Parsi Salli Murgh Recipe - Salli Marghi

Archana's Kitchen

July 18, 2021

6525 Ratings

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4 Servings

Meal:Dinner

Cuisine:Parsi Recipes

Parsi Salli Murgh is a spicy chicken curry that is typically served with potato straws as a garnish, hence the name, salli murgh.

The curry is a quintessential dish in Parsi community that has to be served on every special occasion. Parsi Salli Murgh itself is a rich and flavorful dish that needs no side dish to company and is enjoyed with either berry pulao or plain white steamed rice.

Serve this Parsi Salli Murgh along with Iranian Berry pulao, and finish off with a traditional, Parsi Lagan Nu Custard Recipe.

Other Parsi recipes that you can try are:

Parsi Salli Murgh is a spicy chicken curry that is typically served with potato straws as a garnish, hence the name, salli murgh.

Serve this Parsi Salli Murgh along with Iranian Berry pulao, and finish off with a traditional, Parsi Lagan Nu Custard Recipe.

Other Parsi recipes that you can try are:

Ingredients

750 Boneless chicken, medium pieces

4 Onions, Fine Chopped

1 Homemade tomato puree

2 Ginger, Paste

2 Garlic, Paste

2 Green Chilli, Paste

1 Kashmiri Red Chilli Powder

1/2 Turmeric powder (Haldi)

1 Garam masala powder

1 Nutmeg powder

1 Cardamom (Elaichi) Pods/Seeds, crushed

4 Cloves (Laung),

2 Cardamom (Elaichi) Pods/Seeds

1 Cinnamon Stick (Dalchini)

2 Bay leaves (tej patta)

Oil, for cooking

Potato straws, a handful, Salli- straw like potato wafers/chips

2 Bay leaves (tej patta)

Oil, for cooking

2 Potatoes (Aloo), made into crispy fries

Coriander (Dhania) Leaves, a small bunch, finely chopped

Instructions for Parsi Salli Murgh Recipe - Salli Marghi

To begin the preparation of Parsi Salli Murgh, wash and clean chicken nicely under running water and keep aside.

Heat oil in a pressure cooker on medium heat, add the bay leaf, cloves, cardamom, cinnamon, allow it to sizzle, next add the chopped onions and saute till they attain a deep brown colour. This will take about 5-7 minutes.

Now add the tomato puree and completely cook, until the mixture comes together.

Now add the dry spice powders- chicken, turmeric powder, garam masala powder, red chilli powder, salt and mix well.

At this stage, add the nutmeg and cardamom powder, add 1 cup of water and close the pressure cooker.

Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally.

Once the pressure has released, open the cooker and transfer the Parsi Salli Murgh into the serving bowl.

Serve with a handful of store bought potato straw known as Salli, hence the name of this dish.

Serve this Parsi Salli Murgh along with Iranian Berry pulao, and finish off with a traditional, Parsi Lagan Nu Custard Recipe.