- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Serving: 4 People
- Calories: 6088 kcal
- Carbohydrate Content: 127.88 g
- Cholesterol Content: 860 mg
- Fat Content: 549.19 g
- Fiber Content: 24.6 g
- Protein Content: 193.3 g
- Saturated Fat Content: 96.04 g
- Serving Size: 1
- Sodium Content: 3559 mg
- Sugar Content: 43.46 g
- Trans Fat Content: 3.119 g
Salli Murgh is a traditional Parsi delicacy. This Parsi chicken curry recipe is a delicious way to cook chicken at home and feast on with family and friends. Salli Murgh is made on special occasions and festivals, and everyone enjoys it a lot. In this Parsi recipe, chicken pieces are first marinated with ground masala, salt and pepper. Then it is cooked with whole spices, potatoes, tomato puree and apricots that give this dish a delightful taste. This spicy chicken curry is best to serve with fried potato straws as a garnish. Serve it hot with steamed rice. Don't wait for more and follow this easy recipe to make salli murgh at home.
Ingredients of Salli Murgi Recipe
- Chicken - 1 Kg
- Cardamom - 2
- Cinnamon stick - 1 Inch
- Cloves - 4
- Coriander seeds - 10 gm
- Cumin seeds - 1 Tablespoon
- Whole red chili - 4
- Oil - 2 Tablespoons
- Onion - 200 gm
- Dry apricots - 4
- Ginger - 15 gm
- Garlic - 5 gm
- Salt - 1 Teaspoon
- Tomato puree - 2 Cups
- Sugar - ½ Teaspoon
- Vinegar - 1 Tablespoon
- Potatoes - 200 gm
- Oil for frying - 2 Cups
How to Make Salli Murgi
Step 1: Remove the stones of the dry apricots and soak in the warm water.
Step 2: Lightly boil the cardamom, cloves, cinnamon, coriander seeds, cumin seeds and whole red chilli, separately. Combine and grind to a powder.
Step 3: Finely slice the onions and make a paste of ginger and garlic.
Step 4: Clean and cut the chicken into small pieces.
Step 5: Put chicken pieces in a frying pan and add half tablespoon of ground masala and a little salt and mix them well.
Step 6: Let the chicken be marinated for an hour.
Step 7: Heat oil in a handi. Add the onions and fry well until golden brown.
Step 8: Add the remaining ginger-garlic paste, salt and the ground masala.
Step 9: Fry well while stirring until the oil separates out.
Step 10: Add the chicken pieces and continue cooking while stirring for about 15-20 minutes.
Step 11: Add tomato puree and allow to simmer until the chicken is tender.
Step 12: Add sugar and vinegar and stir well.
Step 13: Add the soaked apricots and simmer for 5 minutes.
Step 14: Check for seasoning and then remove from fire.
Step 15: Peel and cut potatoes into straws. Put in salted water.
Step 16: Drain and dry the straws. Deep fry in hot until crisp and golden brown.
Step 17: Garnish the chicken with fried potato straws and serve hot.