Parsi Salli Murgh Recipe
An Authentic Parsi Chicken Curry with Crispy Potatoes and a Burst of Flavors
Introduction
Parsi cuisine is known for its aromatic flavors, a unique blend of Persian and Indian influences. Among the many delicious Parsi dishes, Salli Murgh stands out as a true comfort food. This dish features tender chicken cooked in a rich, spiced gravy with a lovely crunch from crispy fried potatoes (salli), making it a perfect dinner recipe. Traditionally served with rice, Parsi Salli Murgh is an unforgettable meal that will delight your taste buds. Whether you’re hosting a dinner party or simply craving something flavorful, this recipe is sure to impress.
Ingredients
The ingredients are a mix of aromatic spices, tangy yogurt, and crispy potatoes, creating a symphony of flavors.
| Ingredient | Quantity |
|---|---|
| Chicken (cut into small pieces) | 750 grams |
| Onions (finely chopped) | 4 medium |
| Ginger-garlic paste | 2 tablespoons |
| Green chili paste | 2 tablespoons |
| Red chili sauce | 1 tablespoon |
| Yogurt | 1/2 cup |
| Coriander powder | 2 tablespoons |
| Kashmiri red chili powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Nutmeg powder | 1 teaspoon |
| Cardamom (crushed) | 1 teaspoon |
| Whole black pepper (crushed) | 1 teaspoon |
| Cloves (lavang) | 4 cloves |
| Cardamom pods | 2 pods |
| Cinnamon stick | 1-inch piece |
| Bay leaves | 2 leaves |
| Oil (for cooking) | As needed |
| Potatoes (fries) | 2 cups |
| Fresh coriander leaves (finely chopped) | 4 sprigs |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Servings
- Serves: 4
Cuisine
- Parsi Cuisine
Course
- Main Course (Dinner)
Diet
- Non-Vegetarian
Instructions
-
Prep the Chicken:
Start by cleaning and washing the chicken thoroughly under cold water. Pat it dry with a clean kitchen towel. Place the chicken pieces in a large mixing bowl. Add yogurt, ginger-garlic paste, green chili paste, red chili sauce, and a pinch of salt. Mix everything together until the chicken is well-coated. Cover the bowl and marinate for at least 30 minutes in the fridge to allow the flavors to meld. -
Cook the Aromatics:
In a heavy-bottomed pan or kadhai, heat some oil over medium-high heat. Once the oil is hot, add whole spices—cloves, cardamom pods, cinnamon, and bay leaves. Sauté for a minute or two until the spices release their fragrance. -
Sauté the Onions:
Add the finely chopped onions to the pan. Stir-fry the onions until they turn golden brown and soft. This will take about 8-10 minutes. Keep an eye on them to ensure they don’t burn. -
Add the Marinated Chicken:
Add the marinated chicken pieces to the pan with the onions. Stir well to combine, and cook the chicken on high heat for about 5-7 minutes. This will allow the chicken to sear and lock in the flavors. -
Spice it Up:
Once the chicken starts to release its juices, add the turmeric powder, coriander powder, Kashmiri red chili powder, and garam masala. Stir well to coat the chicken with the spices. Let the chicken cook for another 10-15 minutes on medium heat until the oil begins to separate from the gravy. -
Simmer the Curry:
Add a little water if necessary to adjust the consistency of the curry to your liking. Cover the pan and let the chicken cook for another 10-12 minutes on low heat until it is fully cooked and tender. Stir occasionally to ensure the chicken doesn’t stick to the bottom. -
Prepare the Garnishes:
While the chicken is simmering, fry the potatoes. Cut the potatoes into thin slices or matchsticks and fry them until golden and crispy. Set them aside on a paper towel to drain excess oil. -
Final Touch:
Once the chicken is cooked, check for seasoning and add salt as needed. Transfer the curry to a serving bowl, and garnish with fresh coriander leaves and crispy fried potatoes (salli). -
Serve:
Serve your delicious Parsi Salli Murgh with steamed basmati rice or warm naan bread for a complete meal. Enjoy the rich flavors, tender chicken, and crispy potatoes in every bite.
Tips and Variations
- Spice Level: You can adjust the spice level according to your preference. Add more green chilies for extra heat or reduce the red chili powder if you prefer a milder dish.
- Yogurt Substitute: If you don’t have yogurt, you can use cream for a richer taste, although it will alter the final texture and flavor slightly.
- Crispy Potatoes: The fried potatoes add a wonderful crunch and texture to the curry. Ensure they’re fried just before serving to retain their crispness.
- Serving Suggestions: Pair this curry with a simple cucumber salad or steamed vegetables for a complete meal.
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Sodium: 500 mg
Conclusion
Parsi Salli Murgh is a true celebration of Parsi flavors with a delightful mix of spices, tender chicken, and crispy potatoes. It’s a dish that’s not just about nourishment but also about enjoying the rich culinary heritage of the Parsi community. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe is sure to please your family and guests alike. The key to its deliciousness lies in the marinade, the perfect balance of spices, and the crispy potatoes that make every bite a crunchy, flavorful experience. Enjoy the dish with warm rice and a side of fresh salad for the perfect Parsi meal.
