Salli Chicken

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Salli Chicken

Recipe Courtesy - Vistasp Hodiwala
0 0 7209

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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Parsi Chicken Bafat

A sumptuous home cooked meal
0 0 89931

Theres just no reason that you should miss out on this tasty Parsi Bafat

  • To prep

    15 min

  • To cook

    60 min

  • Level

    Easy

  • Servings

    3
  • 1 lb boneless chicken thighs, cut in 2 inch pieces (bone-in chicken or mutton can be used)
  • ½ lb potatoes, cut in 2 inches pieces
  • 1 tablespoon canola oil or Ghee (Indian-style clarified butter)
  • 1½ teaspoon cumin seeds
  • 1½ cups chopped red onion
  • 1 tablespoon ginger garlic paste (4-5 gloves garlic & ½ inch ginger, grated)
  • ½ cup shredded fresh coconut (desiccated coconut works too)
  • 1 teaspoon ground red chili or Cayenne pepper
  • 1 teaspoon Garam Masala OR substitute with ¼ teaspoon each ground: cinnamon, cardamom, cloves, black pepper)
  • 1½ teaspoon salt, or to taste
  • 1 cup (about 2 medium) chopped tomatoes
  • 1 tablespoon jaggery OR 1 teaspoon sugar
  • 1 teaspoon tamarind concentrate OR 1 tablespoon lime juice
  • 2 tablespoon cider vinegar
  • 2 tablespoons chopped cilantro leaves

Method

  • Step 1
    10 mins
    • This dish can be made in a deep pot with a tight-fitting lid, or in a pressure cooker (especially recommended for mutton.)
    Heat canola oil or ghee; add cumin seeds and chopped onion. Cook the onion for about 5 minutes on a high flame, stirring occasionally till it gets a dark brown color.
  • Step 2
    15 mins
    • Add the ginger and garlic, shredded coconut, chicken, potatoes, ground spices and salt. Cook on a high flame, stirring intermittently for 5-7 minutes, till you smell the aroma of the spices. Feel free to add a tablespoon of water at a time, as required to cook the spices and coconut.
  • Step 3
    15 mins
    • Now stir in the tomatoes, jaggery or sugar, tamarind paste or lime juice, and cider vinegar. Add a cup of water or chicken stock.
    Cook covered with a tight fitting lid for 10-15 minutes on a medium flame, till the meat and potatoes are done, adding more liquid if required.
  • Step 4
    20 mins
    • If you’re using the pressure cooker, let the liquid come to a boil, close the lid and reduce to a low simmer after 2 whistles. Turn off the flame in 10-12 minutes for chicken and 12-15 minutes for mutton.
    The consistency of this curry will be thick. Sprinkle chopped cilantro and taste for salt, adding more as desired.
    You can serve Parsi Chicken Bafat with bread, roti or rice.
Recipe By

MafrinFounder, Zoroastrian Connection

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

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