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Parsi Chicken Curry पारसी सल्ली मुर्ग़ Jardaloo Salli Murghi parsi Salli Chicken

Parsi Chicken Curry पारसी सल्ली मुर्ग़ Jardaloo Salli Murghi parsi Salli Chicken

Chicken curry to बहुत khaayi होगी aapne, but I bet you wouldn't have tasted something like this. Parsi Salli Murgh is a unique dish that has spicy chicken curry served with crispy potato fingers!

Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: IndianParsi

Parsi Chicken Curry पारसी सल्ली मुर्ग़ Jardaloo Salli Murghi parsi Salli Chicken Recipe - Ranveer Brar

Ingredients

For Parsi Salli Murgh

2-3 heaped tbsp Oil, तेल

3 large Onions, finely chopped, प्याज

1 tsp Turmeric powder, हल्दी पाउडर

1 tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

1 heaped tbsp Coriander powder, धनिया पाउडर

½ tsp Cumin powder, जीरा पाउडर

4 large Tomatoes, puree, टमाटर की प्यूरी

1 large Tomato, chopped, टमाटर

1 tsp Tender Coriander stems, finely chopped, धनिया के डंठल

1 kg Chicken (Drumstick & thigh with bones) चिकन

Salt to taste, नमक स्वादअनुसार

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

8-10 no. dried Apricots, सूखे जर्दालु

2-3 heaped tbsp Kolah vinegar, कोला सिरका

½ cup Water, पानी

2 tbsp Kolah vinegar, कोला सिरका

For Salli

1 large Frying potato (peeled, sliced & julienned) पहाड़ी आलू

Oil for frying, तलने के लिए तेल

For Garnish

Chilli oil, चिल्ली ऑइल

Coriander sprig, धनिया पत्ता

Process

For Parsi Salli Murgh

In a handi, add oil, once it’s hot, add onions and saute it until golden in colour.
Add turmeric powder, degi red chili powder, coriander powder, cumin powder and cook it for a minute.
Add tomato puree, tomato and cook it for a while until cooked well.
Add tender coriander stems, chicken, salt to taste, ginger garlic paste and cook it for 10-12 minutes until chicken is half cooked.
Finish it with dried apricots, kolah vinegar, water, cover it with a lid and allow it to further cook.
Transfer it to a serving dish, garnish it with prepared salli, chilli oil and coriander sprig.
Serve hot with roti.

For Salli

Take a frying potato, cut it into thin slices with the help of a slicer.
Take potato slices and cut it into thin juliennes and transfer it to a tray.
Heat oil in kadai, once it’s hot, add potato julienned, fry them until crispy and golden in colour.
Transfer it to an absorbent sheet and keep it aside for further use.