Sali Marghi
Authentic Parsi Sali Marghi
- 3 Tbsp oil
- 1 cup onions, chopped
- 1 Tbsp ginger, chopped
- 2 tsp garlic paste
- 1 1/2 cup tomato puree
- 1/2 Tbsp red chilli powder (For color)
- 1/4 Tbsp turmeric
- 1 green chilli, chopped
- 1/2 Tbsp garam masala
- 7 -8 chicken pieces (Leg and thigh)
- Salt, to taste
- Water
- 1 1/2 Tbsp jeera powder
- Sali, to top the dish (Deep fried potato lachchas)
Method
- Step 110 mins
- Step 25 mins
- Step 35 mins
- Step 45 mins
- Step 520 mins
- Step 610 mins
Add oil in a deep bottomed pan and add some chopped onions and ginger and garlic paste. Saute the onions till golden brown. Strain out any extra oil.
Add the tomato puree and cook for 3-4 minutes.
Add red chilli powder, turmeric powder, green chillies and garam masala powder. Saute till you see the oil oozing out.
Add in the chicken pieces. Mix the chicken pieces nicely with the masalas and add salt as per taste.
Add the water so that the chicken is covered. Cover the pan and simmer for 20 minutes.
Add some jeera powder. Mix well. Now cook till the gravy is thick and the chicken is cooked.
Top it up with some sali and serve hot.
Recipe By
MafrinFounder, Zoroastrian Connection
IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer
Pinky Dadachanji