Sali Murghi

A parsi chicken dish

• CuisineIndian
• CategoryChicken
• CourseMains

Ingredients

• 1 kgChicken
• 400 gmsOnion, chopped
• 2Green chillies, sliced
• 2 tbspGarlic, minced
• 1 tbspGinger, minced
• 400 gmsTomato puree
• 2 tspChilli powder
• 2 tspJaggery or brown sugar
• 2 tspGaram masala
• ½ tspTurmeric powder
• 2 tspCumin powder
• 100 gmsPotato straws
•  Oil
•  Salt

Preparation

1. Heat oil in a pan and fry chopped onion till light brown
2. Add sliced green chillies, garlic and ginger and stir till soft
3. Add tomato puree, chilli powder, turmeric powder, garam masala, jaggery and stir
4. Add a little water and simmer till oil separates
5. Cut chicken into bite sized pieces and add to pan
6. Stir until coated
7. Add cumin powder and salt to taste
8. Add some water, stir and cover
9. Simmer for 20 minutes or till chicken is cooked
10. Serve garnished with potato straws

It was pot luck and I was planning to get a chicken dish for a party. Some chicken dish, not quite sure what. I met the host the day before at another do and he rhapsodied about parsi cooking - Chicken Farcha, Sali Boti, etc. So the next day, at the last minute, I decided to make a parsi dish - Sali Murghi.

I had two hours to buy any fresh produce required and then it was off to the gym before going to the host's place for dinner. I rushed to the supermarket and bought some onions, ginger, garlic, green chillies and a bottle of tomato puree. I also grabbed some potato straws that are sold under the brand name of 'french Fries'. The chicken had already been bought.

Two hours would be ample for many people but I tend to be of the slow and sure school of thought when it comes to cooking. Tigress helped by trimming the fat off the chicken and cutting it into bite sized pieces. After the quick shopping trip, I got down to chopping the onions and grating the ginger and garlic. I had run out of my homemade garam masala, so that was being made as well. One and a half hours to go and the cooking process finally started. While the onion was frying, I made the garam masala. Half an hour to go and the chicken was nicely simmering. A quick shower and I was ready for the gym. I shut the heat off and headed off to the gym. For a change, I reached there on time. I exercised, comfortable in the knowledge that most of the preperation was done. All I had to to do when I got home was to put the sali murghi into a pot.

The 'sali' part of the sali murghi is potato straws deep fried. the 'french fries' packet is perfect for this. I took the packet along - they will be scattered over the chicken just before serving.