Salli Murgh – A Parsi Delicacy

Ingredients

• 1 kg Chicken (bone-in)
• 3-4 tbsp Oil
• 2 tbsp Ginger Garlic Green Chilli paste
• 1 tsp Cumin powder
• 2 tsp Kashmiri Red Chilli powder
• 1/2 tsp Turmeric powder
• 2 tsp Salt
• 1 tsp Garam masala
• 4 medium Onions (finely chopped)
• 4 medium Tomatoes (pureed)
• 2-3 finely chopped Green Chillies
• 7-8 pieces Dried Apricots (chopped)
• 1/2 cup Coriander Leaves (chopped)
• 3 large Potatoes (cut into thin straws or salli)
• 2-3 cups Oil (for frying)

Steps

1. Peel potatoes, slice thinly, cut into strips. Deep fry in oil until crisp. Toss with salt and set aside.
2. Heat oil in a pan. Add onions and saute until golden brown. Also add ginger garlic paste and chopped green chillies.
3. Add chicken pieces and cook until lightly browned.
4. Add cumin, chilli powder, turmeric, salt and garam masala. Mix well.
5. Add pureed tomatoes and cook until oil separates.
6. Stir in chopped dried apricots. Add water as needed. Cover and simmer until chicken is cooked through.
7. Garnish with chopped coriander leaves and potato salli.
8. Top with more of crispy salli potatoes just before serving. Enjoy!