Authentic Parsi Sali Marghi with Warm Crusty Pao
A delightful Parsi wedding classic featuring tender chicken cooked in a rich, tangy tomato-onion gravy. Crowned with an abundance of crisp, golden potato matchsticks, it offers an irresistible contrast of textures.
60min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan and fry the sliced onions until golden brown and caramelized.
2
Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
3
Stir in the turmeric powder, red chili powder, and cumin-coriander powder, frying gently for 30 seconds.
4
Add the chicken pieces and sear them in the spice mixture until they turn opaque on all sides.
5
Pour in the tomato puree, vinegar, jaggery, and salt. Mix well to combine.
6
Cover the pan and simmer on medium-low heat for 25 to 30 minutes until the chicken is fully cooked and tender.
7
Uncover and adjust the gravy consistency, ensuring it is thick and coats the chicken well.
8
Just before serving, garnish the curry generously with the crisp potato sali and fresh coriander leaves, pairing it with warm crusty pao.
Ingredients
700g chicken, cut into pieces
3 large onions, finely sliced
4 ripe tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp cumin-coriander powder
2 tbsp malt vinegar or lemon juice
1 tbsp jaggery or sugar
3 tbsp vegetable oil or ghee
Fresh coriander leaves for garnish
2 cups store-bought or homemade potato sali (crisp potato matchsticks)
Salt to taste
Warm crusty Pao bread for serving
*This AI-generated recipe may contain inaccuracies.