Authentic Parsi Sali Murgh with Warm Butter Pav
A delightful Parsi classic featuring tender chicken cooked in a rich, tangy apricot and tomato gravy, crowned with crispy potato straws. This celebratory dish offers an irresistible harmony of sweet, spicy, and crunchy textures.
65min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown.
2
Add ginger-garlic paste and sauté until the raw aroma disappears.
3
Stir in the red chili powder, turmeric powder, and cumin-coriander powder, cooking for a minute on low heat.
4
Add the tomato puree and cook until the oil begins to separate from the masala.
5
Add the chicken pieces and sear them well in the spiced gravy for about 5 minutes.
6
Toss in the chopped soaked apricots, pour in a half cup of water, cover, and simmer until the chicken is tender and fully cooked.
7
Adjust salt to taste, garnish with fresh coriander, and generously top with crispy potato sali right before serving alongside warm butter pav.
Ingredients
500g chicken thighs, bone-in
2 large onions, finely sliced
2 tomatoes, pureed
2 tbsp ginger-garlic paste
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp cumin-coriander powder
4 dried apricots, soaked and chopped
2 tbsp straw potatoes (sali)
3 tbsp ghee or cooking oil
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.