Parsi Salli Murgh Recipe - Salli Marghi
A traditional Parsi delicacy, Parsi Salli Murgh Recipe is literally synonymous with parsi cuisine. Made in each of their households, it is served at all special occasions and festivals. Essentially a chicken curry made parsi stye with whole spices and topped with potato straws-known as salli, which gives this flavourful dish a lovely crunch.
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 Irani Berry pulao, and finsih off with a traditional, Parsi Lagan Nu Custard Recipe.
Other Parsi recipes that you can try are:
20 M
45 M
65 M
4 Servings
Ingredients
- 750 grams Boneless chicken , medium pieces
- 4 Onions , Fine Chopped
- 1 cup Homemade tomato puree
- 2 tablespoons Ginger , Paste
- 2 tablespoons Garlic , Paste
- 2 tablespoons Green Chilli , Paste
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 pinch Nutmeg powder
- 1 pinch Cardamom (Elaichi) Pods/Seeds , crushed
- 4 Cloves (Laung) ,
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 2 Bay leaves (tej patta)
- Cooking oil , for cooking
- Potato straws , a handful, Salli- straw like potato wafers/chips
- 2 Bay leaves (tej patta)
- Cooking oil , for cooking
- 2 cups Potatoes (Aloo) , made into crispy fries
- Coriander (Dhania) Leaves , a small bunch, finely chopped
How to make 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- 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 Irani Berry pulao, and finsih off with a traditional, Parsi Lagan Nu Custard Recipe.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
