Parsi Salli Murgh Recipe – Salli Marghi
Parsi Salli Murgh is a rich and aromatic chicken curry from the Parsi community, known for its delicate blend of spices and unique texture, often garnished with crispy potato straws. This flavorful dish, which is a classic in Parsi cuisine, brings together tender boneless chicken and a spice-infused gravy, making it the perfect centerpiece for a cozy dinner. Typically served with crispy potato straws known as Salli, this dish is a hearty meal, perfect when paired with a fragrant Iranian berry pulao and followed by a traditional Parsi dessert, such as Lagan Nu Custard. Let’s dive into the recipe and bring this Parsi favorite to your dinner table.
Cuisine:
Parsi Recipes
Course:
Dinner
Diet:
Non-Vegetarian
Ingredients for Parsi Salli Murgh
| Ingredients | Quantity |
|---|---|
| Boneless Chicken (cut into medium pieces) | 750 grams |
| Onions (finely chopped) | 4 medium onions |
| Homemade Tomato Puree | 1 cup |
| Ginger (paste) | 2 tablespoons |
| Garlic (paste) | 2 tablespoons |
| Green Chilli (paste) | 2 tablespoons |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Nutmeg Powder | 1 pinch |
| Cardamom (Elaichi) Pods/Seeds (crushed) | 2 pods |
| Cloves (Laung) | 4 cloves |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Bay Leaves (Tej Patta) | 2 leaves |
| Oil | For cooking |
| Potato Straws (Salli – straw-like potato wafers) | A handful |
| Potatoes (Aloo) | 2 large potatoes (made into crispy fries) |
| Coriander (Dhania) Leaves (finely chopped) | A small bunch |
Preparation Time:
- 20 minutes
Cooking Time:
- 45 minutes
Instructions for Making Parsi Salli Murgh
-
Clean and Prepare the Chicken:
Begin by washing the boneless chicken thoroughly under running water. Set it aside to drain any excess water. Ensure the chicken is cut into medium-sized pieces for even cooking. -
Prepare the Spices and Aromatics:
Heat oil in a pressure cooker over medium heat. Once the oil is hot, add the bay leaves, cloves, crushed cardamom pods, and cinnamon stick. Allow these whole spices to sizzle and infuse the oil with their aroma. -
Sauté the Onions:
Add the finely chopped onions to the pressure cooker. Sauté them until they turn a deep golden brown. This step is crucial, as the caramelized onions lend a rich flavor to the curry. This will take about 5-7 minutes. -
Add the Tomato Puree:
Now, add the homemade tomato puree to the mixture. Cook the tomato puree along with the onions until the oil separates from the masala, indicating that the base is well-cooked. -
Add Dry Spices:
Add the dry spice powders – turmeric powder, garam masala powder, Kashmiri red chilli powder, and salt to taste. Stir well to combine the spices with the onion-tomato mixture. -
Enhance with Nutmeg and Cardamom Powder:
Sprinkle in the nutmeg powder and crushed cardamom. These will add a unique depth of flavor to the curry. Stir everything together to mix the spices thoroughly. -
Pressure Cook the Chicken:
Add 1 cup of water to the pressure cooker and bring the mixture to a gentle boil. Now, add the chicken pieces. Stir to coat the chicken well with the spices. Close the lid of the pressure cooker and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally. This ensures the chicken becomes tender and absorbs all the flavors. -
Prepare the Potato Straws:
While the chicken is cooking, prepare the crispy potato straws (Salli). You can either fry store-bought potato wafers or make your own by slicing potatoes into thin strips and frying them until golden and crispy. These will serve as the garnish for the curry. -
Final Touches:
Once the pressure has released, open the cooker and give the Parsi Salli Murgh a final stir. Transfer the curry to a serving dish. Garnish generously with the crispy potato straws (Salli) and finely chopped coriander leaves to add a fresh touch. -
Serve:
Parsi Salli Murgh is best enjoyed with steamed rice or Iranian berry pulao. Pair it with a refreshing salad and finish off with a traditional Parsi dessert, such as Lagan Nu Custard, for a complete meal.
Tips for the Perfect Parsi Salli Murgh:
- Tender Chicken: For the best results, use fresh, boneless chicken. The pressure cooking method ensures the chicken remains tender and flavorful.
- Crispy Potato Straws: Make sure the potato straws are crisp before adding them to the curry, as they provide a delightful crunch that contrasts beautifully with the smooth curry.
- Adjust the Spice Level: If you prefer a milder version, reduce the quantity of Kashmiri red chilli powder and green chilli paste. The dish will still be flavorful, but less spicy.
Nutritional Information (per serving):
- Calories: Approx. 300-350 kcal
- Protein: 30g
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 3g
- Cholesterol: 70mg
Indulge in this aromatic and delicious Parsi Salli Murgh as it brings the flavors of Parsi cuisine to your dinner table. The blend of spices, tender chicken, and crispy potato straws creates a memorable dish that will leave your guests asking for more!
