Mumbai and Gujarat

Sali marghi

Name: Sali marghi
Total time: 1 h
Yield: 4 servings
Cuisine: Parsi
Ingredients: 750 g chicken, curry cut (bone in chicken, small pieces); 3 sliced onion; 3 pureed tomato; 2 tbsp ginger garlic paste; 2 tsp kashmiri chilli powder; 1 1/2 tsp garam masala; 2 tsp jaggery; 1 tbsp vinegar; 3 tbsp cooking oil (vegetable oil); 2 cups potato straws salli; a handful coriander leaves (cilantro); 3/4 cup water; Salt, to taste

Sweet sour chicken curry buried under crisp potato straws. Parsi party staple.

60 minTime

39 gProtein each

mediumSpice

Straws on top1 chapter · 1 min read

Make it your way

Grandma's wayParsi khatta mitha balance and plenty of salli.

The original

541kcalsame

39 gproteinsame

4 gfibresame

60minutessame

Sali marghi as Parsi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Onion3, sliced

Tomato3, pureed

Ginger garlic paste2 tbsp

Kashmiri chilli powder2 tsp

Garam masala1½ tsp

Jaggery2 tsp

Vinegar1 tbsp

Cooking oil (vegetable oil)3 tbsp

Salli2 cups potato straws

Coriander leaves (cilantro)a handful

Water¾ cup

Saltto taste

Method

5 steps

1Fry onions in oil until golden brown.
2Add ginger garlic, chilli and garam masala, then chicken; sear.
3Add tomato and water; simmer covered until the chicken is cooked through and no pink remains.
4Stir in jaggery and vinegar; simmer 5 minutes.
5Top with salli and coriander just before serving.

Serve it like this

Serve in a dish piled with salli and coriander, with rotli or pav.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sali marghi

Make it your way

Ingredients

Method

Make it a meal