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.