Salli Chicken

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Salli Chicken

Recipe Courtesy - Vistasp Hodiwala
0 0 7671

Parsis favourite salli chicken

  • To prep

    1 hr

  • To cook

    45 min

  • Level

    Medium

  • Servings

    6
  • Chicken 1 kg
  • Curd 500 gms
  • Ginger garlic and green chilli paste
  • red chilli powder
  • turmeric
  • salt
  • jeera
  • whole spices - cinnamon, cloves, cardamom, black pepper, mace
  • Onions
  • Tomato puree
  • Saffron
  • Cashewnut paste

Method

    Recipe for sali chicken.
  • Step 1
    1 hour
    • Marinate 1 kg chicken in 500gms of dahi ginger ginger garlic and chilli paste red chilli powder haldi and salt.
  • Step 2
    2 mins
    • Heat around 100 gms of oil add jeera and whole spices namely cinnamon cloves cardamom black pepper mace.
  • Step 3
    10 mins
    • Take 3 big onions finely chopped and saute with the above masalas till golden brown.
  • Step 4
    5mins
    • Add the marinated chicken and saute for 5 minutes.
  • Step 5
    2 mins
    • Add tomato puree of 4-5 tomatoes.
  • Step 6
    5 mins
    • Add a pinch of saffron and 2 tablespoon of cashew or peanut paste optional.
  • Step 7
    15 mins
    • Add 1 cup water and close the lead.
    Slow the flame after one whistle.
    Cook for 10 minutes.
    Add sali while serving.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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Lemon Asparagus Chicken Pasta

This pasta tastes so yum
0 0 95796

Cheesy chicken Pasta garnished with Parsley and Parmesan

  • To prep

    30 min

  • To cook

    40 min

  • Level

    Easy

  • Servings

    4
  • kosher salt
  • 1 lb. linguine or spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Freshly ground black pepper
  • 2 tsp. Italian seasoning
  • 2 tbsp. butter
  • 1 small red onion, chopped
  • 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
  • 3/4 c. heavy cream
  • 1/2 c. low-sodium chicken broth
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 3/4 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan, plus more for garnish
  • 1 lemon, sliced into half moons
  • Freshly chopped parsley, for garnish

Method

  • Step 1
    10 mins
    • Boil the pasta in a big pot with salted water. Once its cooked drain and keep aside.
  • Step 2
    20 mins
    • In a pan heat olive oil on medium heat. Add chicken, salt as per taste, black pepper powder, and some Italian seasoning. Cook the chicken until its golden. It would take approx 10 mins per side. Remove in a plate. Let it cook down and than thinly slice the chicken.
  • Step 3
    10 mins
    • In a skillet, melt some butter on medium flame. Add red onions and asparagus. Season with some salt and black pepper. powder. Cook until tender, after after 5 minutes add heavy cream, chicken broth, garlic, lemon juice. Let everything simmer for 5 minutes.
    Mix in all the cheeses and let it cook until the cheese is melting. Add cooked linguine and lemon slices.
    Top all this with the sliced chicken and garnish with some more Parmesan and bit of parsley and serve hot.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

You may also like

2 simple recipes

by Mohnaz Balsara
  • LevelEasy
  • Servings1

Amritsari Chicken Masala

by Mafrin
  • To cook 40 min
  • LevelMedium
  • Servings3

Butter Chicken

by Mohnaz Balsara
  • To cook 1 hr
  • LevelEasy
  • Servings4

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One Review & Rating

  1. Pinky Dadachanji
    Sep 1, 2018 at 06:04

    Delicious.... Yum rescipes

Leave a Reply

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