Sali Marghi/ Sali Chicken
An age old recipe that has been doing the rounds of Parsi households. In the early days when women usually made everything from scratch even the potato sali for this dish was made at home. These days we walk into a wafer shop and simply buy the potato sali.”
In case you want to make the sali at home : grate potatoes, soak a while in salted water and deep fry. Use a stainless steel strainer to deep fry the sali as it will easier to lift the sali quickly once it’s done and will prevent it from getting burnt.
1 Kg Chicken, cut into 8-10 pieces
1 tbsp ginger-garlic paste
2 onions, finely chopped
3 tomatoes, pureed
2-3 green chilies, finely chopped
1 ½ -2 tsp chili powder
¾ tsp turmeric
1 tsp garam masala
2 small bay leaves
1 star anise
1 tsp cumin seeds
2 green cardamoms, lightly crushed
1 tsp poppy seeds, roasted n ground (optional – poppy seeds are banned in certain countries)
Salt to taste
Potato Sali (from a wafer shop)
Wash the chicken n marinate in ginger-garlic paste n salt for 30 minutes.
Heat oil in a large thick bottomed vessel. Add the cinnamon, bay leaves, cardamoms, cumin seeds and star anise. Add the onions and fry.
When the onions turn light golden brown add chili powder, garam masala powder and turmeric powder. Fry for a few seconds and add the poppy seed paste. Fry well for a minute or two on medium heat.
Add the chopped green chilies and tomatoes n cook over medium flame till oil separates.
Add the chicken pieces and allow to cook in its own juices for 5-10 minutes.
Then add one and half cups of water, cover n cook till chicken is tender. Check for salt, add more if needed. Simmer for a couple minutes after adding salt.
Remove into a dish n garnish with potato sali (I use store bought – from the wafer shop)
– Recipe by Kainaaz Writer Bokdawalla