Authentic Parsi Salli Marghi
A delightful Parsi classic featuring succulent chicken braised in a tangy, spiced tomato gravy and crowned with crisp, golden potato straws. This celebratory dish brings a perfect balance of comforting warmth and delightful crunch.
60min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add the whole spices until they crackle.
2
Add the sliced onions and sauté on medium heat until they turn golden brown.
3
Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
4
Add the turmeric powder, red chilli powder, cumin powder, and coriander powder, splashing a tablespoon of water to prevent burning.
5
Add the chicken pieces and sear them well in the spice mixture for about 5 to 7 minutes.
6
Pour in the tomato puree, season with salt, and mix thoroughly. Cover and cook on medium-low heat until the chicken is tender and the oil separates.
7
Stir in the vinegar and grated jaggery to balance the tanginess and sweetness of the gravy.
8
Simmer uncovered for another 5 minutes until the gravy thickens to a rich coating consistency.
9
Garnish with freshly chopped coriander leaves just before serving.
10
Right before plating, top the hot chicken curry generously with a thick layer of crispy potato salli so they retain their crunch.
Ingredients
750 grams chicken, cut into curry pieces
3 large onions, finely sliced
4 ripe tomatoes, pureed
1 tablespoon ginger-garlic paste
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 tablespoon coriander powder
2 tablespoons vinegar or lemon juice
1 tablespoon jaggery, grated
3 tablespoons ghee or cooking oil
Whole spices (2 green cardamoms, 1 cinnamon stick, 3 cloves)
Fresh coriander leaves, chopped
2 cups ready-made potato salli (potato crisps/straws)
Salt to taste
*This AI-generated recipe may contain inaccuracies.