Monday, 14 September 2015

Chicken with Potato Straws/Murghi ma Sali

Chicken with  Potato Straws
Murghi Ma Sali

Often served in a Parsi Wedding Feast called "Patra nu bhonu" this dish is timeless.


This chicken dish has subtle spices and tad of gravy to mop up with fresh crisp bread; served with fine potato straws called sali which is added at the very end to keep the "crunch" that adds to the texture.








Serves 4 persons


Ingredients
2 tbsp oil
8 pieces of skinless chicken
1 tsp fresh ginger paste
1 tsp fresh garlic paste
1 tsp red chillie powder
½ tsp turmeric powder
1 tsp cumin powder
1 tsp salt
2 fresh tomatoes cut in quarters
1 cup fried golden brown diced onions
2 whole cardamoms
1 stick cinnamon
2 green chillies slit open
6 black peppercorns
6 cloves
Optional: 12-18 pieces of dry baby apricots
A handful of fresh corriander leaves.

500 gms of ready to eat plain potato straws


Method
In a pan heat the oil, add the chicken and lightly brown all over for 7 minutes. Add the spices, the onions, the tomatoes and a few tablespoons of water. Mix well. Now add the dry apricots (if you are adding it), give it a stir, cover the pot and let it cook for 30 minutes until all the chicken pieces are cooked through. The gravy should be thick and not watery and runny. 

Optionally Add a handful of finely chopped corriander leaves if you should desire;Cook for about 5 minutes.

Sprinkle the 500 gms of ready to eat potato straws all over before serving.

Tips

Cook uncovered if you want to dry the gravy on a high flame for a couple of extra minutes.

Buy a packet of ready to eat thin crisp potato straws.

The colour of the gravy will depend on the onion, the darker the onion has been fried the deeper the colour. 
You can add 3/4th cup tomato which is pureed instead of quarters if you like a" thick" gravy. However this dish authentically calls for a clearer lighter gravy.
The smoothness and coarseness depends on the onion and tomato. 
Puree it accordingly.  Use a food processor if you prefer.

For more Parsi Food recipes 

Photo Credit
Sheriar Hirjikaka

Readers Comments
21st September 2015
Zarrin Dadinatha Made this last week. Easy recipe and very delicious! Thank you Niloufer.


Maazbin Bhomisha
22nd July 2017
Hi Niloufer I tried your salli Murghi recipe and it turned out very good.
I like it a bit darker like they do in Bombay so fried the onions a bit darker.


Thanks

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