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Salli Murgh is flavorful and spicy #ParsiChickenCurry. This #SalliMurgh is made using chicken, potato, and apricot. You can now make this #JardalooSalliMurgh with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Salli Murgh Recipe:
Oil – For Frying + 2 tbsp
Ghee – 2 tbsp
Onion (finely chopped) – 3 nos
Ginger Garlic Paste – 1 tbsp
Tomato Puree – 3 nos
Red Chilli Powder – 2 tsp
Green Chilli (finely chopped) – 2 nos
Turmeric Powder – ½ tsp
Water – 1 ½ Cups
Cumin Powder – 1 tsp
Garam Masala – ½ tsp
Chicken Curry Cut – 1 kg
Coriander Leaves (finely chopped) – 2 tbsp
Salt – 1 ¼ tsp + A Pinch
Sugar – ½ tsp
Potato (peeled) – 2 nos
Apricots (halved) – 6 nos
Cooking Instructions:
1. Cut the potato into thin straws, dry them on a towel, and fry them in hot oil until golden brown.
2. Season the fried potato straws with salt.
3. For the gravy, heat ghee in a kadhai and the onions. Fry them until golden brown in colour.
4. Add the ginger-garlic paste and chopped green chillies.
5. Add the tomato puree of 3 fresh tomatoes and cook until thick.
6. Add the red chilli powder and turmeric powder and water.
7. Add the chicken and simmer covered for 20 mins until tender, finish with freshly chopped coriander leaves, cumin powder and garam masala powder.
8. Garnish with fried potato salli/straws.
Cooking Tips:
1. Caution while frying the potato straws, the oil will froth
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