurt
- 4 Green chilies paste
- 2 Tomato Pureed/chopped
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- 1 teaspoon Jaggery
- 2 tablespoon Vinegar
- 4 tablespoon Vegetable oil
- 2 teaspoon Black Pepper Powder
- 2 Bay Leave
- 1- inch Cinnamon Stick
- 1 Black Cardamom
- 3 green Cardamom
- 1 teaspoon Salt or to taste
- 2 cups Water
To make Sali
- 5 Potatoes
- 1 tablespoon Salt
- 100 ml Vegetable Oil for Deep Frying
Instructions
How to cook Chicken Curry:
- First, wash the chicken well and then mix it with ginger paste, garlic paste, onion paste, green chili paste, yogurt, salt, and turmeric powder. Let it sit overnight, or for at least 2-3 hours. I like to let it sit overnight (8 hours).
- Next, heat oil in a heavy pan. Add bay leaves, cinnamon, and green and black cardamom to the hot oil.
- Add chopped onions and cook until they are golden or light brown.
- Now, add chopped or pureed tomatoes and cook for another 2-3 minutes over medium heat.
- Add ginger and garlic paste and cook until the oil separates from the mixture.
- Add cumin powder, coriander powder, turmeric powder, and jaggery. Cook for 5 more minutes.
- Add vinegar and jaggery and stir well.
- Add the chicken and cook for 10 minutes on low heat.
- Add hot water (about 2 cups), cover the pan, and cook for about 10 minutes.
- Add salt to taste.
- Cook until the sauce gets thick and turns red.
How to make Sali:
- Cut potatoes into thin, matchstick-like pieces.
- Put the potato sticks in a bowl of water with 1 tablespoon of salt and let them soak for 15 minutes.
- Heat oil in a pan for deep frying the potatoes.
- Fry the potatoes a little at a time.
- Cook them over low heat until they are crispy and golden.
- Take the fried potatoes out of the oil and then fry the rest.
Finishing the Chicken Dish - Sali ma Marghi
- Add about two-thirds of the fried potatoes to the cooked chicken curry and gently stir.
- Put the remaining fried potatoes on top of the curry and serve it hot with bread or rice.
Notes
I like to use a food processor to cut the potatoes into small pieces for this dish. But, you can also chop them by hand.
Nutrition
Serving: 150g | Calories: 692kcal | Carbohydrates: 54.99g | Protein: 34.3g | Fat: 38.04g | Saturated Fat: 4.811g | Trans Fat: 7.4g | Cholesterol: 83mg | Sodium: 1299mg | Fiber: 7.4g | Sugar: 9.07g
