Indian Cooking Tips: How To Make Sali Marghi – A Quick And Easy Parsi Chicken Curry (See Recipe)

How is it that a simple chicken curry never fails to make us drool? Be it the rustic, greasy ones from the north or the one packed with local nutty flavours of south or the distinct chicken curries from the west, chicken curries are always a crowd-pleaser. Don’t you think? As much as we love butter chicken, we love to lick our fingers clean on Chettinad chicken curry too. And we also wouldn’t let these slightly more popular curries rule over how terrific and distinct is the Parsi cuisine and its curries.

A wonderful mix of hot and sweet, nice and spice, Parsi cuisine involves a diverse set of ingredients that might look distinct but are extremely simple to put together in a dish. Parsis are descendants of Zoroastrians who fled Iran during the Arab invasion in the 17th century and eventually settled along the west coast of India. They developed a distinct cuisine in this time which was deeply influenced by Gujarati, Maharashtrian, Iranian and British flavours. The extensive use of Parsi spice – dhansak is one of the most popular ones and so is its affinity to coconut. Some of their most popular dishes include chickem farcha Sali Boti, Dhansak masala and an irresistibly delicious chicken curry- Sali Marghi.

(Also Read: 11 Best Parsi Recipes)

A simple chicken curry with potato shreds, Sali Marghi is one Parsi dish that is never going to disappoint. No matter if it’s for a feast at home with friends and family or you simply want to indulge in a delicious, satiating dinner paired with rice. Sali marghi is an age-old recipe that has been a traditional one in Parsi homes which involves succulent chicken wrapped in fiery masala and topped with shredded fried potato known as Sali. Quick, easy and lip-smacking!

How To Make Sali Marghi At Home | Sali Marghi Recipe

All you need is some onion, ginger, garlic and tomato puree sauteed together with spices such as chilli powder, turmeric, green chilli and garam masala. The chicken chunks are then coated in this spicy masala, simmered in water, covered for a while. Zeera powder is added post this which lends an aromatic, distinct flavour. The curry is then topped with deep fried potato lachchas also known as Sali. Isn’t it much easier than you actually thought?

Find the full recipe of Sali Marghi here.

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You can pair it with rice or roti for a wholesome meal.

Try this Parsi chicken curry at home and share your experience with us in the comments section below.